Jicama Fries are a low carb recipe that will impress your family and friends! They are the are made with an edible root, olive oil, herbs and make the perfect snack that’s keto friendly too!
What is Jicama?
Jicama is an edible root, often referred to as a ‘Mexican turnip.’ With a tough skin and a crispy, crunchy white firm flesh, jicama is often substituted for water chestnuts because it stays crunchy in soups. I always describe the taste and texture as a potato mixed with an apple. It has great crunch and is perfect eaten raw as part of a veggie dip!
Because of its mildly sweet flavor, jicama can be used in dozens of ways. Try topping a tossed salad with shredded jicama for a sweet burst of flavor!
How to Cut Jicama
Cutting jicama is easy once you remove the outer peel with a vegetable peeler. Since jicama is round like a turnip, it can be cut all sorts of ways. Most commonly, jicama is cut into slices for dipping. For these roasted jicama fries, however, cut it into slices and then the slices into strips so they resemble french fries.
How to Make Jicama Fries
These jicama fries are delicious but the do not have the same texture as a french fry, they will stay somewhat tender crisp. They do have a slightly sweet flavor, they are yummy and a great low carb option!
- Boil: Peel jicama and cut into ‘fries’ and boil them.
- Mix: Drain and place in a bowl with the remaining ingredients and toss well.
- Bake: Bake until golden brown flipping them half way through to evenly cook.
Serve Alongside These Favorite Meals
Cook Time 50 minutes
Total Time 1 hour
This low carb root vegetable is a great keto side dish tossed in a little olive oil and herbs!
- 2 large jicama
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- Preheat oven to 425°F.
Peel jicama and cut into ‘fries’. Boil 10-12 minutes.
Drain and dab dry. Toss with remaining ingredients.
Place on a parchment lined pan and bake 20 minutes.
Flip and bake an additional 20 minutes or until golden
- Serve warm with ranch or aioli.
Nutrition information based on 1lb of jicama.
Calories: 108, Fat: 7g, Saturated Fat: 1g, Sodium: 300mg, Potassium: 170mg, Carbohydrates: 11g, Fiber: 6g, Sugar: 2g, Protein: 1g, Vitamin A: 2%, Vitamin C: 27.8%, Calcium: 1.4%, Iron: 3.8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)