Soy Free Maple & Apple Cider Vinegar Cassava Fries
These oven-baked cassava fries hit that rare sweet-savory-tangy trifecta that makes it genuinely hard to stop eating them. Fresh yuca is parboiled first to get that creamy, tender interior, then roasted at high heat with coconut oil, turmeric, and ginger until the edges turn properly golden and crisp. The real magic happens with the glaze — pure maple syrup and apple cider vinegar cook down into a sticky, tangy reduction that gets brushed on right at the end so it caramelizes onto the surface without burning. Coconut aminos stand in for soy sauce in the glaze, delivering that deep umami backbone without any soy whatsoever, which makes this a genuinely worry-free option for anyone navigating soy sensitivities. A final scatter of fresh parsley keeps things bright and pulls the whole plate together. Serve them straight off the baking sheet while the glaze is still tacky — they don't wait well, and honestly, they won't need to.
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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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