Recipe: Cassava Fries
I love French fries and ever since I started my journey to be healthier a couple of years ago, I have had to leave them behind. I didn’t totally give up my beloved fries, but I now try to choose a healthier alternative. So far that has been in the form of sweet potato fries, which I bake at home so I can control what is going on them. I recently decided to try to experiment with other starchy root vegetables such as cassava. Cassava is a root vegetable similar to potatoes that is high in calcium, dietary fiber, iron, manganese, phosphorus, potassium, vitamin b6 and vitamin C. In many countries cassava is considered a staple and is used in place of potatoes and in soups and salads. Cassava flour is gluten free and is also used to make pasta noodles.
Here is what I did:
I cheated and bought packaged frozen cassava pieces. I boiled the pieces for about 30 minutes and once cool, I sliced them like fries.
I placed the slices on a baking sheet that I sprayed with olive oil cooking spray and seasoned them with my Tony’s (Zatarins) seasoning.
Then I let them bake for about 20 minutes.
The flavor was good, but I think I overcooked them a tad. I would suggest for anyone trying this recipe to not bake them for quite as long. I was trying to get them crispy like fries, but instead they were crispy-chewy on the edges. I think this recipe could work with some more refinement.