Cinnamon Free Ginger-Lime Cassava Fries
Crispy, golden, and punched up with bright citrus and warm ginger, these baked cassava fries are the kind of snack that disappears fast. Cassava gets parboiled first to soften the dense root, then tossed in a coconut oil mixture loaded with fresh ginger, lime zest, and turmeric before hitting a hot oven — that two-step process is the secret to edges that actually crisp up instead of staying soggy. The result is a fry that's earthy and satisfying on the inside with just enough caramelized bite on the outside. For anyone navigating a cinnamon sensitivity, warm spice blends and pre-seasoned frozen fries are often off the table, but every single ingredient here is straightforward and easy to verify. Turmeric brings that gorgeous golden color and a subtle depth without any of the usual spice-blend guesswork. A squeeze of fresh lime and a scatter of cilantro right before serving keeps everything tasting vibrant and fresh. These are fantastic alongside grilled proteins or honestly just on their own with a cold drink in hand.
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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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