Peanut Free Ginger-Lime Cassava Fries
Crispy on the outside, tender and starchy within, these baked cassava fries are the kind of snack that disappears from the plate before you even sit down. Fresh ginger and lime zest bring a bright, zippy punch, while ground turmeric adds a gorgeous golden color that makes them look as good as they taste. Coconut oil is the secret to getting those lightly crisped edges in the oven — no deep fryer required. The trick of par-boiling the cassava first and patting it completely dry before tossing it in the seasoning mix is what takes these from soggy to seriously satisfying. Because every ingredient here is whole and straightforward, there's no need to squint at a label or worry about shared-facility warnings — just real food, boldly seasoned. A scatter of fresh cilantro and a squeeze of lime wedge right before serving ties everything together with a little extra freshness. These are equally at home as a crowd-pleasing party snack or a fun weeknight side alongside whatever you're already making.
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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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