Sesame Free Maple & Apple Cider Vinegar Cassava Fries

Cassava fries are already a crowd-pleaser, but this version takes things somewhere genuinely special — golden, tender sticks with crispy edges and a sticky-sweet glaze that hits every note at once. Parboiling the cassava before roasting is the secret move here: it ensures a creamy interior while the oven does the work of crisping up the outside. The glaze comes together in minutes on the stovetop, blending maple syrup, apple cider vinegar, and coconut aminos into something tangy, savory, and just sweet enough to make you go back for another fry. Coconut aminos stands in beautifully for soy-based sauces, delivering that deep umami flavor without any sesame-based condiments or hidden allergens that show up in so many store-bought glazes and dipping sauces. A pinch of turmeric and ginger in the seasoning adds warmth and a gorgeous golden hue that makes these look as good as they taste. Finish with a scatter of fresh parsley and serve immediately — these are best hot, right off the pan, when the glaze is still tacky and the edges have that satisfying crunch.

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