Recipe: Cassava Fries

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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.

 

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