Eggless Ginger-Lime Cassava Fries
These baked cassava fries are bold, bright, and completely addictive — the kind of snack that disappears before it even makes it to the table. Fresh ginger and lime zest give every bite a zippy, aromatic punch, while ground turmeric adds a gorgeous golden color that makes the whole platter look like something out of a restaurant kitchen. Cassava gets a quick parboil before hitting the oven, which softens the interior and sets you up for that satisfying crispy edge once the heat does its work. Coconut oil is the only fat you need here, coating each stick evenly and helping the exterior turn golden without any dairy or eggs in sight. The method is straightforward — boil, dry, toss, bake, flip — and the result is a fry that holds its own against anything deep-fried. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and keeps the flavors lively. Whether you're serving these as a side or just snacking straight off the pan, they're the kind of recipe you'll come back to again and again.
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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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