Citric Acid Free Ginger-Lime Cassava Fries
Crispy, golden, and packed with bright flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets a quick parboil before hitting a hot oven, which gives you that satisfying bite — tender inside with lightly crisped, caramelized edges — without a drop of fryer oil. The coating is where things get really good: melted coconut oil, freshly grated ginger, ground turmeric, and a hit of lime zest and juice come together into something aromatic and genuinely craveable. For anyone navigating a citric acid sensitivity, store-bought fries and seasoned snacks are often a minefield of hidden additives and preservatives. This recipe keeps everything clean and straightforward — every ingredient is whole and easy to verify, so you know exactly what you're eating. The lime here is fresh-squeezed, not processed, which makes all the difference both in flavor and in keeping things safe. Finish with a scatter of cilantro and a few extra lime wedges, and you've got a side dish or appetizer that feels special without any of the guesswork.
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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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