Gelatin 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. Fresh yuca gets parboiled until just tender, then tossed in a punchy coconut oil blend with grated ginger, lime zest, and turmeric before hitting a hot oven — the result is fries with lightly crisped edges and a satisfying, slightly chewy interior. The whole lineup of ingredients is completely plant-based and naturally free from any animal-derived thickeners or setting agents, so there's zero guesswork about what's in them. Cassava is a naturally starchy root that holds up beautifully to high-heat roasting, giving you that crave-worthy texture without any additives. A squeeze of fresh lime and a scatter of cilantro at the end keep everything tasting vibrant and fresh. These are fantastic alongside grilled proteins, piled onto a sharing board, or honestly just eaten straight off the pan.
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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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