Gut Friendly Ginger-Lime Cassava Fries
Crispy, golden, and packed with bright flavor, these baked cassava fries are the kind of snack that makes you forget you're eating something genuinely good for you. Cassava is a naturally gentle starch that tends to sit well with sensitive digestive systems, and pairing it with fresh ginger and turmeric means every bite comes loaded with ingredients long celebrated for their soothing, anti-inflammatory properties. The trick to getting that satisfying crunch is a quick parboil followed by a thorough dry — it's a small extra step that makes a huge difference in the final texture. Coconut oil, lime zest, and freshly grated ginger create a coating that's fragrant and punchy without relying on anything processed or hard to digest. Everything here is whole, recognizable, and straightforward, which is exactly what you want when you're cooking with your gut in mind. Finish them with a scatter of fresh cilantro and a squeeze of lime, and you've got a side dish or snack that feels indulgent but keeps things clean from start to finish.
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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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