Crispy Baked 3 Ingredient Yuca Fries (Cassava Fries)

You will love these extra Crispy Yuca Fries that are boiled, then baked in the oven for a crispy crunchy exterior and creamy smooth interior. They’re made with three simple ingredients, and easy to toss with your favorite fry seasonings. Serve as an easy appetizer or side dish with your favorite dipping sauce and enjoy!

The first time I tried these yuca fries, they were deep fried, tossed with salt and pepper, and served with mayoketchup at a Puerto Rican restaurant in Portland. I was totally hooked.

Yuca, also known as cassava, is a very popular root vegetable used often in Caribbean and Puerto Rican cuisine.

There’s something about the mildly sweet, nutty flavor of the cassava root and the crispy on the outside, smooth on the inside texture that is truly addicting.

In recreating them, I discovered they’re just as good – if not maybe even better when baked in the oven. Something about a 425° oven for a good 30 minutes takes the texture of this versatile root veggie over the top. Plus, we all love getting to skip the deep fryer when possible.

I’ve also discovered that this veggie is a beautiful blank canvas that absorbs just about any flavor well. I like using sazon seasoning, but you could use Lawry’s, Johnny’s seasoning salt, or your own favorite blend of spices. Just make sure to skip the salt if you’re using a seasoning blend that already has it.

If you like these fries, be sure to try these plantain fries and tostones as well.

3 Simple Ingredients

• Yuca root
• Oil (avocado, canola, etc.) – make sure to use an oil with a high smoke point since we’re baking at 425° F
• Salt
• Optional: Sazon seasoning or your favorite spice blend for fries!

Find the full ingredient list with exact quantities in the recipe card below.

How to Make Yuca Fries

Note: Make sure the fries aren’t too thick or too thin, so that they cook evenly, but also don’t break. 

Tips for Peeling Yuca Root

If you’re struggling with peeling your yuca root, do not despair! Here are some tips:

Picking the Right Yuca

It’s common for this root veggie to be coated in wax when found at the grocery store, as a method of preservation.

When sliced open, the cassava root should be white throughout. If there are a few brown/black spots, they can be trimmed off.

If the yuca root has black lines and spots throughout, it’s past it’s prime and shouldn’t be used.

Dipping Sauces

In Puerto Rico, it’s common to serve yuca fries with a side of mayoketchup.

These fries are also awesome with chimichurri, aji verde, ketchup, pretty much anything you’d enjoy with traditional fries. Here are some other ideas:

Yuca vs Cassava vs Yucca

Cassava and yuca are different names for the same root vegetable. Not to be confused with yucca, which is an ornamental plant, entirely different from the yuca plant.

More Fried Goodies

If you like these cassava fries, be sure to try these other Puerto Rican fried bites:

Buen Provecho,

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