Chicken Free Maple & Apple Cider Vinegar Cassava Fries
These oven-baked cassava fries are the kind of snack that makes you wonder why you ever settled for frozen potato wedges. Cassava gets parboiled first to give it that tender, fluffy interior, then roasted at high heat with coconut oil, turmeric, and ginger until the edges turn genuinely golden and crisp. The real magic happens with the glaze — maple syrup, apple cider vinegar, and coconut aminos cook down into a sticky, tangy-sweet coating that clings to every fry and caramelizes beautifully in those final minutes in the oven. Every single ingredient here is naturally free from poultry, so there's no label-scanning or substitution stress involved. The coconut aminos bring a savory depth that rounds out the sweetness without any hidden animal proteins or broths sneaking in. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are best eaten straight off the baking sheet, which honestly won't be a problem.
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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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