Yeast Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these cassava fries are the kind of snack that disappears fast. Fresh yuca gets parboiled until just tender, then tossed in a punchy coconut oil mixture 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 edges that actually crisp up instead of staying soft and starchy. Since cassava is naturally free of any fermented or leavened ingredients, this recipe fits a yeast-free approach without any substitutions or workarounds needed. Every ingredient here is straightforward and whole, so there's no label-reading stress involved. A scatter of fresh cilantro and a squeeze of lime at the end pull everything together into something that tastes way more impressive than the effort involved. Serve them straight from the oven while they're at their crunchiest — 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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