Paleo Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these 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 take the time to par-boil and thoroughly dry the sticks first — a small step that makes a huge difference in texture. Coconut oil, fresh ginger, lime zest, and a touch of turmeric create a coating that's bold and aromatic without relying on anything off-limits. The result is a fry that feels indulgent but is built entirely from whole, grain-free ingredients. For anyone who misses the satisfying crunch of a good fry, this is genuinely one of the best workarounds out there. Finish with fresh cilantro and a squeeze of lime right before serving and you've got a side dish or appetizer that looks and tastes like it came from a seriously good restaurant.
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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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