Lupin Free Ginger-Lime Cassava Fries
These oven-baked cassava fries are the kind of snack that disappears fast — golden at the edges, tender in the middle, and loaded with a bright, zippy coating of fresh ginger, lime zest, and turmeric. Cassava is a naturally hearty root vegetable that crisps up beautifully when you take the time to parboil it first and let it dry before it hits the oven, which is exactly what this recipe does. The coconut oil helps everything caramelize without any of the processed or legume-derived ingredients that can sneak into store-bought fry seasonings and coatings. That matters a lot when you're navigating a lupin-free lifestyle, since lupin flour has a habit of turning up in unexpected places — especially in anything battered, breaded, or seasoned. Here, every single ingredient is straightforward and easy to verify, so you can cook with confidence. A scatter of fresh cilantro and a squeeze of lime at the end takes the whole thing from simple side dish to something you'd genuinely be proud to serve at a gathering. Make sure to eat them right away while the edges are still crisp — they won't last long anyway.
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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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