Wheat 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. Cassava — also known as yuca — is a naturally starchy root vegetable that crisps up beautifully in the oven, making it a fantastic stand-in for potato fries without a single grain of wheat in sight. The trick here is par-boiling the sticks first, then drying them thoroughly before tossing in the coconut oil mixture — that extra step is what gives you those irresistible golden edges. Fresh ginger, lime zest, and a touch of turmeric bring a punchy, aromatic coating that makes every bite feel a little unexpected and a lot addictive. Store-bought frozen fries can be a minefield of coatings and additives, so making your own from scratch means you know exactly what's going in. Finish with a scatter of fresh cilantro and a squeeze of lime right before serving, and you've got a side dish or party snack that genuinely earns its place on the table.
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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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