Mediterranean Diet Friendly Ginger-Lime Cassava Fries
Crispy, golden, and bursting with bright citrus and warm spice, these baked cassava fries are the kind of snack that disappears fast. Fresh ginger and lime zest give every bite a lively kick, while ground turmeric adds a gorgeous golden hue and a subtle earthiness that makes these feel anything but ordinary. Cassava is naturally rich in complex carbohydrates and fits beautifully into a plant-forward eating style that leans on whole, minimally processed ingredients — exactly the kind of approach this way of eating celebrates. The trick to getting that satisfying crisp is parboiling the cassava first, then drying it thoroughly before tossing it in coconut oil and roasting at high heat, so the edges turn golden without the need for a deep fryer. Finishing with fresh cilantro and a squeeze of lime right before serving keeps everything vibrant and fresh. These are equally at home as a casual weeknight side or a crowd-pleasing appetizer when you want something a little unexpected on the table.
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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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