Seeds Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets a quick parboil before hitting the oven, which gives the inside that soft, pillowy texture while the edges turn beautifully golden and lightly crisped. The coating of melted coconut oil, freshly grated ginger, lime zest, and turmeric makes every bite punchy and aromatic — nothing bland happening here. Because every ingredient is naturally free from seeds, you can dig in without scanning labels or second-guessing anything. Cassava is a fantastic base for fries since it holds its shape well and crisps up nicely with the right technique, and this recipe nails both. A squeeze of fresh lime and a scatter of cilantro right before serving takes the whole thing over the top. Serve them straight from the oven while they're at their crispiest — they won't last long.
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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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