Soy 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 yuca is parboiled until just tender, then tossed in a punchy coconut oil marinade spiked with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boiling first, then roasting — is the secret to getting genuinely crisp edges without deep frying. Every ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required; it's clean and straightforward from start to finish. The lime wedges and fresh cilantro at the end aren't just garnish — they add a pop of acidity that makes the whole thing taste even more alive. Serve them straight off the pan while the edges are still crackling, because these are absolutely at their best hot.
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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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