Fructose Free Ginger-Lime Cassava Fries
Crispy, golden, and packed with bright flavor, these baked cassava fries are a seriously satisfying snack or side dish that feels anything but restrictive. Cassava is a naturally starchy root that holds up beautifully to high-heat roasting, delivering that satisfying crunch without any of the high-fructose pitfalls hiding in conventional fry seasonings or dipping sauces. The trick here is a quick parboil before baking — it softens the dense root just enough so the oven can do its job and crisp up the edges without leaving the centers tough or chewy. Coconut oil, fresh ginger, lime zest, and turmeric coat every stick in a warm, aromatic layer that smells incredible as it bakes. The result is fries that are earthy and a little citrusy, with a gentle heat from the ginger that builds with every bite. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. These are the kind of fries you make once and immediately add to your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!