Crispy Baked Jicama Fries

published Jan 4, 2022
Jicama Fries Recipe

This crisp-but-tender snack is a satisfying alternative to potato french fries.


Prep5 minutes

Cook40 minutes

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These jicama fries are impossibly crispy.
Credit: Kelli Foster

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.

Credit: Kelli Foster

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


  • 1

    medium jicama (about 1 pound)

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon


  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    onion powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.