Nitrate & Nitrite Free Maple & Apple Cider Vinegar Cassava Fries

These golden oven-baked fries are a serious upgrade from anything you'd pull out of a freezer bag, and every single ingredient is exactly what it says it is — no cured meats, no packaged seasonings with hidden additives, just clean, whole-food staples. Cassava gets parboiled first to give it that fluffy interior, then roasted at high heat with coconut oil, turmeric, and ginger until the edges go properly crispy and golden. The real magic is the glaze: pure maple syrup and apple cider vinegar reduce down with coconut aminos into something sticky, tangy, and deeply savory — brushed on in the final minutes so it caramelizes right onto the fries. Coconut aminos does the heavy lifting here in place of conventional soy sauce or Worcestershire, both of which can sneak in unwanted preservatives, so the umami depth is totally clean. The result is a side dish that feels indulgent and a little unexpected, with layers of sweet, sour, and earthy warmth from the spices. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. Serve them straight from the oven while the glaze is still tacky — they don't wait well, and honestly, they won't need to.

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