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Paleo Oven-Baked Yuca Fries

These crispy, crunchy yuca fries offer a fun alternative to the typical potato!

Back in May, I was walking down The Mall in Washington D.C. with my family. We were trying frantically to see everything on our list, but we were behind schedule. Our goal was to reach the Capitol by 1 or 2 and eat lunch in the cafeteria, but we ended up getting there at half-past three — and we were ravenous. After a full day of walking, we were up for anything, even cafeteria food. Luckily, the cafeteria had some delicious choices.

In addition to standard fare such as pizza and sandwiches, the cafeteria had a rotating ethnic “food feature.” At the time, Peru was in the spotlight. I was wavering between Peruvian food and a sweet potato hash, but the fried plantains that I saw in the Peru Feature made the decision for me!

In addition to fried plantains, the spread included yuca fries. I had seen yuca fries on Pinterest, but I had never tried them before. I was trying to choose between plantains and fries before I remembered that I was on vacation. So of course, I had both. #noregrets

Actually, I did have some regrets. Those yuca fries were definitely deep-fried, and NOT in a good oil. My skin didn’t like that, but my tastebuds were still obsessed with yuca. Soon after I got home, I created my own version of yuca fries for the blog. My fries are baked in the oven with coconut oil, a healthier alternative to the corn or canola oil that is so often used for deep-frying. I also spiced my fries lightly with paprika and cayenne pepper for a little extra flavor.

Change up your typical potato fries and use #yuca instead! tell a friend

These fries are good, guys. Actually, they’re better than good. They’re addicting! My mom had to remind me and my sister to save some for our dad. He got about seven . . . whoops!

I guess we’ll just have to make another batch of these yuca fries. They’re:

  • Crispy on the outside
  • Soft on the inside
  • A bit spicy (but not too spicy)
  • Perfectly salty
  • Paleo
  • Nut-free, grain-free, gluten-free, dairy-free . . . all the frees.
  • Vegetarian
  • VEGAN, too! <— whaaaaat?! Yes, I do make vegan recipes!
  • Just basically the most delicious fry you will ever taste in your life!!!!

I love that these fries are not soggy at all! They’re strong and starchy, and they hold their shape. Making crispy baked fries with tubers other than potatoes is difficult, but not with yuca! I would wager that these fries are even crispier than potato fries! Also, yuca has a LOT of Calcium — 70% of your daily value in 1 cup! So if I eat the whole batch . . .

After you make these fries, you’ll want to make the whole batch too. Don’t judge me.


Print Recipe
Yuca Fries
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Place a large pot of salted water over high heat and preheat the oven to 450 degrees Fahrenheit.
  2. Wash the yuca root thoroughly. Using a vegetable peeler, remove the waxy skin.
  3. Slice the yuca root into large fry shapes. Once the water is boiling, add the baking soda and place the fries into the pot. Cook the fries until they are fork-tender, but not mushy.
  4. Drain the yuca fries completely. Add the coconut oil, cayenne, paprika, and salt directly into the pot, onto the drained fries. (See note)
  5. Arrange the fries evenly on a parchment-lined baking sheet. Bake in the preheated oven for 15 minutes, or until golden-brown and crispy.
Recipe Notes
  • Oil of choice may be used instead of coconut oil, although coconut is recommended.
  • Mixing everything together in the pot saves you a dish, making for easier cleanup!

2 thoughts on “Paleo Oven-Baked Yuca Fries

  1. For step 4 – is this correct ? Drain water from pot. Leaving fries in pot add coconut oil plus seasoning. Mix to coat. Then move on to step 5?

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