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    Home » Vegetable Recipes » Baked Jicama Fries

    Baked Jicama Fries

    Last updated: Aug 21, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    These flavorful jicama fries make a great alternative to French fries, and preparing them is effortless!

    Simply microwave them briefly, then bake them in a hot oven. They will satisfy the need for a salty, savory snack.

    Jicama fries wrapped in paper and served on a white plate with a checkered napkin.

    If you love French fries but would like to try a good alternative, these delicious fries are a perfect choice. While not exactly the same as the original, they are very tasty and will satisfy that need for a salty, savory snack.

    When I started making this recipe, back in 2014, I had to peel and slice the jicama. It's not at all difficult to do, but I'm still grateful that my life now is easier than ever - I buy pre-sliced jicama strips at Whole Foods. So all I need to do is briefly microwave them, then toss them in some olive oil and spices and bake!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Recommended main dishes
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make jicama fries. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Raw jicama: You can buy it whole and prep it by yourself, or buy it already cut into strips.

    Olive oil: I love cooking with this delicious oil. But if you worry about its relatively low 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, or the fries could turn out too salty.

    Spices: Garlic powder and smoked paprika. Make sure the spices you use are fresh - a stale spice can easily ruin a dish.

    Instructions

    So how do you 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:

    You 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.

    Next, you microwave the strips to make them somewhat tender, then dry them with paper towels.

    Toss them with olive oil and spices, then bake for about 40 minutes in a 400°F oven.

    A photo collage showing the steps for oven-baking jicama fries.

    Expert tip

    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.

    Frequently asked questions

    What is jicama? Does it taste like potatoes?

    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 and not as sweet.

    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.

    Can you use jicama instead of potatoes?

    Yes, absolutely. It's a good substitute. But you should be aware that in terms of flavor and texture, it won't be exactly the same. These fries are very flavorful, but they lack the delightful starchy crispiness that only potatoes can offer.

    Can 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 crunchy 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.

    Variations and substitutions

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Use melted butter instead of olive oil. It's so delicious!
    • You can vary your spices. Ones that work well in this recipe include onion powder and just a sprinkle of cumin.
    • Make them spicy by adding a pinch of cayenne pepper to the seasoning.

    Recommended main dishes

    Jicama fries 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:

    • Keto fried fish
    • Perfectly cooked steaks
    • Baked chicken tenders

    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 tasty option is to dip them in guacamole.

    Storing leftovers

    You can keep the leftovers 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.

    Jicama fries wrapped in paper and served on a plate.

    Related recipes

    • Keto Zucchini Fries
    • Avocado Fries
    • Carrot Chips
    • Eggplant Chips

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Jicama Fries
    4.99 from 967 votes
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    Baked Jicama Fries with Olive Oil and Paprika

    Jicama fries are so delicious. They make a great low-carb alternative to starchy potato French fries.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: American
    Servings: 2 servings
    Calories: 165kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 (1 lb.) raw jicama
    • 2 tablespoons olive oil
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon smoked paprika

    INSTRUCTIONS

    • Preheat your oven to 400 degrees F. Lightly grease a ceramic rimmed baking dish (such as a 9 X 13 -inch baking dish).
    • Peel the jicama and cut it into ¼-inch-thick fries. Or use pre-sliced jicama strips (available at Whole Foods and in many supermarkets).
    • Place the jicama strips in a microwave-safe bowl. Add ¼ cup water. Cover and microwave for 8 minutes, stopping once to gently stir. If I use a large jicama I sometimes microwave it for up to 10 minutes total, as shown in the video. But 8 minutes is usually enough.
    • Using oven mittens, remove the bowl from the microwave. Be careful when removing the cover - hot steam will escape. Remove the jicama strips to paper towels to dry. 
    • In a large bowl, toss the partially-cooked jicama fries with the olive oil and the spices. Arrange them in a single layer in the prepared baking dish.
    • Bake until browned and tender-crisp, about 40 minutes. 

    WATCH THE VIDEO:

    NOTES

    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.
    Other spices that work well in this recipe include onion powder, cumin (just a pinch), and cayenne pepper if you'd like to make them spicy.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 165kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 285mg | Fiber: 6g | Sugar: 2g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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