Chestnut Free Ginger-Lime Cassava Fries
Crispy on the outside, tender in the middle, and loaded with bright, zippy flavor — these baked cassava fries are the kind of snack that disappears fast. Fresh ginger and lime zest bring a lively punch, while ground turmeric gives each fry a gorgeous golden hue that looks as good as it tastes. The trick to getting that satisfying crispness is a quick par-boil followed by a thorough drying step before the fries ever hit the oven, so you get real texture without deep frying. Coconut oil coats every stick beautifully and stands up to the high oven heat, helping the edges turn golden and slightly caramelized. A finishing scatter of fresh cilantro and a squeeze of lime wedge right before serving ties the whole thing together. These are completely free from tree nuts of any kind — every ingredient is straightforward and easy to verify, so there's no second-guessing what's in the bowl. Serve them as a crowd-pleasing appetizer or a bold side dish and watch them vanish.
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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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