Jicama fries are healthy and delicious. They make a great keto alternative to starchy French fries and they are VERY easy to make!
What is jicama? What does it taste like?
Jicama is also called “Mexican yam” or “Mexican turnip.” It’s a root vegetable that’s usually eaten raw with a sprinkle of lime juice.
The raw vegetable has a mild flavor. It looks like a potato, but it’s crispy, and I would say the taste resembles an apple or an unripe pear, but milder.
When cooked it becomes creamier, but it’s still very mild in flavor, so it pretty much takes on the flavor of the seasonings you use.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe (exact measurements are included in the recipe card below):
- Raw jicama: You can buy it whole and prep it by yourself, or buy it already cut into the shape of fries.
- Olive oil: If you worry about its smoke point, you can use avocado oil instead.
- Kosher salt and black pepper: If using fine salt, you may want to reduce the amount you use.
- Spices: Garlic powder and smoked paprika.
How to make jicama fries
In this recipe, I start by microwaving the jicama strips to soften them. Then I add olive oil and spices and bake them in a hot oven until tender-crisp. The detailed instructions are listed in the recipe card below. Here are the basic steps:
- Start by peeling the jicama and cutting it into strips. As mentioned above, these days you can also find it in many stores already cut into strips.
- Microwave the strips to make them somewhat tender, then dry them with paper towels.
- Toss them with the olive oil and the spices.
- Bake on a wire rack, 45 minutes at 400°F.
Microwaving the fries prior to baking them is optional. But keep in mind that if you don’t microwave them first, the fries retain some of their crunch even when baked for a long time. I tried both versions, and we all liked the microwaved version better.
How do you make jicama fries crispy?
The challenge is not so much to get them crispy, as it is to make them tender on the inside. They tend to remain crispy on the inside even after you cook them for a long time.
The method described here, of microwaving them first, then baking, is the best way I have found to get them relatively tender on the inside, and crispy on the outside.
Is jicama a low-carb vegetable?
Yes. More accurately, it is low in net carbs, because it is high in fiber. As you can see below in the nutrition info, a serving of this recipe contains 20 grams of carbs, but 11 grams of those are fiber.
For even lower carb keto fries, try these delicious baked zucchini fries.
What to serve with jicama fries?
They are very versatile! Just think of them as regular fries, and serve them with whatever dish you would serve with those. A few examples from my own repertoire:
As for a dipping sauce, although it’s not strictly needed, you could try unsweetened ketchup. Or do as my Dutch dad does and dip them in mayonnaise. 😮And yet another option is to dip them in guacamole.
Can you keep the leftovers?
Yes. You can keep leftover jicama fries for 3-4 days in a sealed container in the fridge. You can reheat them in the microwave, covered, on 50% power. Or better yet, re-crisp them in a low oven.
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- 1 (1 lb.) raw jicama
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Preheat oven to 400 degrees F. Line a cookie sheet with foil and fit it with a wire rack.
- Peel the jicama and cut into 1/4-inch-thick fries.
- Place the jicama strips in a microwave-safe bowl. Add 2 tablespoons of water. Cover, and microwave for 15 minutes, stopping once to gently stir. Remove to paper towels to dry.
- In a large bowl, toss the jicama fries with the olive oil and the spices. Arrange on the wire rack. Bake until browned and tender-crisp, about 45 minutes.