Legume Free Ginger-Lime Cassava Fries
Crispy on the outside, tender in the middle, and loaded with bright, zippy flavor — these baked cassava fries are the kind of snack that disappears fast. Fresh cassava is parboiled first to get that perfectly soft interior, then tossed in a punchy mix of coconut oil, grated ginger, lime zest, lime juice, and turmeric before hitting a hot oven until the edges turn golden. That two-step process is the secret to getting real crispiness without a deep fryer. The turmeric gives them a gorgeous golden hue, while the ginger and lime keep every bite lively and fresh. Scattered cilantro and a squeeze of lime wedge at the end tie the whole thing together beautifully. Since the recipe is built entirely around whole roots, fresh aromatics, and coconut oil, there's nothing here that would trip up anyone avoiding legumes — no bean-based coatings, no pea protein, no hidden fillers. Serve them straight off the pan while they're hot and you'll have a hard time sharing.
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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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