Baked Cassava Fries


  • 2 yuca, cassava

  • 1 tbsp avocado oil

  • pinch of sea salt

cilantro lime dip (optional)

  • 1/2 cup packed fresh cilantro leaves

  • 2 tbsp fresh lime juice

  • 1 tsp Dijon mustard

  • 1 garlic clove

  • 1 cup 2% greek yogurt plain


  • Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil.

  • Use a vegetable peeler to peel the outside waxy layer from the yuca (just as you would a potato).

  • If the yuca is long, slice it in half, then slice into 1/2” fries.

  • Add the fries to the boiling water and cook for 10-15 minutes, or until the edges start to fray and tender.

  • Drain the fries and place in a large bowl. Drizzle them with avocado oil and sea salt and toss to coat.

  • Lay the fries in a single layer on a baking tray and cook in the oven for 30-35 minutes, flipping halfway through.

  • While the fries are cooking, make the cilantro lime dip. Add all of the ingredients except the Yogurt to a small food processor and blend until finely chopped. Then add the yogurt and pulse a couple of times to combine.

  • Serve the yuca fries immediately with the cilantro lime mayonnaise.


  • Make sure you always boil cassava. DO NOT eat it raw. It can make you ill. Boiling retains the amazing nutrients of cassava.

  • The yuca should be white on the inside. If it has many brown streaks, it may be past it's prime and you'll want to discard that one.