Pecan Free Ginger-Lime Cassava Fries
These oven-baked cassava fries are the kind of side dish that makes people stop mid-bite and ask what's in them. Fresh ginger and lime zest bring a bright, zippy punch, while ground turmeric gives the fries a gorgeous golden color that looks almost too good to eat. Coconut oil helps the edges crisp up beautifully in a hot oven, and the trick of par-boiling the cassava first means you get that satisfying tender interior without any guesswork. Cassava is naturally tree-nut-free from root to tip, so there's no need to scrutinize labels or worry about cross-contact the way you might with packaged snack foods. The whole process is straightforward — boil, toss, bake, flip — and the payoff is a platter of fries that feel genuinely special. Finish them with a scatter of fresh cilantro and a squeeze of lime right before serving, and they disappear fast.
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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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