AIP Friendly Maple & Apple Cider Vinegar Cassava Fries
Crispy on the outside, tender in the middle, and finished with a sweet-tangy glaze that genuinely makes you want to eat the whole tray — these baked cassava fries are the kind of snack that feels indulgent without derailing your healing protocol. Cassava is one of the most satisfying AIP-friendly bases out there, and parboiling the sticks before roasting is the move that gets you that soft interior and golden edge without any nightshade seasonings or seed-based oils. Coconut oil, turmeric, and ginger do the heavy lifting on flavor while keeping everything compliant, and the glaze — pure maple syrup, apple cider vinegar, and coconut aminos — adds a sticky, caramelized finish that tastes far more complex than the ingredient list suggests. The whole thing comes together in under an hour and serves four, making it an easy win for a weeknight side or a crowd-pleasing appetizer. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. If you've been missing fries since overhauling your diet, this recipe is going to feel like a genuine victory.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the fries
- 2 lb fresh cassava (yuca), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ⅛ tsp fine sea salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut the peeled cassava in half crosswise, then quarter each piece lengthwise to remove the fibrous central cord. Cut the flesh into sticks roughly 3/4 inch wide and 3 inches long.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!