Simple, vegan and so easy to make, these oven baked jicama fries are a delicious and low carb alternative to french fries! They’re perfect dipped in ketchup, guacamole, or my spicy tahini dressing.
I love french fries as much as the next person, but sometimes you just want something lighter! These jicama fries are a delicious low carb, high fiber and keto alternative to french fries. Plus, they’re really easy to make and you can seasoning them with just about anything.
If you’re not familiar with jicama, it’s a root vegetable that is often served raw, with a crisp and generally mild flavor. It’s not super sweet, but when raw, it has a texture similar to a water chestnut or very crisp pear.
Most grocery stores carry jicama, but it’s a strange looking and often forgotten vegetable. You can eat jicama raw with dips like hummus or guacamole, but it’s also delicious when baked like fries!
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Peel and chop the jicama into fry/wedge shapes, about ¼ inch thick. Add the chopped jicama to a bowl and add about ½ cup water.
Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway.
Once done, carefully remove from the microwave, the bowl will be really hot! Drain off any excess water and pat the jicama dry.
Toss with the olive oil and seasonings. Feel free to add any other seasonings of your choice.
Transfer to a baking tray lined with parchment paper and spread into one even sheet.
Bake for 20 minutes, flip/stir around and bake an additional 20-25 minutes or until the edges are crispy and the center is cooked through. The goal is to get them nice and soft on the inside, which is why microwaving first is crucial.
Serve with ketchup, guacamole, or my spicy tahini dressing.
Note: I don’t recommend making these jicama fries ahead of time as they don’t keep well in the fridge. They are best served fresh!
Do they taste like potato fries?
Yes and no. While jicama fries are a great alternative to regular potato fries, there are some definite differences between the two.
Jicama has a very mild flavor, so they taste like whatever you season them with or dip them into! The main difference is going to be with the texture, but I’ve finally perfected a method that brings the texture of these jicama fries fairly close to potato fries. They won’t get crispy like potato fries since they don’t have a similar texture to begin with, the final texture won’t be the same.
The key is to microwave or par-boil the jicama before baking. This will really soften the inside and then the outside will get crispy in the oven. If you just bake them without cooking them first, the inside will remain really crunchy.
If you’re craving fries but want something a bit lighter, and low carb, jicama fries are definitely for you! But if you’re really craving some potatoes, try my roasted fingerling potatoes.
Frequently Asked Questions
Do they keep? Once prepared, these jicama fries are definitely best served fresh. They won’t be crispy once they cool and get reheated, but if you do have leftovers, you can store them in the fridge for 2-3 days and then reheat in the oven to try to get the crisp back!
Is jicama keto friendly? Yes, jicama is allowed on a keto diet if you follow a strict keto diet. It’s a low carb root vegetable that can even be eaten raw like carrots, but I much prefer it baked like fries!
Do I need to peel it? Yes! You definitely want to peel the jicama, keeping the skin on for these fries would not be an enjoyable eating experience.
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Jicama Fries
Ingredients
- 1 jicama (about 2 pounds)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and chop the jicama into fry/wedge shapes, about ¼ inch thick.
- Add the chopped jicama to a bowl and add about ½ cup water.
- Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway. You can also boil them in water for 10-15 minutes if you prefer or don't have microwave.
- Once done, carefully remove from the microwave, the bowl will be really hot!
- Drain off any excess water and pat the jicama dry.
- Toss with the olive oil and seasonings. Feel free to add any other seasonings of your choice, I really love rosemary!
- Transfer to a baking tray lined with parchment paper and spread into one even sheet.
- Bake for 25 minutes, flip/stir around and bake an additional 20-30 minutes or until the edges are crispy and the center is cooked through. The goal is to get them nice and soft on the inside, which is why microwaving first is crucial.
- Serve with ketchup, guacamole, or my spicy tahini dressing.
Alison
Mind blown! Never seen jicama used in a recipe, etc. where it was cooked in any way! Will need to try this.
Claire Cary
Let me know how it turns out!!