Rice Free Ginger-Lime Cassava Fries
Cassava makes a genuinely fantastic base for fries — it gets tender in the center while the edges crisp up beautifully in a hot oven, delivering that satisfying bite you want without a single grain of rice in sight. These are seasoned with a punchy mix of fresh ginger, lime zest, lime juice, and ground turmeric, all brought together with coconut oil for a coating that smells incredible the moment it hits the heat. The trick is parboiling the cassava sticks first and drying them thoroughly before tossing — that extra step is what separates truly golden, lightly crisped fries from a soggy disappointment. Once they come out of the oven, a scatter of fresh cilantro and a squeeze of lime wedge takes the whole thing over the top. They're bold, bright, and a little unexpected — the kind of side dish that disappears fast and has everyone asking what's in them.
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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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