Dairy Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter or any dairy-based fat, coating every stick in a rich, neutral base that lets the ginger and lime do their thing. The combination of fresh grated ginger, lime zest, and a touch of turmeric gives each fry a warm, citrusy kick that feels anything but plain. Parboiling the cassava before baking is the secret move here — it softens the dense root just enough so the oven can work on crisping the outside without leaving the inside chalky or undercooked. Spreading them out in a single layer and flipping halfway through ensures you get those golden, slightly caramelized edges that make fries worth eating. A scatter of fresh cilantro and a squeeze of lime wedge right before serving ties everything together with a little herby freshness. These are naturally free of any dairy at every step, so there's no swapping or substituting needed — just real ingredients doing exactly what they're supposed to do.
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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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