PREP TIME: 5 minutes
COOK TIME: 40 minutes
I was introduced to jicama during a special trip to Las Vegas, where Kevin proposed to me! After my nerves had calmed down a touch, we went out for a laid-back vegan dinner; I was vegan at the time, and I ordered jicama fries, a smoothie, and tempeh. Those fries were delicious! Ever since, when I make a batch of these fries, I’m reminded of those precious hours following our engagement and how wonderful it felt to be marrying my best friend.
I know, these are a bit heavier on the carbs and lighter on the fat than you may be used to, but when you look at the net carbohydrates and consider how great a replacement they are for potato fries, they’re worth it! Serve with mayonnaise or sugar-free ketchup if you’re into that sort of thing. My favorite sugar-free ketchup is from Primal Kitchen, a company that understands how important food quality is.
If you don’t want to use mayonnaise or ketchup for serving, Creamy Italian Dressing (here), Green Speckled Dressing (here), and Honey Mustard Dressing & Marinade (here) are other great options.
1 medium jicama (about 1 lb/455 g), peeled and cut into fry-like pieces
2 tablespoons avocado oil
½ teaspoon paprika
Pinch of finely ground sea salt
1 teaspoon finely chopped fresh parsley
½ cup (105 g) mayonnaise or sugar-free ketchup, for serving (optional)
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the jicama pieces on the baking sheet and toss with the oil and paprika. Bake for 40 minutes, flipping the fries over halfway through baking.
- Remove from the oven, sprinkle the fries with the salt and parsley, and enjoy immediately. Serve with the mayonnaise on the side for dipping, if desired.
make it AIP:
Omit the paprika and serve with your favorite dressing instead of mayonnaise.
make it NIGHTSHADE-FREE:
Omit the paprika.
Per serving, fries only:
calories: 96 | calories from fat: 33 | total fat: 3.7 g | saturated fat: 0.4 g | cholesterol: 0 mg
sodium: 65 mg | carbs: 14.7 g | dietary fiber: 8.2 g | net carbs: 6.5 g | sugars: 3 g | protein: 1.2 g
FAT : 34%
CARBS : 61%
PROTEIN : 5%