Jicama fries are healthy and delicious. They make a great low carb alternative to starchy potato fries.
What do jicama fries taste like?
Raw jicama has a mild flavor. It looks like a potato, but it’s crispy, and I would say the taste resembles an apple, but milder. When cooked, jicama fries are very mild, so they pretty much take on the flavor of the seasonings you use when you bake them.
How do I make jicama fries?
In this recipe, I start by microwaving the jicama strips to soften them. Then I add oil and seasonings and bake in a hot oven until tender-crisp.
Microwaving the fries prior to baking them is optional. But keep in mind that if you don’t microwave them first, jicama 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 in getting them crispy, as it is to make them tender on the inside. Jicama fries 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 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 carb, because it is very high in fiber. As you can see, a serving of this recipe has 20g carbs, but 11g of those are fiber. So not only is it low in net carbs, but the high fiber content means that those carbs should be absorbed more slowly.
For even lower carb fried, try these delicious baked zucchini fries.
What do you eat jicama with?
Jicama fries are very versatile. Think of them as fries, and serve them with whatever dish you would serve fries with. A few examples: they are great with low carb fried fish, with perfectly cooked steaks, and with baked chicken tenders.
Can you keep leftovers?
Yes. Keep them for 3-4 days in a sealed container in the fridge. You can reheat them in the microwave on 50% power.
- 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.