Capsaicin Free Maple & Apple Cider Vinegar Cassava Fries
Crispy, golden, and coated in a sticky-sweet glaze, these oven-roasted cassava fries deliver serious snack energy without a single drop of heat. For anyone navigating a sensitivity to capsaicin, fries and dipping sauces can be a minefield — smoky paprika, cayenne, and chili powder show up almost everywhere. This recipe sidesteps all of that entirely, leaning on turmeric and ginger for warmth and depth without any of the burn. The real magic is the glaze: maple syrup, apple cider vinegar, and coconut aminos reduce into something tangy, caramel-edged, and completely addictive. Parboiling the cassava before roasting is the key step that gives you that tender interior and lightly crisped exterior — it's a technique worth trusting. A final few minutes back in the oven lets the glaze set into a lacquered finish that clings to every fry. Scatter on some fresh parsley and serve them straight from the pan while they're still hot and tacky.
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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
- 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.
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