Lupin 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 cassava fries are the kind of snack that disappears fast. Fresh yuca is parboiled first to get that soft, pillowy interior, then roasted at high heat until the edges turn golden and just a little caramelized. The glaze is where things get really interesting: pure maple syrup, apple cider vinegar, and coconut aminos cook down into a tangy-sweet lacquer that clings to every fry. A warm spice base of turmeric and ginger runs through the whole thing, giving the fries a subtle depth that makes them feel far more special than your average side dish. Because every ingredient here is straightforward and whole-food-based, there's no need to scan labels for hidden legume flours or additives that can sneak into packaged fry seasonings and sauces. Coconut oil and coconut aminos keep the recipe completely free of anything derived from lupin, which is increasingly common in gluten-free and plant-based products. Scatter on some fresh parsley and serve immediately — these are best eaten hot, straight off the pan.

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