• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Easy and Delish

Healthy Global & Brazilian Food Made Easy & Delish

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Resources
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
Home > Brazilian Recipes > Easy and Healthy Yuca Fries (Aipim Frito)

Easy and Healthy Yuca Fries (Aipim Frito)

May 30, 2013 by Denise Browning 32 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Vegetarian

Jump to Recipe ↓ Print Recipe

Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delish!

Healthy Yuca Fries collage showing them dipped in Ketchup.

I love yuca — also known as cassava or manioc… yes, I love it even more than potatoes! This is why our recipe for today is yuca fries (aipim frito).

But these are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are baked. All the flavor is still there, but those extra inches to your waistline are kept at bay!!! How cool is that?!

As if that weren’t enough, cassava fries are gluten-free, dairy-free, super quick to prepare, and a vegetarian dish.

About Yuca or Cassava:

For those who may not know, yuca or cassava is the third-highest source of carbs in the tropics, consumed by about half a billion people all around the globe, and capable of growing in poor soils. 

It is a widely consumed root, and in fact more common at even the American table than one might imagine, as you can learn further in cassava article.

 

How to Make Yuca Fries or Cassava Fries 

 
Preheat oven to 425º F (about 218º C). If you are using fresh yuca/cassava: peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. 
 
Cut into three-inch sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit.

Peeled cassava/yuca

Boiling yuca/cassava...

If you are using frozen yuca/cassava: since it is already peeled and divided into sections,  place in a pot with enough tap water to cover, and let boil over medium-high heat for about 15 minutes or until fork-tender and the ends start to split open a little bit

Frozen cassava/yuca

Frozen cassava/yuca

Boiled yuca/cassava

Remove from water using a slotted spoon and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle.

Removing the woody fiber from the center

Woody fiber
 
 
Then, cut them into sticks (or into the desired shape), distribute them in a single layer onto a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried cilantro. Bake for about 20 minutes, turning once. 
 
Yuca Fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper, if desired. Squeeze a little fresh lime juice over them. Serve with ketchup, Jalapeño-Lime Aioli, or your favorite dipping sauce.
 
Yuca sticks are about to be roasted
 
Note:  This recipe has been adapted from e is for eat.
 

How to Store Yuca Fries 

Store leftovers in an airtight container in the fridge for up to 2 days. Be aware they won’t be as crispy as when they came out from the oven. Freeze them wrapped tightly with freezer wrap for up to 12 months.

Other Dishes Made from Cassava or Yuca:

My love for yuca started many years ago back in Brazil, where we enjoyed many wonderful dishes made from this delicious and cheap root vegetable– such dishes as Mashed Cassava, Shrimp Bobó, and Cassava “Lasagna”.

In addition to many other world dishes such as this  Boiled Cassava Salad and others made from its derivatives, tapioca,  such as Red Wine Tapioca Pudding, Tapioca Crepes, Tapioca Cake and Farofa.

Healthy Yuca Fries (cassava fries or aipim frito) on the table with sauce on the side

 

aipim-frito, macaxeira-frita
Print Pin

Easy Baked Yuca Fries

Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delicious!
Course:Side Dish
Cuisine:Brazilian
Keywords:cassava fries, yuca fries
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Calories337 kcal
Author Denise Browning
Cost $4 ($1 per person)

Equipment

  • oven

Ingredients

  • 2 fresh yuca/cassava
    or 6 frozen yuca sections
  • 2 tbsp olive oil (or more if desired)
  • salt and pepper to taste
  • dried cilantro or your favorite dried herb
  • 1 lime

Instructions

  • Preheat oven to 425º F (about 218º C). If you are using fresh yuca/cassava: peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin.  
  • Cut into three-inch sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit.
  • If you are using frozen yuca/cassava: since it is already peeled and divided into sections,  place in a pot with enough tap water to cover, and let boil over medium-high heat for about 15 minutes or until fork-tender and the ends start to split open a little bit
  • Remove from water using a slotted spoon and drain on paper towels.  When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle.
  • Then, cut them into sticks (or into the desired shape), distribute them in a single layer onto a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried cilantro. Bake for about 20 minutes, turning once.  
  • Fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper, if desired.  Squeeze a little fresh lime juice over them.  Serve with ketchup, Jalapeño-Lime Aioli, or your favorite dipping sauce.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Be aware they won't be as crispy as when they came out from the oven.  Freeze them wrapped tightly with freezer wrap for up to 12 months.

Nutrition

Calories: 337kcal | Carbohydrates: 80g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 46.9mg | Calcium: 38mg | Iron: 0.6mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

Related Posts

  • aipim-frito, macaxeira-frita
    Aipim Frito ou Macaxeira Frita

    Aipim frito ou macaxeira frita -- uma receita mais saudável já que é assado no…

  • yuca-quiche
    Yuca Quiche (Quiche Trio Mineiro)

    Yuca quiche with a store-bought pie crust filled with mashed yuca, Italian sausage, and collard…

  • aipim-frito, macaxeira-frita
    Aipim Frito ou Macaxeira Frita

    Aipim frito ou macaxeira frita -- uma receita mais saudável já que é assado no…

Filed Under: Brazilian Recipes, Quick & Easy, Side Dishes, Vegetarian Tagged With: Cassava, Yuca

Subscribe

for your weekly recipe fix.

Please read our privacy policies before subscribing

Previous Post: « Homemade Pineapple-Mint Iced Tea (Chá de Abacaxi com Hortelã)
Next Post: White Chocolate-Cherry Pie Bars »

Reader Interactions

Comments

  1. Abbe@This is How I Cook

    May 30, 2013 at 12:45 pm

    Denise, I am so going to try these! I love fries of any form and I have always liked the yucca chips in the bag so now I’ll have to buy fresh yucca. Haven’t done that yet!

    Reply
    • Denise Browning

      May 30, 2013 at 2:52 pm

      It is quite easy to make these fries, Abbe! My children and I love you chips i n a bag as well.

      Reply
  2. Kiran @ KiranTarun.com

    May 30, 2013 at 3:26 pm

    I’ve never tried yuca fries before. this looks delish!

    Reply
  3. Mi Vida en un Dulce

    May 30, 2013 at 7:14 pm

    I love fried yuca, and this is just the perfect way to have it more healthy, Thanks…!!

    Reply
    • Denise Browning

      June 1, 2013 at 9:01 am

      I agree with you, Nydia! My pleasure…

      Reply
  4. Deb

    May 30, 2013 at 8:28 pm

    Yuca is commonly found at my local fruit stand so I need to try this recipe soon! The fries would be perfect this weekend with grilled burgers!

    Reply
    • Denise Browning

      May 31, 2013 at 8:47 am

      Exactly, Deb! They go very well with burgers and also as a side dish for stews, and grilled meats.

      Reply
  5. Liz

    May 30, 2013 at 8:47 pm

    I’m going to have to keep my eyes peeled for yuca…your fries look terrific!

    Reply
  6. The Café Sucre Farine

    May 30, 2013 at 9:59 pm

    Wow, I know nothing about yuca but thanks for introducing me Denise! I can’t wait to try this!

    Reply
    • Denise Browning

      May 31, 2013 at 8:46 am

      Chris: I hope you try this recipe. My hubby is American and he absolutely love yuca, especially the fries. My children love yuca chips. Yuca is one of my fav roots.

      Reply
  7. SallyBR

    May 31, 2013 at 12:40 pm

    Well, I’ve been trying to comment for a couple of days, but from the iPad or iPhone it’s been impossible. But here I am, from the comfort of an internet cafe so I can say this recipe sounds like a dream come true! I don’t know why I never thought of roasting the cooked root in the oven, BRILLIANT!

    I am trying this next time I find mandioca around the grocery store…..

    Reply
    • Denise Browning

      May 31, 2013 at 2:48 pm

      Thanks so much for trying to comment from your ipad and iphone, Sally! I know how hard can be… I am not a big fan of frying food so I decided to make my fries in the oven and tasted quite good besides being healthier. 🙂 I hope you try this recipe next time. Wishing you a great weekend! xx

      Reply
  8. Amira

    June 1, 2013 at 2:42 am

    This dish looks very promising… I stopped deep frying potato looong ago I typically make it as you do your yuca… though I have a question … Is yucan the same as taro?

    Reply
    • Denise Browning

      June 1, 2013 at 7:20 am

      Hi, Amira! No, Yuca is not the same as Taro although both a root vegetables.

      Reply
  9. Maureen | Orgasmic Chef

    June 1, 2013 at 10:42 pm

    I had these in Orlando once and I loved them. One of my staff made them for a dinner I was invited to. All through the meal I said I wanted to make those at home and that was the last I thought about it. I want to try!

    Reply
  10. Raymund

    June 2, 2013 at 4:05 am

    I never thought of frying yuca, thats a great idea. Got to try them soon

    Reply
  11. eatwellbehealthy.info

    June 2, 2013 at 11:12 am

    How did you actually obtain the tips to post ““Healthy Yuca Fries: Loaded with
    flavor without expanding your waist line. |”? I appreciate it ,Alexandra

    Reply
    • Denise Browning

      June 2, 2013 at 5:45 pm

      Alexandra: This recipe is healthy because instead of deep frying the yuca, I roasted it. This decreases a lot the amount of fat and calories yet keeping the flavor of the dish.

      Reply
  12. Lail | With A Spin

    June 4, 2013 at 1:38 pm

    How did I miss these fries? Though never tried yuca, looks delicious. Definitely trying.

    Reply
  13. Nami | Just One Cookbook

    June 5, 2013 at 6:59 pm

    Never tried yuca before but they look like baby taro root that we eat (but yuca is bigger). Looks delicious!

    Reply
    • Denise Browning

      June 5, 2013 at 8:22 pm

      If you want, you can try this recipe using taro root, Nami!

      Reply
      • Linda

        June 16, 2013 at 1:27 pm

        Yes U can make this recipes out of Nami . Lived in Hawaii & ate them quite often. We would sprinkle a little brown sugar in the last 10 mins of cooking & served w/ terrtaiki sauce. Will try this recipe looks great. I hope U can buy them fresh.

        Reply
  14. Cipote

    January 4, 2015 at 4:36 pm

    When I fry yucca, I peel and cut to size first, then boil, then fry. I find it helps maintain uniformity, although it is a very tough to get a knife through fresh yucca. I’m sure it would work with this baked method as well. Thank you for sharing.

    Reply
    • Denise Browning

      January 4, 2015 at 5:52 pm

      Thank you for your comment, Cipote!

      Reply
  15. Heather

    February 1, 2016 at 9:17 pm

    This was a huge hit in our house! We love it–2 boys, ages 10 and 11, and mom and dad all give it 2 thumbs up! We are looking for Gluten-free and Dairy-free recipes for side dishes and this one will be a regular family favorite. Do you have recipes on how to do Yuca Mashed Potatoes?

    Reply
    • Denise Browning

      February 2, 2016 at 7:54 am

      Heather:
      Thank you!!!! I am so glad your family enjoyed this side dish. Yes, our recipe index contains several dishes that are both GF and DF. Here is the link for 2 mashes: One made from yuca and coconut milk (So good!) and the other made from mashed sweet potatoes and coconut milk. Just skip the cheese!

      http://www.frombraziltoyou.org/mashed-sweet-potatoes-coconut-milk-bacon-cilantro/

      And since you love yuca, here is a yuca lasagna casserole that is a real hit at my household (you can use a DF cheese or simply skip it):

      Enjoy!!!!

      Reply
  16. Jackie @Kitchen Gadget Reviews

    March 31, 2016 at 1:17 pm

    Interesting and delicious recipe! I’m for sure going to give these ones a try.

    Reply
    • Denise Browning

      March 31, 2016 at 2:23 pm

      Enjoy, Jackie!

      Reply
  17. Wendy

    August 8, 2016 at 5:21 pm

    This sounds ideal for any occasion, but can they be made ahead of time and put in a chauffe plat?

    Reply
    • Denise Browning

      August 8, 2016 at 7:19 pm

      Yes, they can, Wendy! But they won’t be as crispy outside as they would if they were served immediately after coming out of the oven. Enjoy!

      Reply

Trackbacks

  1. Red Wine Tapioca Pudding Recipe (Sagú de Vinho) - Easy and Delish says:
    February 2, 2021 at 8:16 am

    […] Yuca fries […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

Primary Sidebar

Search This Site:

Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

About Me

ORDER NOW!

Cover of The Complete 5-Ingredient Cookbook by Denise Browning

GET YOUR COPY NOW!

The easy keto dessert ebook cover

Recipe Key

Gluten FreeDairy FreeNut FreeSugar FreeLow CarbVegetarianVeganWhole30PaleoKeto
Subscribe for FREE Email Updates
Receive EASY & DELISH recipes for free every week! Please check our PRIVACY POLICY!
Marketing by
Click here & join us on PINTEREST

Visitors by Country

free counters
  • PortuguêsPortuguês

Footer

Featured in

Recipes | Brazilian Recipes | Contact | Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2021 · All Rights Reserved

2716shares