jicama fries

<em>Low-carb, gut-friendly baked jicama fries with turmeric and black pepper. Serve with guacamole for a delicious summer side. Paleo, vegan and keto-friendly.</em>

Baked Jicama Fries

jicama,

avocado oil

turmeric

garlic powder

onion powder

sea salt

black pepper

guacamole,

Place jicama slices into a large bowl, add oil, turmeric, garlic powder, onion powder, salt and pepper and toss to coat evenly.

Spread the fries onto a baking stone or a baking sheet lined with a silpat mat or parchment paper making sure the fries aren&#8217;t crowded. They need space or else they will start to steam and get soft rather than crispy.

Bake for 30 minutes, take them out of the oven and flip, then bake for another 20-30 minutes or until fries are a little brown and have reached the desired texture.

Remove from oven and serve with guacamole for dipping.

I have a jimaca that my neighbor brought over. I've never tried it before, but this baked recipe with guacamole looks great! Will try it tomorrow. Thanks for the recipe!

So good! Baked them 30 minutes at 450 instead, flipping halfway. Very crispy!

I followed the recipe to a T and within the first 30 minutes of cooking, half my fries were completely burnt. Something is definitely wrong with this recipe. Either the fries should not be cut thin or the oven temperature should be 100 degrees cooler. Regardless, it was a total flop for me, and I wasted my first jicama.

Same problem with time. Only needs about 25-30 minutes overall cook time. Fries burnt up in the ten minutes after the flip.otherwise tastes great

Total fail. FrieS burned within 30 minutes in the oven. Those that had not burned were chewy, not crispy.

Have you ever had jicama or Mexican yam? It is actually from the bean family. This delicious Baked Jicama Fries is a great way to enjoy this healthy low-calorie vegetable!

jicama

olive oil

paprika (preferably smoked paprika)

Cayenne pepper

salt

cashews soaked for 1 hour

water

lemon juice

parsley

dill

chives

Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.

Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with vegan ranch dip or guacamole.

For The Baked Jicama

Place all ingredients in a high-speed blender except parsley and dill. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley and dill. Keep refrigerated.

For The Ranch Dip

I love these fries and the dip is delicious.  I use raw jicama as a taco shell.  I use my mandolin for even slices.  Taste great and so much healthier too.

First time I made this and tasted jicama.  This was really so good. Thank you for this great recipe.

The jicama fries are delicious! They are full of flavor and don’t taste at all like the chalky vegetable I knew them to be.

I think I’ve only had jicama in salads, and I’m so glad we tried this recipe. These were delicious! Thank you for a yummy recipe. We will definitely be making these fries again.

I baked these for my son and I and we couldn’t stop eating them!  I got another jicama and are making my second batch!  What a great snack or healthy side dish.  So delicious!

Absolutely loved these! Everyone devoured it— especially my two year old! Thank you so much for sharing this awesome recipe!

VERY GOOD RECIPE!!
TASTED SO GOOD!!
THANK YOU FOR THE RECIPE!

These were really good. When I boiled them up I added a fair amount of salt to the water and the jicama retained some of the salt flavor inside. Also I boiled for 10 minutes and then just let them set on the stovetop another 5 before straining. I’ll be making them again!!

I made these and they were good. I just wonder if you can kind of marinade them so the spices soak in or make it more flavorful in the inside. Do you think that's possible? I did notice that when I boiled the sticks, that they don't soak in any water like potato would so that question might be a silly question. Thoughts?

This recipe is OUTSTANDING!!! Thank you for such a yummy recipe. I only discovered Jicama recently and came across your recipe. And have been making your recipe almost weekly in place of French fries.

I tried these day and they were out of this world delicious!

This was a good recipe. I appreciate the pre-cook wasn't done with a microwave. I baked them for 45 minutes, but think they could have gone a bit longer. Maybe I just needed to cut them thinner.

I'm so excited I can have "Fries" again!!! These Jicama fries are just as good!!! Thanks for the recipe

Delicious!  No other way to describe these fries.  Okay, addictive ... that's another applicable adjective.

I baked some jicama and it was good i will be adding this to my grocery list

These look delicious. Thank you for including the dipping sauce recipe too. I can't wait to make these for our July 4th gathering.

First time trying this recipe and made some for lunch...Wow! These are good! My husband likes them too! I change my seasonings a little with seasoned salt, garlic powder, italian seasonings, paparika &amp;  onion powder. Thank you so much for the recipe! :)

I subbed garlic parsley salt 1 teaspoon for garlic powder &amp; salt.  I nuked the jicama sticks for 2 minutes to preserve nutrients, drained (very little liquid lost) &amp; followed directions with a convection oven at 425 F on a foil covered baking sheet to minimize cleanup. Seemed over browned in 1/4 of the time but I turned &amp; removed after 5 min.
Tasted good but still a little crunch. Next time I'll use peanut oil to keep from burning but nuke for 3 minutes. I figure total time will still be half.
First time cooking jicama.
Thank you

Mine still came out a little crunchy. Maybe I have to cut them thinner. Good instructions!

I made this a few times. I love the flavor, but I failed at getting rid of the "raw" crunch in the middle. The last time I made it, I cooked it in the airfryer and it did the trick!!! It tasted awesome! I will making this more to replace potato french fries

I had no idea that jicama was being made into fries but I came upon your this recipe whole looking for lectin-free recipes. I had to improvise since I didn’t have paprika &amp; used Old Bay Seasoning and no cayenne. I also left them in the oven a bit longer for a little extra crispness &amp; they came out delicious, albeit a little on the spicy side. Thank you for sharing the recipe.

These turned out very well.  I tried a few different recipes that didn’t turn out well.  This is the first recipe I found that recommended boiling first.  Much better. I’ll make this again.

This was the first time I’ve made this recipe and it definitely won’t be the last.  Yum Yum

I love jicama and this is a great way to eat it! Don't wait, try it today!!

I LOVE THESE! One suggestion I would make on this page is to add the fiber count (6 grams) for those of us who follow a low carb way of eating.

HI!! This is the second time I’ve tried this recipe and the flavor is just spot on! I am however feeling like my fries still have too much of a raw crunchiness, and I even boiled them an additional 5 minutes (15 total). Any advice to get them soft? Or do they just not soften up like a potato fry would? Either way you have still introduced me to a new delishious veggie - thanks!!

Oh my goodness, Michelle! These look amazing. We love fries but don't eat potatoes all that often so these jicama fries look like the perfect solution and they do look super crispy and I also love the sauce ingredients. I can't wait to surprise my family with these. Thanks for your great recipes!

Really liked them i had already seasoned them befor looking up recipe so i did not boil them but they were still great put garlic powder,salt,onion powder  paprika, turmeric and cayenne red pepper.  Will bake again . Took picture but see nowhere to upload

These were fantastic! Far exceeded my expectations because I kept reading blogs saying it is not like potato based fries and not crispy. However, with the spice blend, it was had the perfect balance to mimic some of my favorite seasoned fries that I didn't even care and certainly satisfied my craving. I tried it half without boiling and half with boiling. Still waiting on the boiled version as the recipe directed, but the non-boiled version was delicious!. It had a nice crunch to it and baked a lot faster (around 10-15 min). So happy to have stumbled on this recipe ╰(*´▽`*)╯

I didn’t even use the dip and these were so tasty! Satisfied my craving for some fries, while not making me feel guilty about carbs.

These were so, so good!  I got lucky and found the jicama already cut in sticks at the store.  The dip didn't sound so appealing, but oh my, I LOVED it!  Thank you :)

These were amazing! I've been buying jicama to use fresh in tacos, and always have some left over. I didn't even realize it was that great for digestion, and I'll definitely be making these regularly.

They were delicious and my children all under the age of five loved them!

Oh my...this was delicious!!! Thanks again for your work coming up with recipes we can enjoy :)  Blessings to you!

These look so simple to make! I've always wanted to try Jicama but was always torn about the best way to be introduced to it! Thanks for the great recipe!

I have never had Jicama, but I am going to look out for it as these look divine!!! And definitely something my kids would eat.
I love the look of those spices on the chips. Yum.

I've never heard about Jicama before but it surely sounds healthy and delicious. It's just perfect for snacking and that dip is so healthy and flavorful. I don't think I will find Jicama where I live but I'll use seasoning and that dip for my next family movie night.

I never thought we can bake jicama and convert them into fries, I use them in salad that all, thanks for showing me another option.

Those jicama fries with the ranch dipping sauce looks heavenly! The best part is that they are baked. Good info on the jicama goodness. I have more reasons to start using them more now.

I really hadn't given much thought to prebiotics and I didn't realize that jicama was so good for us. I will have to pick one up next time I go to the store. I see them all the time without thinking about using them. Thank you for the information.

This looks like a fun way to try jicama. I have often seen it in the grocery store, but was never sure what to do with it. I love fries of any kind.

I had no idea that jicama was so good for us.  I've used it in a slaw before, but never thought to use it for baked fries!  I can definitely see this substituting for my regular potato fries!

https://www.youtube.com/watch?v=paRGLkjwMQc

Baked Jicama Fries Have you eaten Jicama? They are extremely low in calories and very good for digestion! Get the recipe here: https://healthiersteps.com/recipe/baked-jicama-fries/ Twitter: http://twitter.com/healthiersteps Facebook: http://facebook.com/healthiersteps Pinterest: http://pinterest.com/healthiersteps Instagram: http://instagram.com/healthiersteps

These Golden Baked Jicama Fries are cooked in the oven and are a perfect low-carb side dish for weeknight dinners. To make them, you'll prepare the fries by first boiling them in water, seasoning, and then baking them in the oven.

Golden Baked Jicama Fries

salt (divided)

jicama (whole

avocado oil or olive oil

paprika

parsley (finely chopped)

Prepare: Preheat oven to 400 degrees F and line baking sheet with parchment paper. If using a whole jicama, using a vegetable peeler, peel skin from jicama. Slice peeled jicama into fries. (You can skip this step if using pre-peeled and pre-sliced jicama.)

Boil Jicama: To a medium-sized pot over high heat, add water and ½ teaspoon salt and bring to a boil. Add sliced jicama, cover pot, and boil for 15 minutes. Remove pot from heat and then drain water.

Season Boiled Jicama: Transfer jicama to a large mixing bowl, drizzle with oil and add remaining 1 teaspoon salt and the spices. Toss using a spoon or tongs until jicama is fully coated in oil and spices.

Bake: Transfer seasoned jicama onto the prepared baking sheet in a single layer. Bake for 40 minutes, flipping over each fry after about 20 minutes.

Serve: Remove from oven and allow to cool slightly before garnishing with chopped fresh parsley.

Never had Jicama fries before, they are really good. Have a question are they supposed to have a crunch or do I need to boil longer or in oven longer

I love the garlic + paprika flavor on them, they came out faaar too easy to eat.

I made these to pair with a taco salad and the family devoured them.

One of my favorite ways to eat jicama is turning it into fries like this. Baked mine and they came out perfect!

These are fabulous! I loved that they got nice and crispy in the air fryer. I cut them all the same thickness so that they crisped up nicely!

This was my first time using jicama. They were a hit with the whole family. I was able to find the pre sliced ones.

In all the years I have eaten jicama fries raw and enjoyed them, I never thought of frying them. But I did the other day, looked for a recipe, found yours, and the rest is jicama history! Second time around when I made these, I added tumeric to the boiling water to give them an amazing neon yellow color and a curry-ish flavor. I then subbed out melted bacon fat for the avocado oil, reduced the salt to account for the salty bacon fat, and subbed out smoked paprika for the regular paprika. I have identical baking pans so I can  
broil my fries (under watchful eye) about five minutes after the total baking time, put the "twin" baking pan on top, flip it over so the pale side of the fries are exposed, and broil them on the other side. I cater to folks on keto, AIP (wasabi instead of paprika) and others on specific eating regimens. I served the jicama fries last week and every single client wrote me with compliments. I know I've tweaked a lot, but the basic idea and recipe remains yours. This, to me, is the real fun of being able to share with the community--to get new ideas and refinements.  Thank you for what you do, Sarah

Just made the Jicama fries and it has potential to be really tasty.  Either cut them much thinner, shoestring-ish and bake a bit longer.  The seasoning needs a bit of zing, probably will add cayenne pepper to the spice blend.  Looking forward to trying this again.  Definitely a keeper.

Ok I HATE jicama, and this was delicious. The only thing I followed outside the recipe wasYour comment to somebody else telling them to boil a little longer if they didn’t like the crunch. I boiled for 12 minutes but that was definitely a little too long. Other than my mishap the flavor and everything else was amazing. I loved having these fries with my goat cheese and caramelized onion burger.

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Top 3 jicama fries recipes from across the web

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