Honey Free Maple & Apple Cider Vinegar Cassava Fries
Crispy on the outside, tender within, and finished with a sticky-sweet glaze that hits every note — these oven-roasted cassava fries are the kind of snack that disappears fast. The glaze gets its sweetness entirely from pure maple syrup, making it a genuinely great option for anyone avoiding bee-derived sweeteners without sacrificing any of that caramelized depth. Apple cider vinegar cuts through the richness with a bright tang, while coconut aminos add a subtle savory backbone that rounds everything out beautifully. A quick parboil before roasting is the secret to getting cassava just right — it ensures the interior turns creamy and soft while the oven does the work of crisping up the edges. Turmeric and ginger in the coconut oil coating give the fries a warm, golden hue and a gentle spice that plays perfectly against the sweet-tart glaze. Brushing the glaze on in the final minutes of roasting lets it set into a lacquered, tacky finish that clings to every fry. Scatter on some fresh parsley and serve immediately — these are best eaten straight off the tray.
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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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