Vegan 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 gets par-boiled until just tender, then tossed in a punchy coconut oil blend 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. Everything in this recipe is completely plant-based, so there's no need to swap or substitute a single thing. A finishing scatter of fresh cilantro and a squeeze of lime wedge right before serving takes the whole plate over the top. These work beautifully as a side dish, a party appetizer, or honestly just a weeknight treat when you want something a little more exciting than a regular potato fry.
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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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