Mushroom Free Maple & Apple Cider Vinegar Cassava Fries

These golden cassava fries are the kind of snack that stops people mid-conversation to ask what they're eating. The cassava is parboiled first to get that tender interior, then roasted at high heat until the edges crisp up beautifully before a sticky maple and apple cider vinegar glaze gets brushed on and caramelized in the final minutes. That glaze — built from pure maple syrup, coconut aminos, and a bright hit of vinegar — is sweet, tangy, and just a little savory all at once. A whisper of turmeric and ginger in the seasoning gives the fries a warm, golden color and a subtle depth that makes them feel anything but plain. For anyone navigating a mushroom-free diet, this recipe is completely clean — every ingredient is straightforward and easy to verify, with no hidden umami boosters or fungi-derived additives to worry about. Coconut aminos steps in to deliver that savory backbone without any of the usual concerns. Finish with a scatter of fresh parsley and serve immediately while the glaze is still tacky and irresistible.

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