Gelatin Free Maple & Apple Cider Vinegar Cassava Fries

Cassava fries have a naturally dense, creamy interior that crisps up beautifully in a hot oven, and this recipe leans all the way into that texture with a sticky-sweet glaze that makes them genuinely hard to stop eating. The two-step process — a quick parboil followed by a long roast — is the secret to getting that golden edge without any deep frying. Turmeric and ginger give the fries a warm, earthy backbone before the glaze even enters the picture. That glaze, built from pure maple syrup, apple cider vinegar, and coconut aminos, reduces into something tangy and caramelized that clings to every piece. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of fresh parsley at the end cuts through the richness and makes the whole plate look as good as it tastes. Serve these straight from the oven while the glaze is still tacky and the edges are at their crispiest.

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