Turkey Free Maple & Apple Cider Vinegar Cassava Fries
These golden oven-baked fries are made from fresh cassava — a starchy, satisfying root that crisps up beautifully when you give it a quick parboil before roasting. The two-step cooking method is the real secret here: boiling first gets the interior fluffy and tender, while the high oven heat coaxes the edges into something genuinely crispy. A warm spice blend of turmeric and ginger gives every stick a subtle, earthy depth before the glaze even enters the picture. That glaze — maple syrup, apple cider vinegar, and coconut aminos — is where things get seriously good, hitting sweet, tangy, and savory all at once in a sticky, lacquered finish. Every ingredient in this recipe is naturally free from poultry in any form, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are the kind of fries that disappear fast, so consider doubling the batch.
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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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