Baked Crispy Cassava Fries (Yuca Fries) – crunchy, slightly sweet baked cassava fries that makes a great healthy alternative to the usual French fries. Simply guilt-free snacks!
Are you tried of eating French fries? Do you need a healthy alternative? Why not try Cassava fries? They are crunchy, slightly sweet, baked and I must say – very tasty. Back home, in Cameroon, we rarely cooked cassava aka yuca . I would occasionally enjoy this starchy root vegetable from neighbors and friends. I often wonder why it was not part of our go-to side dish like plantains, yams, or rice….. It is affordable, sold in most market and a staple food in Africa. I am guessing it was about preference. It seems my family ( the older folks) did not particularly care for it.
For the younger generation however,….. it was a different story. We would often exchange food items with neighbors and our first choice for the exchange would be the “exiled” cassava. Next, we would roast it over a three stone cooking fire outside and devour it with salt and palm oil. Then when our parents would show up we would act like nothing happened.
If you are clueless as to what cassava is? It is a tuberous starchy root grown in most tropical countries especially in Africa. Nigeria is the world’s largest producer of cassava. This root requires very little water to grow. Here in America it is readily available in most Latin stores and even in the major supermarkets.
Here is a simple and healthy way to enjoy cassava. Peel and cut the cassava, then boil it with salt and sugar until almost tender. Place on baking sheet aligned foil or parchment paper , drizzle with oil, throw in some garlic, parsley and bake. The added oil produces crisp cassava fries.
Baked Yuca fries
- 2-3 pounds cassava
- 4 garlic cloves slices
- 2-3 tablespoons sugar
- pinch of salt
- 3 tablespoons of chopped parsley
- Cooking spray or canola oil
- Cut of both ends of cassava and then cut them in half.
- Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
- Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
- Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
- Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
- Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
- Serve warm with hot sauce or aioli