Crispy exterior, starchy, salty and spicy-sweet. These cassava, or yuca fries, are paleo-friendly, grain and gluten-free, and because they are baked, they are quick and easy to make.
Course
Appetizer, Snack
Keyword
Paleo
Servings6
AuthorAngela Sackett | Everyday Welcome
Ingredients
1bag frozen yucacassava - 18-24 oz
3tablespoonsmelted coconut oil
1teaspoonsea salt
1teaspooncumin
1teaspoonsmoked paprika
1teaspoongarlic powder or fresh garlic
juice of 1/2 lime
cracked black pepper to taste
Directions
In a medium pot over high heat, bring yuca to boil in salted water.
Boil for fifteen minutes, or until fork-tender.
Strain yuca and set aside to cool slightly.
Preheat oven to 425 degrees.
Cut out the tough stringy sections of the yuca, then slice into "fry sized" sections.
On a parchment-lined, rimmed baking sheet, drizzle the yuca with coconut oil, sprinkle with seasonings and toss by hand.
Bake for fifteen minutes.
Using tongs, toss the fries to redistribute oil and seasonings.
Return to oven and bake for an additional fifteen minutes or until crisp and tender.
Season with additional salt to taste.
Recipe Notes
By Angela Sackett, Adapted from Amy Hahn, Gluten Free Living