Celery Free Ginger-Lime Cassava Fries
Crispy on the outside, tender and starchy within, these oven-baked cassava fries bring serious flavor with a bright, tropical twist. Fresh ginger and lime zest do the heavy lifting here, giving every fry a zingy, aromatic kick that feels anything but ordinary. A quick parboil before roasting is the secret move — it softens the cassava just enough so the oven can work its magic and deliver those golden, lightly crisped edges. Coconut oil and a touch of turmeric round out the coating, adding richness and a gorgeous warm color without any complicated steps. The whole lineup is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or worry about hidden seasonings sneaking in. Finish with fresh cilantro and a squeeze of lime right before serving, and you've got a side dish that 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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