Lactose Free Ginger-Lime Cassava Fries
Cassava fries are already a step above the usual potato situation, and this version takes things even further with a punchy coconut oil coating spiked with fresh ginger, lime zest, and a touch of turmeric. The result is golden, lightly crisped fries with a warm, citrusy kick that makes it nearly impossible to stop at just a few. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — just clean, bold flavor from the start. The trick to getting that satisfying crisp is parboiling the cassava first, then drying it thoroughly before it hits the oven, which drives off the moisture that would otherwise leave you with soggy results. Coconut oil handles the roasting beautifully and adds a subtle richness that plays perfectly against the bright lime juice. A handful of fresh cilantro and a squeeze of lime wedge right before serving pull the whole thing together. These are the kind of fries you bring to a gathering and watch disappear before you've even sat down.
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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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