Paleo Maple & Apple Cider Vinegar Cassava Fries
Cassava fries are already a revelation compared to the standard potato version, but tossing them in a sweet-tangy glaze takes things to a completely different level. The parboiling step is the secret weapon here — it gets the interior perfectly tender before the oven does its work, so you end up with fries that are creamy on the inside and genuinely crisp on the outside. Coconut oil, turmeric, and ginger lay down a warm, earthy base, and then that maple syrup and apple cider vinegar glaze hits with a sticky, glossy finish that's equal parts sweet and bright. Coconut aminos round out the glaze with a subtle savory depth, keeping everything grain-free and soy-free without sacrificing any complexity. This is the kind of recipe that makes it easy to skip processed snacks entirely, because nothing from a bag is going to taste like this. Scatter a little fresh parsley on top before serving and they look as good as they taste.
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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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