Gluten Free Ginger-Lime Cassava Fries
Cassava is a naturally starchy root that crisps up beautifully in the oven, making it one of the best alternatives to potato fries for anyone avoiding gluten. The trick here is parboiling the sticks first so the inside gets tender before the outside has a chance to dry out, then patting them thoroughly dry to maximize that golden edge. Coconut oil, fresh ginger, lime zest, and a pinch of turmeric coat every stick in a bright, aromatic glaze that tastes far more exciting than anything you'd pull from a freezer bag. The turmeric gives the fries a gorgeous golden hue, while the lime juice cuts through the richness and keeps the whole thing feeling light and fresh. A final scatter of cilantro and a squeeze of lime wedge right before serving pulls it all together into something that genuinely looks as good as it tastes. These are the kind of fries you make once and then find yourself craving on a Tuesday night.
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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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