Cashew Free Ginger-Lime Cassava Fries
These oven-baked cassava fries hit every note you want from a snack — crispy edges, tender centers, and a bright, punchy coating that makes plain fries feel completely boring by comparison. Fresh ginger and lime zest do the heavy lifting here, giving each fry a zingy, aromatic kick that pairs beautifully with the earthy sweetness of the yuca. A touch of turmeric adds a gorgeous golden color and a subtle warmth that rounds everything out without overpowering the citrus. The method is smart, too — par-boiling the cassava first and patting it dry before roasting is the secret to getting that satisfying crisp on the outside while keeping the inside soft and pillowy. Coconut oil brings just enough richness to help everything caramelize in the oven, and the whole thing comes together with pantry staples and fresh produce — no specialty ingredients, no hidden nut-based oils, no cross-contact concerns. Finish with a scatter of fresh cilantro and a squeeze of lime right before serving, and you've got a side dish or snack that genuinely disappears fast.
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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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