Get ready to elevate your culinary skills with these mouthwatering Baked Crispy Cassava Fries that will transport your taste buds straight to Latin America! Forget ordinary potato fries – cassava (or yuca) fries are about to become your new obsession. Crispy on the outside, tender on the inside, and packed with incredible flavor, these fries are not just a side dish, but a show-stopping experience that will have everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 large cassavas (yuca), peeled and cut into fries
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully peel the cassava (yuca) using a sharp knife, removing both the brown outer skin and the thin white layer underneath. Ensure all tough or discolored parts are completely removed.
- Cut the peeled cassava into even-sized fry shapes, approximately 1/2 inch thick and 3-4 inches long. Try to maintain uniform size for consistent cooking.
- Place cut cassava fries in a large bowl of cold water for 10 minutes to remove excess starch. This helps achieve a crispier texture when baking.
- Drain the cassava fries and pat them completely dry using clean kitchen towels or paper towels. Moisture prevention is crucial for achieving crispy results.
- In a large mixing bowl, combine olive oil, salt, paprika, and garlic powder. Toss the dried cassava fries in this seasoning mixture, ensuring each piece is evenly coated.
- Arrange the seasoned fries in a single layer on the prepared baking sheet, ensuring they are not overcrowded or touching each other. This allows proper air circulation and crispy edges.
- Bake in the preheated oven for 20-25 minutes, turning the fries halfway through cooking to ensure even browning and crispiness.
- Remove from oven when fries are golden brown and crispy on the outside, with a soft interior. The edges should be slightly darker and crunchy.
- Let the cassava fries rest for 2-3 minutes after removing from the oven to allow them to firm up. Serve immediately with your favorite dipping sauce.
Tips
- Peeling is Key: Take your time removing both the brown outer skin and the thin white layer to ensure a smooth, clean texture.
- Starch Removal Trick: Soaking cut cassava in cold water for 10 minutes helps remove excess starch, guaranteeing maximum crispiness.
- Drying is Crucial: Pat the fries completely dry before seasoning. Moisture is the enemy of crispy fries!
- Even Sizing Matters: Cut your fries uniformly to ensure consistent cooking and crispy edges.
- Don't Overcrowd: Spread fries in a single layer with space between them for perfect air circulation and crispiness.
- Flip Halfway: Turning the fries midway through baking ensures even browning and a perfect crisp on all sides.
- Serving Suggestion: Serve immediately with your favorite dipping sauce for the ultimate flavor experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
