Prep: 15 As a half-Nicaraguan, I grew up making and eating yuca! It was a childhood staple for me, so this Crispy Yuca Fries recipe hits home and reminds me of my grandma’s recipe. These yuca fries are baked in the oven instead of fried for a healthy twist! With only 5 simple ingredients, I’ll show you my EXACT method for making perfect yuca fries every time.
Easy to make and paired with a delicious creamy cilantro sauce, I love this Yuca Fries recipe as a snack or side dish to pair with rice, chicken, tacos, and so much more. I’ve been making it for years and even my picky kids love it!
They have a crispy, lightly crunchy outside with a tender, soft inside and are perfect for dipping in almost anything. And because yuca has more fiber and a lower glycemic index than potatoes, along with tons of vitamins and a crunchier texture, using yuca root as a french fries alternative is one of my favorite hacks. They’re gluten-free and SO delicious!
Watch How to Make Yuca Fries
[adthrive-in-post-video-player video-id=”M2elQRDp” upload-date=”2023-04-12T08:00:00.000Z” name=”Crispy Yuca Fries Recipe” description=”Looking for a healthier alternative to potato fries? No hard feelings, potatoes, but sometimes we need a little change-up. And Crispy Yuca Fries are the perfect thing for that! Baked in the oven with only a few simple ingredients, these healthy crispy yuca fries pair perfectly with a creamy, delicious cilantro sauce. Make a big batch of this easy recipe for a healthy snack or side dish!” player-type=”default” override-embed=”default”]What Are Yuca Fries?
If you like potato fries, you’ll absolutely love these Yuca Fries. Yuca Fries are similar to potato fries, but with a lighter flavor and slightly chewier texture. They make for a great, healthy alternative to potato fries!
Yuca vs. Yucca
Yuca is the cassava plant’s root and packs many antioxidants with a slightly sweet, somewhat nutty flavor. Yucca, however, is a type of plant that belongs to the Asparagaceae family. It is an ornamental plant that is often grown for its attractive foliage and flowers. When it comes to food, Yuca is a root that can be eaten and prepared in many ways, from boiling to baking and frying!
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Ingredients For Yuca Fritas
What’s the perfect pair for a crispy fry? A tasty sauce! This combo makes the perfect pair for a delicious side dish or afternoon snack. This recipe calls for a few basic ingredients you may already have in your kitchen!
For the Fries
Yuca – The start of the show, the oh-so-tasty yuca root. If you’re having a hard time finding it at your local grocery store, I’ve found that Walmart and Whole Foods (opens in a new tab) often carry fresh yuca!
Avocado Oil – I like avocado oil for this recipe, but any type of cooking oil works great.
Salt/Paprika/Garlic Powder – Just the right amount of seasoning to add a savory flavor.
Cilantro Sauce
Cilantro – Use fresh cilantro so the flavor is stronger. It’s worth it and SO good!
Light Mayo – Light mayo or a healthy, avocado oil-based mayo (opens in a new tab) work great in this recipe.
Lime Juice – The tanginess of the lime pairs so well with the seasoning on the fries!
Minced Garlic/Salt – Minced garlic works best for flavor, but if you’re out, garlic powder will do.
How To Make Yuca Fries and Cilantro Sauce
What’s a yuca fry without its’ dipping sauce? This recipe calls for two important parts that go together like, well, yuca fries and cilantro sauce.
This recipe is easy, and you’ll want to pay attention to each step because each one has an important role in making these fries crispy on the outside and smooth on the inside. It only takes 15 minutes of prep time (and about 40 minutes of hands-off cooking time) for these tasty fries! Here’s what you’ll need to do:
- Bring a pot of water to a boil.
- Preheat the oven to 425 Fahrenheit and line a baking sheet with parchment paper.
- Cut off the ends of the yuca root, then use a vegetable peeler to peel off the skin. It should come off fairly quickly, but you may need to make two passes over each area to ensure the skin is entirely removed.
- If the yuca is on the long side, cut it in half, then cut it into fry or wedge shapes.
- Boil for 10 minutes. You want them just fork-tender but not too soft.
- Drain and pat dry.
- Add to a bowl and toss with the oil, then the salt and spices.
- Arrange on the baking tray in a single layer and bake for 30 minutes or until golden brown and crispy.
How To Make Cilantro Sauce
If there was ever a perfect dipping sauce for yuca fries, this tangy cilantro sauce is it! Here’s what you’ll need to do to make the sauce:
- Add all sauce ingredients to a small blender and blend until smooth. Taste and adjust flavors as desired.
- When the fries are done, serve with the cilantro lime sauce and enjoy!
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Yuca Fries Recipe Variations
Put your own twist on yuca fries with these delicious variations:
- Add cayenne pepper or chili powder for a spicy twist!
- Mix in dried herbs like thyme, rosemary, or oregano.
- Cook them in an air fryer at 400°F for 15-20 minutes, shaking halfway through.
- You can also grill the boiled yuca fries over medium-high heat until grill marks appear and they are crispy!
- Sprinkle with grated Parmesan or nutritional yeast after baking for some cheesy goodness.
- Add a pinch of smoked paprika and a touch of brown sugar for a smoky and sweet combo.
- Use curry powder instead of paprika and garlic powder – trust me, it’s SO yummy!
What to Serve With Cassava Fries
There are so many great ways to enjoy cassava fries! Here are a few ideas for what to serve with them:
- Cilantro Lime Rice (opens in a new tab)
- Spicy Aioli
- Mahi-Mahi Fish Taco Bowls (opens in a new tab)
- Ketchup
- Cuban Mojo Chicken and Rice (opens in a new tab)
- Sriracha Mayo
- Healthy Ground Turkey Taco Salad (opens in a new tab)
- Baja Shrimp Tacos (opens in a new tab)
- Kale Beef Burgers (opens in a new tab)
- Top with melted cheese, bacon bits, green onions, and sour cream for loaded fries!
How to Store Leftovers
As with all fries, cassava fries are best served fresh. But if you do have leftovers, put them in an airtight container (opens in a new tab) and store them in the refrigerator for 2-3 days. To reheat, I like to put them in the air fryer for 10 minutes!
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- Crispy Air Fryer Zucchini
More From Jar Of Lemons
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Crispy Yuca Fries Recipe
Ingredients
- 3 pounds yuca root (opens in a new tab)
- 2 Tablespoons avocado oil (opens in a new tab)
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Sauce
- 1 1/2 cups fresh cilantro
- 1/2 cup light mayo (opens in a new tab)
- 2 Tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
Instructions
- Bring a pot of water to a boil.
- Preheat the oven to 425 Fahrenheit and line a baking sheet with parchment paper.
- Cut the ends off the yuca root, then use a vegetable peeler to peel off the skin. It should come off fairly easily, but you may need to make two passes over each area to ensure the skin is fully removed.
- If the yuca is on the long side, cut it in half, then cut it into fry or wedge shapes.
- Boil for 10 minutes. You want the yuca to be fork-tender but not too soft.
- Drain and pat dry.
- Add to a bowl and toss with the oil, salt, paprika, and garlic powder.
- Arrange on the baking sheet and bake for 30 minutes (or until golden brown and crispy).
- Meanwhile, add all sauce ingredients to a small blender and blend until smooth. Taste and adjust flavors as desired.
- When the fries are done, serve with the cilantro lime sauce and enjoy!
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This sauce…OMG…This sauce is EVERYTHING!!! I made this last night and EVERYBODY raved about the sauce! It went with the salmon, it worked as a salad dressing, it was great with the Taro Fries, it was AMAZING! The whole family today was “Save the sauce recipe!” SOOOOO GOOOOOOD!!!
Hey Mia, Thank you so much for sharing! Glad you loved it!
SO crunchy! I’d take these over potato fries any day
I can’t say that I use exactly this recipe, but when peeling the yuca, I find it easiest to cut off the ends, chop the yuca into three to four inch long cylinders, and then to peel them, I chop skin depth into each cylinder lengthways and twist the santoku knife to lift up the peel. With the back of the knife (or fingers), work the cut peel off the root all the way round the cylinder and it comes off clean!