Crispy Yuca Root Fries
What’s a yuca root, you ask? It’s the edible root of a leafy, cassava plant. After a bit of preparation, they are transformed into a healthy, grain-free alternative to french fries! They have an extra starchy taste, which makes them ideal for my easy, creamy ranch. This crispy, flavorful side dish is friends and family approved! They are even easily customizable with whatever seasonings you chose. Truth is, I haven’t bought fries since I started making these from home regularly!
Ingredients:
yuca root
avocado oil, for drizzling
optional seasoning ideas:
garlic + herb: freshly ground black pepper, garlic powder, nutritional yeast, and parsley
spicy: cayenne + freshly ground black pepper, cumin, paprika, and turmeric
Directions:
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Using a large chef’s knife, peel the brown and underlying purple exterior off, then discard it.
Cut into wedges, as thick as desired.
Remove the very thin, tough core, if visible. Completely okay to remove this when finished, and easier to isolate (see notes).
Rinse the wedges under cool water.
In a small saucepan, submerge the fries in boiling water, for about 5 minutes.
Drain the water, then place the wedges on the prepared baking sheet.
Drizzle with avocado oil and sprinkle on any spices (ideas above).
Cook for 20-25 minutes, flipping halfway, then let cool for about 5 minutes.
Serve with your favorite dipping sauce or eat plain and enjoy!
Notes:
Use any seasonings you’d like, to taste, get creative! I never measure it out, but use roughly 1/2-1 tsp of each, overall.
The tough core is safe to eat, just a bit harder to digest.
