Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh yuca is parboiled until just tender, then tossed in a punchy coconut oil marinade with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boiling first, then baking — is the secret to getting edges that actually crisp up instead of turning soggy. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out to keep things rye-free. The lime juice and fresh cilantro finish add a pop of acidity that cuts right through the richness of the coconut oil. Serve them straight from the oven with extra lime wedges and they'll rival any fry you've ever had.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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