Nightshade Free Ginger-Lime Cassava Fries
Crispy, golden, and packed with bright flavor, these baked cassava fries are the kind of snack that disappears fast. Cassava is a naturally starchy root that crisps up beautifully in the oven when you follow the key step of par-boiling and thoroughly drying the sticks before they hit the heat — that little bit of patience makes all the difference. The coating of coconut oil, fresh ginger, lime zest, and turmeric gives every fry a warm, citrusy punch that feels anything but plain. For anyone navigating a nightshade-free lifestyle, fries can feel like a distant memory since potatoes and most spice blends are off the table — but cassava sidesteps that entirely, and the seasoning here relies on nothing that would cause a problem. There's no paprika, no cayenne, no hidden tomato powder — just clean, vibrant ingredients that deliver serious flavor. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and makes the platter look as good as it tastes. Serve them straight from the oven while the edges are still crackling and you'll have a hard time sharing.
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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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