Pistachio Free Ginger-Lime Cassava Fries
Crispy on the outside, tender in the middle, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh ginger and lime zest bring a zippy, aromatic punch, while ground turmeric gives each fry a gorgeous golden hue that looks just as good as it tastes. Coconut oil helps the edges caramelize beautifully in the oven, so you get that satisfying crunch without a drop of frying oil. The trick of par-boiling the cassava before baking — and drying it thoroughly — is what makes the texture genuinely crispy rather than soft and steamy. A scatter of fresh cilantro and a few lime wedges on the side take the whole plate over the top. Whether you're serving these as a side dish or a crowd-pleasing appetizer, they're completely free from tree nuts and any cross-contamination worries that come with packaged snack foods. Clean ingredients, bold flavor, and zero compromise.
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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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