Mustard Free Ginger-Lime Cassava Fries
Crispy, golden, and packed with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. The cassava gets a quick parboil before hitting the oven, which is the secret to getting that tender interior and lightly crisped exterior without any deep frying. A coating of melted coconut oil, fresh ginger, lime zest, and turmeric gives every fry a punchy, aromatic kick that feels anything but ordinary. For anyone navigating condiment aisles with caution, this recipe is a breath of fresh air — every ingredient is straightforward and easy to verify, with zero hidden seasonings or spice blends that might sneak in unwanted additives. The flavor comes entirely from whole, recognizable ingredients you prep yourself, so there's no guesswork involved. A finishing scatter of fresh cilantro and a squeeze of lime wedge right before serving pulls the whole thing together beautifully. These fries are equally at home as a party appetizer or a weeknight side dish you'll want to make on repeat.
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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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