Pork Free Ginger-Lime Cassava Fries
Crispy on the outside, tender and starchy within, these baked cassava fries are the kind of snack that disappears fast. The combination of fresh ginger, bright lime zest, and earthy turmeric turns a humble root vegetable into something genuinely exciting — bold enough to stand on its own, no dipping sauce required. Parboiling the cassava before baking is the real trick here: it softens the dense flesh just enough so the oven can do its job and coax out those golden, lightly crisped edges. Coconut oil brings a subtle richness that ties all the flavors together beautifully. Everything in this recipe is naturally free from pork and pork-derived ingredients, so there's no label-reading stress — just straightforward, whole-food cooking. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a side dish or shareable appetizer that feels a little tropical and a lot satisfying.
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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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