Paraben Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets parboiled until just tender, then tossed in a punchy mix of coconut oil, grated ginger, lime zest, and turmeric before hitting a hot oven — the result is fries with lightly crisped edges and a satisfying chew that's totally different from a potato fry. Every single ingredient here is whole and recognizable, which matters a lot when you're trying to avoid synthetic preservatives and chemical additives that sneak into so many packaged snack foods. Coconut oil, fresh citrus, and real sea salt do all the heavy lifting, so there's nothing hidden in the coating. The turmeric gives the fries a gorgeous warm color, while the lime juice keeps everything tasting fresh and lively. A scatter of cilantro and a few lime wedges at the end make this feel like something you'd order at a restaurant, not just pull out of the oven at home. Serve them immediately while the edges are still crisp — they won't last long anyway.
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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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