Baked Yuca Fries (Cassava Fries)
Baked yuca fries are golden and crispy on the outside and soft on the inside. They’re a healthier way to make yuca fries and served up with cilantro lime mayonnaise.
Today’s yuca fries are inspired by Latin America and later this week you’ll see some Mexican-inspired dishes. Clearly, my feet are getting itchy for travel and some sort of global exploration.
It’s been a while since my last adventure and when I get a little antsy, that comes through in my food. Because food, like music, has a way of transporting you to a certain time and place. And right now, a little mental transportation will have to suffice until my website redesign is done and I can do the physical, hop on a plane transportation (fingers crossed that’s soon!).
If you’ve never traveled Central or South America, yuca may be new to you. But if you’ve been following this blog for a while, you’ve likely heard me talk about cassava.
And guess what? Yuca and cassava (and manioc) are all one and the same. When processed, this root vegetable is turned into cassava flour. And when processed further, it’s turned into tapioca flour. Yep, it’s one big happy tuber family.
So as you can see, yuca fries could also be known as cassava fries.
So what exactly is yuca? It’s a brown, oblong root vegetable that let’s be honest, has a little bit of a PR problem in the veggie aisle. It’s not the prettiest and when you purchase it in the US, it usually has a thick, waxy coating. But this coating is to protect and preserve the tuber. Good news though, it easily peels off just like a potato.
Yuca is pronounced YOU-ka. Not to be confused with yucca, pronounced YUCK-a. Markets in the US typically misspell yuca for yucca, but yucca is a tall, spiky ornamental plant grown in the Southwest US. And not something you want to be eating.
Because yuca is a starchy tuber, it can be used similarly to potatoes in many recipes. Translation: swap french fries for delicious yuca fries.
So let’s chat about these fries. When I make my yuca fries I tend to cut them thicker than I would a potato. So they’re more like batons rather than fries. I find that this allows them to get crispy and golden on the outside, but stay soft and fluffy on the inside.
Then, you need to boil the cut fries before baking them. Yuca is more dense and firm than potatoes, so without boiling you’d have a crispy outside and hard (pretty much unpalatable) inside. Boiling also creates those frayed edges on the fries that get super yummy and crispy when baked.
Today, I’ve paired these yuca fries with a cilantro lime mayonnaise that’s ah-ma-zing, starting with my Homemade Mayonnaise recipe. I think you’ll definitely be double dipping into that.
So give yuca a whirl. You can hop on a plane to Latin America (my preference), or you can make these yuca fries at home. But either way, I think you’ll soon be loving this tasty root vegetable.
For other healthy munchies and snacks, make sure to check out my Herbed Cassava Tortilla Chips, Curly Sweet Potato Fries, Baked Plantain Chips, 3-Minute Hummus and Ultimate Seed Crackers. Enjoy!
Yuca Fries (Cassava Fries)
- 2 yuca, cassava
- 1 tbsp avocado oil
- pinch of sea salt
cilantro lime mayonnaise
- 1/2 cup packed fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 garlic clove
- 1 cup mayonnaise
- 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"-3/4" fries or batons.
- Add the fries to the boiling water and cook for 10-15 minutes, or until the edges start to fray and they're fork 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 mayonnaise. Add all of the ingredients except the mayonnaise to a small food processor and blend until finely chopped. Then add the mayonnaise and pulse a couple of times to combine.
- Serve the yuca fries immediately with the cilantro lime mayonnaise.
- Try to cut your fries into a fairly even and uniform shape. If they get thinner at the ends (like mine), the ends will crisp up first.
- 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.
These were surprisingly good and easy to make! Did not have the ingredients for the sauce so I just sprinkled with a little sage, rosemary and thyme to bring out more savory flavor. I am converted! Will definitely be making these again. Thank you!
Can you use frozen yucca if you thaw them first?
That should be fine :)
Wow! Super high carb. I’d love to know the potato and jicama comparisons in carbs for this recipe. It sounds yummy to use yucca, but 80 carbs is WOW-EE a lot. For me it is. I have to eat low carb for health reasons.
Hi Sheri – the nutritional information also includes the cilantro lime mayo.
Hi Lisa, thanks for this wonderful recipe. I have a question. When you make your calculation for nutrition facts. Are these base in 100 gr of the final product considered just the yuca fried or it’s the whole recipe with the mayonnaise included?
Hi Gilda – the nutritional information is including the cilantro lime mayo.
Made these yuca fries, so good and with the cilantro lime dip they were amazing!!
Definitely will make them again. Thanks!
Glad you enjoyed this recipe Denise!
Yum!! I wish I was having these for dinner this weekend. They look so healthy and original, I love them. That cilantro lime mayo looks sensational.
Hi Adrianne – The cilantro lime mayo really is the cherry on top for this recipe!
I love a good fries alternative and these sound delicious.
You’re going to love these ones :) And the dipping sauce pairs perfectly!
Love the healthier version to eating french fries. Never tasted this ever, but definitely need to check on this.
Hi Veena – It’s a great option versus using potatoes!
Made them today for lunch and turned out really delicious!!! I used olive oil instead of avocado because didn’t have any and were super yummy, thanks for the recipe! Just one question; is it 700 calories per serving?
Hi Sofia – happy you loved them! And yes, the nutrition info is per serving but it does include the sauce as well.
We love fried cassavas. Growing up in Indonesia, we eat this regularly as snack. Great to know I can make this easily with an oven.
Hi Anita – Baked versions are just as delicious!
I just made some sweet potato fries for dinner, but this sounds even better. I have never tried yuca before but I am very interested!!
Hi Cathleen – It’s got a delicious texture that makes for a great “fry” option :) Can’t wait for you to give this recipe a go!
Hmm- – – I must have missed where you warn folks that these fries must be thoroughly boiled and baked to avoid cyanide poisoning. I believe you mention that raw/undercooked ones might be gross to eat. Uh, those ones will kill you!
Hi Joseph – I have stated in the recipe instructions to boil the yuca for about 10-15 minutes.
Hello Lisa, I love everything you do! I have a question. Is Taro the same as cassava/yuca?
Thank you! You are amazing
Thanks so much Stella! Taro is similar in that it’s another root vegetable, but it’s different from cassava/yuca.
a nutrition table always have to incluse the portion size
The number of servings are listed at the top of the recipe card. So for this recipe there’s 4 servings, which is 1/2 yuca. :)
Thanks for the detailed recipe! They taste pretty good!
Thank you! I’m glad you enjoyed the recipe.
I tried the yuca fries for the first time today. First time using yuca for anything too! I’m afraid I seem to have cut them too thin, as mine were dry after baking. I did not miss out the boiling part either. So, tip for others and note to self – read the article/recipe fully and note the voice of experience’s advice!
I really liked the Lime Cilantro Mayo, I was thankful for it as excessive dipping of the fries helped.
It hasn’t put me off, I will try again as yuca is not expensive. Thanks again for more fresh ideas :)
Hi Katie – yeah, sometimes recipes take a few tries to get right (especially when you’re working with new ingredients). Fingers crossed your next batch of yuca fries turns out even better! :) x
About those frayed edges – you’ll get them if you cut them across the grain, widthwise, and not it you cut them with the grain, lengthwise. I had pieces cut both ways, so it was very clear the difference. Both delish!
That’s great to know. Thanks so much!
Made the fries last night but was too lazy to make the dressing. I served them with ketchup. Chatting with my husband, I grabbed one, took a bite and was jaw dropped. Fabulous! Could not stop eating them. Better than potato fries, in my opinion. They remain crisp on the outside and soft on the inside even in Florida heat and humidity. A real winner. Wow! Thank you!
So happy you and your husband loved the fries Susan! That crispy soft combo is the best. Next time you’ll definitely have to make the cilantro lime mayo – it’s one of my favorite dips! :) x
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I need to look for yuca in my town because these fries look and sound awesome!
Thanks! If you can’t find them in your regular supermarket, look for a Latin or Asian supermarket. The Asian market across the street from me always has yuca in stock. :)
yucca fries are my absolute favorite!! i’ve never tried baking them though…need to try!
When you get them overseas they’re usually fried, but baking is such a great way to reduce the oil. Hope you like them! :)
How very interesting. It becomes tapioca flour. I use that. Your fries look really good too!
Yes, funny how we use these flours but then forget where they started. ;) Hope you enjoy the yuca fries!
what a great idea to make yuca fries… I have got to try this.. and the cilantro lime mayo sounds amazing
They’re the best little snack. Enjoy Dahn!
I love yuca and the cilantro lime dressing is the winner. Thanks for sharing.
That cilantro lime mayo is everything. ;)
LOVE Yuca Fries! Great recipe and inspiration here (as always).
Thanks Liz! They’re so buttery, crispy and delicious, aren’t they. I think we need to convert more people. ;) x