Nutmeg Free Ginger-Lime Cassava Fries
Crispy on the edges, tender in the middle, and loaded with bright, zippy flavor — these baked cassava fries are the kind of snack that disappears fast. Fresh ginger and lime zest do the heavy lifting here, giving every fry a punchy, aromatic kick that feels anything but ordinary. A touch of turmeric adds a gorgeous golden color and earthy warmth, while coconut oil helps the edges crisp up beautifully in the oven. The trick of par-boiling the cassava before baking is what makes the texture so satisfying — you get that soft, starchy interior with genuinely crisp edges, no deep fryer required. Many spice blends and seasoning packets sneak in warm spices you may not want, but this recipe keeps things clean and intentional, relying only on the fresh, whole ingredients listed. Finish with a scatter of cilantro and a squeeze of lime right before serving, and you've got a side dish or appetizer that feels totally elevated with minimal effort.
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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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