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Crispy Yuca Fries

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Crispy Yuca Fries vitamin c nightshade free substitute recipe rheumatoid arthritis diet antioxidant foods

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When I discovered my sensitivity to nightshades, (therefore banning white potatoes from my diet), I had to find a GOOD replacement for traditional fries. This is the closest replacement I have found in both taste and texture. They are always crispy and delicious no matter how thick or thin you cut them or how crowded they are on the baking sheet!

Further Food Commentary:

Yuca root, also known as cassava, is an excellent substitute for your run of the mill potato. Rich in vitamin C, a serving of this starchy tuber fills the body with a powerful dose of antioxidants. Vitamin C scavenges harmful free radicals, contributes to collagen synthesis in the skin and bones, and boosts the immune system. Aside from the nutritious benefits of yucca, these simple, delicious “fries” are prepared practically fat free!

By Ryan Warren, Nutritionist
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Crispy Yuca Fries

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:30-50 minutes
  • Servings: 2

Ingredients

1 small yuca root
1 teaspoon sea salt

Instructions

  1. Peel the root making sure to remove the brown waxy skin and the purple inner layer.
  2. Chop the root into smaller pieces (as long as you would like your fries to be).
  3. Slice each chunk in fourths the long way down the center.
  4. Remove the wooden stem center, then slice each fourth into fries (thicker for fries with a soft center, thinner for crispier fries). Repeat with all the chunks.
  5. Place the cut fries into a pot of cool, salted water and bring to a boil. Allow to boil gently for 10-15 minutes (until the fries begin to “fray”).
  6. Strain the fries and spread on a parchment-paper lined baking tray.
  7. Salt lightly and bake in a 400 degree F oven for 20-40 minutes, depending on thickness.
  8. Turn halfway through baking for best results. Enjoy!
Peel the root making sure to remove the brown waxy skin and the purple inner layer. Chop the root into smaller pieces (as long as you would like your fries to be). Slice each chunk in fourths the long way down the center. Remove the wooden stem center, then slice each fourth into fries (thicker for fries with a soft center, thinner for crispier fries). Repeat with all the chunks. Place the cut fries into a pot of cool, salted water and bring to a boil. Allow to boil gently for 10-15 minutes (until the fries begin to “fray”). Strain the fries and spread on a parchment-paper lined baking tray. Salt lightly and bake in a 400 degree F oven for 20-40 minutes, depending on thickness. Turn halfway through baking for best results. Enjoy!

Nutrition Information

Per Serving:  Calories: 160; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 3g; Cholesterol: 431mg; Sodium: 1139mg; Potassium: 0mg; Carbohydrate: 38g; Fiber: 2g; Sugar: 2g; Protein: 1g

Nutrition Bonus:    Vit C: 35%

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