High Fructose Corn Syrup Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright citrus-ginger flavor, these baked cassava fries are the kind of snack that disappears fast. Cassava is naturally starchy and satisfying, and when it's parboiled first and then roasted at high heat, you get edges that turn beautifully golden without a drop of anything artificial. Every ingredient here is exactly what it says it is — fresh root, real lime, whole spices, and coconut oil — so there's no need to squint at a label wondering what's hiding in a sauce or seasoning blend. The ginger and turmeric give the fries a warm, earthy depth, while the lime zest and juice keep things lively and fresh. It's a surprisingly simple technique that delivers serious results, and the optional cilantro and lime wedges at the end make the whole plate feel like something you'd order at a restaurant. Whether you're serving these alongside a main or just snacking straight off the tray, they're hard to stop eating.
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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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