Crispy Baked Jicama Fries
This crisp-but-tender snack is a satisfying alternative to potato french fries.
Serves2
Prep5 minutes
Cook40 minutes
If eating more vegetables is one of your goals for the year, I have a fun idea to help you along (and no, I’m not going to suggest a salad): veggie fries! And in the hierarchy of veggie fries, there is absolutely nothing that compares to the irresistible crispy bite of jicama fries.
You might have tried jicama on a crudité platter or in a crunchy slaw, but it can also be cooked. Here, you’ll cut the jicama into thin matchsticks, toss the matchsticks with a couple of spices from the pantry, and bake them into crispy-edged fries that are all but guaranteed to be devoured in record time. Who’s ready to dig in?
What Are Jicama Fries Made Of?
- Jicama
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Kosher salt
- Freshly ground black pepper
Does Jicama Taste Like Potatoes?
No. While jicama looks a lot like a potato, with brown skin and creamy white flesh, the two taste nothing alike. Jicama, which can be eaten both raw (try it in a slaw!) and cooked, has a firm, crisp texture, similar to an apple or water chestnut, and a mild sweet, nutty flavor. Like potatoes, jicama will take on the flavor of whatever it’s cooked with.
Is Jicama Keto?
Despite being a root vegetable (most are quite starchy, making them too high in carbs to work for a keto diet), jicama can be fair game, depending on your carb budget. One cup of jicama contains approximately five grams net carbs.
Best Dipping Sauces for Jicama Fries
Ketchup is a friend to all fries — jicama included. Fry sauce, garlic aioli, and honey mustard are a few other favorites.
Jicama Fries Recipe
This crisp-but-tender snack is a satisfying alternative to potato french fries.
Prep time 5 minutes
Cook time 40 minutes
Serves 2
Nutritional Info
Ingredients
- 1
medium jicama (about 1 pound)
- 1 tablespoon
olive oil
- 1/2 teaspoon
paprika
- 1/2 teaspoon
garlic powder
- 1/2 teaspoon
onion powder
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, bring a large pot of salted water to a boil. Peel 1 medium jicama, making sure to peel deep enough to get to the white part. Trim off the ends and cut into 1/4-inch-thick slices. Stacking a few slices at a time, cut the slices lengthwise into 1/4-inch-thick matchsticks.
Add the jicama to the boiling water and cook until crisp-tender when pierced with a paring knife, about 10 minutes. Drain and pat dry with towels.
Place the jicama, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a rimmed baking sheet. Toss to coat and spread the jicama into a single layer.
Bake until the fries are lightly browned and crisp around the edges, flipping them halfway through, about 30 minutes total.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days.