Vegetarian Ginger-Lime Cassava Fries
Crispy on the outside, tender and starchy within, these baked cassava fries are the kind of snack that disappears from the plate before you've even sat down. Fresh cassava gets a quick parboil to soften the interior, then gets tossed in a punchy coconut oil mixture loaded with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boil, dry, then roast — is the real secret to getting those golden, lightly crisped edges without a deep fryer in sight. The flavor is bright and a little tropical, with the citrus cutting through the richness of the coconut oil in the best possible way. Every single ingredient here is plant-based, so there's no need to swap or substitute anything to keep things meat- and egg-free. Finish with fresh cilantro and a squeeze of lime wedge at the table, and you've got a side dish or appetizer that feels genuinely special without a lot of fuss.
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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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