Nightshade Free Maple & Apple Cider Vinegar Cassava Fries
Crispy, golden, and coated in a sticky-sweet glaze, these cassava fries hit every note you want from a great fry — without a single tomato, pepper, or potato in sight. Cassava is a naturally starchy root that crisps up beautifully in the oven, making it one of the best nightshade-free swaps for the classic potato fry. A quick parboil before roasting is the secret to getting that tender interior and lightly crisped exterior that holds up when the glaze goes on. That glaze — maple syrup, apple cider vinegar, and coconut aminos — is tangy, savory, and just sweet enough to make these completely addictive. Turmeric and ginger in the seasoning add warmth and a gorgeous color without relying on any paprika or chili powder. Every ingredient here is straightforward and easy to source, so there's no hunting through labels for hidden nightshade derivatives. Scatter a little fresh parsley on top and serve them straight from the oven while the glaze is still tacky and shining.
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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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