Seed Oil Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these oven-baked cassava fries are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here — it coats the fries beautifully and crisps up in a hot oven without any of the refined vegetable or seed oils that sneak into most restaurant-style fries. The trick of par-boiling the cassava first and drying it thoroughly before tossing is what separates genuinely crispy fries from soggy ones, so don't skip that step. Fresh ginger and lime zest bring a punchy, aromatic kick that makes every bite feel a little unexpected in the best way. Turmeric adds a warm, earthy undertone and gives the fries that gorgeous golden color you'd normally only get from deep-frying. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into something that feels way more special than a side dish has any right to be. These are the fries you make when you want to impress people without spending all day in the kitchen.
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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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