Sarah: “I started the Autoimmune Protocol (AIP) a few weeks ago. And giiirrrrll, do I miss my French fries 😖!”
Mel: “Ugh, tell me about it. I ate boiled, baked, fried, and even mashed sweet potatoes. Can’t stand the sight of it anymore 🙄 …”
Shanice: “How about crispy cassava fries? You don’t like its taste?”
Mel: “Crispy cassava fries?? Never heard of these before 😮!”
Sarah: “I tried it. It involves wayyy too much work for a simple snack. You have to boil them first before baking. Who has time for that?”
Shanice: “Ohh, that’s why you don’t like it. I simply peel the cassava and slice it before baking.”
Sarah: “Wow! Well, in that case I’d love to try yours 🤗.”
Mel: “But what about its taste? I always choke on cassava because it tastes like old parchment paper.”
Shanice: “I like to bake them until they’re crispy and golden on the outside and soft like French fries inside. For sure, cassava fries taste different from our usual French fries but I find them to be as yummy 😋.”
Crispy Cassava Fries
- Cassava, 524g (with skin), 432g (without skin)
- 3 teaspoons extra virgin olive oil
- Unrefined sea salt
- Preheat your oven to 350°F / 175°C.
- Line your baking tray with parchment paper.
- If your cassava has a thin skin, peel it with a vegetable peeler just as you would a white potato. Then, skip to instruction number 9.
- Chop off both ends of the cassava.
- If your cassava is big, slice it into smaller, 3-inch pieces.
- Stand the cassava root up on its end.
- Hold the root firmly and slowly slice its outer layer vertically down its edges.
- Repeat this process until you completely peel the skin off.
- Rinse the cassava and pat dry with a towel.
- Slice each piece of cassava in half.
- Then slice each piece into ¼-inch fries. (*See notes below)
- Drizzle them with some extra virgin olive oil and toss to evenly coat all the fries.
- Lay the cassava fries in a single layer on the parchment paper.
- Bake for 10 – 15 minutes, flipping halfway through, until golden. Do not let them brown too much.
- Once they’re baked, sprinkle some salt on top of your fries and toss to coat.
- Serve the fries immediately.
Don’t know how to pick the right cassava root? I got your back 👇.
1. You want cassava roots that are firm + blemish free and don’t have any soft spots.
2. Avoid roots that had their ends chopped off – go for whole ones instead.
3. To see if the root is good, cut the end of the cassava. Check that the flesh:
- is a snowy white color and
- smells fresh.
4. You know cassava roots have gone bad when they:
- are discolored
- have lines, black specks, or brown spots
- give off a putrid smell.
That’s how you peel it
Most cassava roots have a very thick skin and are protected with wax coating. So, you might want to use a sharp knife instead of a regular vegetable peeler.
- Chop off both ends of the cassava
- Cut the cassava into small, 3-inch pieces
- Stand the cassava root up on its end
- Hold the root firmly and slowly slice it vertically down its edges
- Repeat this process until you completely peel the skin off
Good to know: One variety of cassava roots has a thin skin. And thus, you can totally peel it with a veggie peeler.
Moving on to the slicing part
After removing the skin of the cassava,
- Starting from the top, slice the root into two parts
- Again, cut both parts into halves
- Remove the core of each cassava wedge and discard it
Good to know:
- You can cook the cassava first and then remove its core, it’s easier to do so before cooking
- Some people eat the core while others don’t like its taste
And here’s how to store the cassava
- Once cassava is peeled, cover it with water & refrigerate for up to 4 days
- Want to store your peeled cassava for 1 week? Wrap it in a kitchen towel and store it in an airtight container in the fridge
- Freeze your peeled cassava for up to 4 months
7 ways to cook cassava
Since cassava is starchy, you can prep it just like you would white potatoes. What I’m saying is that cassava can be: