Mushroom 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 yuca gets parboiled until just tender, then tossed in a punchy mix of coconut oil, grated ginger, lime zest, and turmeric before hitting a hot oven to develop those irresistible golden edges. The two-step cook method — boiling first, then baking — is the secret to getting that satisfying crisp without a deep fryer. Since every ingredient here is a whole, single-origin food, there's zero guesswork about hidden fungi-derived additives or flavor enhancers that can sneak into packaged fry seasonings. A finishing scatter of fresh cilantro and a squeeze of lime wedge takes the whole thing over the top. Serve them straight from the oven while the edges are still crackling — they're at their absolute best right away.
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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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