Legume Free Maple & Apple Cider Vinegar Cassava Fries
Cassava fries have a naturally creamy interior and a satisfying chew that sets them apart from anything you'd pull out of a freezer bag, and this version takes them somewhere genuinely special. A quick parboil before roasting ensures the centers are tender all the way through, while high oven heat coaxes the edges into golden, lightly crisped perfection. The real magic is the glaze — maple syrup and apple cider vinegar reduce together with coconut aminos into something sticky, tangy, and just a little sweet, brushed on in the final minutes so it sets right into the surface. Turmeric and ginger in the seasoning add a warm, earthy depth without overpowering the whole thing. Every component here is naturally free from legumes, so there's no need to audit labels or swap anything out — the recipe just works as written. Scatter a little fresh parsley over the top before serving and these go from weeknight side dish to something you'd genuinely brag about.
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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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