Carrageenan Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh yuca is parboiled until just tender, then tossed in a punchy mix of coconut oil, grated ginger, lime zest, and turmeric before hitting a hot oven — the result is fries with lightly crisped edges and a satisfying, slightly chewy interior. For anyone navigating carrageenan concerns, the challenge is often hidden additives lurking in processed snack foods and store-bought frozen fries, but every ingredient here is straightforward and whole. Coconut oil stands in as a clean, flavorful fat that helps the coating cling and the edges brown beautifully without any questionable emulsifiers or stabilizers. A squeeze of fresh lime juice and a scatter of cilantro at the end tie everything together with a freshness that feels almost restaurant-worthy. Serve them straight off the pan while they're still hot — that's when the contrast between the crispy outside and tender center is at its absolute best.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp ground turmeric
- 1 tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the cassava sticks and cook for 8–10 minutes, until just tender when pierced with a fork but not falling apart. Drain well and spread on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture prevents crisping.
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