Nitrate & Nitrite 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 is parboiled until just tender, then tossed in a punchy coconut oil mixture with grated ginger, lime zest, and a hint of turmeric before hitting a hot oven. That two-step process — boil, dry, then bake — is the secret to getting edges that actually crisp up instead of turning soggy. Every ingredient here is whole and unprocessed, so there are no hidden preservatives or cured-meat-style additives to worry about, just real food doing all the work. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls everything together into something that feels restaurant-worthy but comes together in your own kitchen. These are a fantastic alternative to conventional fries when you want bold flavor without any of the ingredient label anxiety.
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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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