Low Iodine Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright citrus and warm spice, these baked cassava fries are the kind of snack that disappears fast. Fresh yuca gets parboiled until just tender, then tossed in a punchy coconut oil marinade with grated ginger, lime zest, and turmeric before hitting a hot oven — the result is fries with lacy, golden edges and a satisfyingly dense, creamy interior. For anyone navigating iodine restrictions, this recipe is a natural fit: it skips iodized salt in favor of sea salt, uses whole fresh ingredients, and avoids any processed or packaged components that can hide iodine-containing additives. Cassava itself is a wonderfully versatile root vegetable that holds up beautifully to high-heat roasting once you give it that quick parboil and a thorough dry. The turmeric adds a gorgeous color and earthy depth, while the lime juice keeps everything tasting fresh and lively. Finish with a scatter of cilantro and a few extra lime wedges on the side, and you have a crowd-pleasing side dish or appetizer that feels anything but restrictive.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust 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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