MSG Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets parboiled until just tender, then tossed in a punchy coconut oil blend with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven until the edges turn beautifully golden. The whole process is completely clean — every ingredient is whole and unprocessed, so there's no need to squint at a label wondering what's hiding in a seasoning packet. That matters more than people realize with fries, where store-bought frozen versions and restaurant seasonings are notorious for sneaking in flavor enhancers. The trick to getting real crispiness is drying the cassava thoroughly after boiling, and the recipe walks you through exactly that step so you're not left with soggy results. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into something that feels genuinely restaurant-worthy. Serve them straight from the oven while they're at their crunchiest — they won't last long.
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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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