How to make crispy oven baked yucca fries, cooked in coconut oil and seasoned lightly with paprika. These yuca fries are perfect for the whole family, especially those doing baby led weaning.
When we went on our vacation to the Bahamas, one of the side vegetables was yucca. Since we were trying our best to find as many vegetables as possible for Luca while on vacation (and eating out every meal), we ordered it. When the yuca arrived to the table, it was very fried.
To make lemonade out of lemons, I carefully picked off the fried outside and placed it on Luca’s tray (we love this chair for traveling.) His first yucca experience? He LOVED it! For the rest of the trip, he ate a lot of yucca!
Since then, I’ve been meaning to make some healthy, oven baked yucca fries and now here we are – and they’re Luca tested and approved!
They save well in the refrigerator – just pop them in the oven (around 400 degrees) and let warm up for a few minutes to keep their outer crispiness (just crispy enough for baby led weaning!) I seasoned slightly with paprika and brushed them in coconut oil, for a slightly sweet flavor.
Of course, these are adult-friendly too – I had to tell my husband to stop eating them, because there would be no leftovers for Luca!
Oven Baked Yucca Fries
Ingredients
- 1 yucca root
- 1 tablespoon coconut oil melted
- paprika
Instructions
- Preheat the oven to 425 degrees.
- Peel the yucca. Cut into "fries" (about 1/2" thick"). Fill a medium pot halfway with water and bring to a boil. Once boiling, add the yucca and let cook for 12-15 minutes or until fork tender and the ends start to fray.
- Drain the yucca in a colander, pat dry, and lay out on a parchment lined baking tray. Pour the coconut oil into a small vessel and brush the yuca fries with the oil. Season with paprika, just a light dusting.
- Bake in the oven for 30-35 minutes, flipping halfway through.
- Let cool to room temperature before serving to baby.
