Fish Free Maple & Apple Cider Vinegar Cassava Fries

These golden oven-baked fries bring something genuinely unexpected to the table — cassava's naturally dense, starchy flesh gets parboiled until just tender, then roasted at high heat until the edges crisp up beautifully. A warm dusting of turmeric and ginger gives each fry a subtle, earthy depth before they even hit the glaze. That glaze is where things get really interesting: maple syrup, apple cider vinegar, and coconut aminos reduce into a sticky, tangy-sweet coating that caramelizes onto the fries in the final few minutes of roasting. The result is something between a sweet potato fry and a glazed snack — bold, a little funky from the vinegar, and completely addictive. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood derivatives or fish-based sauces that sneak into a lot of umami-forward recipes. Coconut aminos does all the savory heavy lifting without any of those concerns. Finish with a scatter of fresh parsley and serve immediately while the glaze is still tacky and the edges are at peak crunch.

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