Macadamia Free Ginger-Lime Cassava Fries
Crispy, golden, and punched up with bright citrus and warm spice, these baked cassava fries are the kind of snack that disappears fast. Cassava gets parboiled first to soften it through, then tossed in a punchy mix of coconut oil, fresh ginger, lime zest, and turmeric before hitting a hot oven — that two-step process is the secret to edges that actually crisp up instead of staying soft and sad. The result is a fry that's satisfyingly crunchy on the outside with a dense, slightly chewy center that regular potato fries just can't match. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution gymnastics required. A scatter of fresh cilantro and a squeeze of lime wedge at the end ties the whole thing together with a pop of freshness. These work beautifully as a side dish, a party snack, or honestly just a weeknight treat when you want something a little more exciting than the usual.
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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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