The first time I ever tried jicama was on one of the most memorable days of my life. It was in Las Vegas, just hours after my now-husband, Kevin, proposed! Once my nerves settled, we found a cozy vegan spot for dinner. I ordered a smoothie, some tempeh, and a side of jicama fries. They were absolutely delicious! Now, every time I bake a batch of these crispy, savory fries, I’m transported back to those precious hours, filled with the joy of knowing I was going to marry my best friend.
While jicama is a root vegetable, it’s a fantastic low-carb alternative to traditional potato fries. These are perfect for when you’re craving that classic comfort food without the carb load. They pair wonderfully with a quality sugar-free ketchup (I love the one from Primal Kitchen) or a creamy mayonnaise. For other delicious dipping options, try my Creamy Italian Dressing, Green Speckled Dressing, or Honey Mustard Dressing!
Ingredients
• 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)
Instructions
1. Preheat the oven to 400°F / 205°C. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. Place the jicama pieces on the prepared baking sheet. Drizzle with the avocado oil and sprinkle with paprika, then toss until the fries are evenly coated.
3. Arrange the fries in a single layer, making sure they aren’t overcrowded. Bake for 40 minutes, flipping them over at the 20-minute mark to ensure even cooking.
4. Remove the fries from the oven, immediately sprinkle with sea salt and fresh parsley, and serve hot with your favorite dipping sauce.
Nutritional Information
• Per serving (fries only)
• Calories: 96
• Net Carbs: 6.5 g
• Total Fat: 3.7 g
• Protein: 1.2 g
• Dietary Fiber: 8.2 g
• Sodium: 65 mg
• Saturated Fat: 0.4 g
Pro Tips
• For the crispiest results, ensure the jicama fries are in a single, even layer on the baking sheet. Do not overcrowd the pan; use two sheets if necessary.
• Jicama’s skin is tough and fibrous. The easiest way to peel it is with a sharp paring knife rather than a standard vegetable peeler.
• To make this recipe AIP or nightshade-free, simply omit the paprika. You can substitute it with garlic powder, onion powder, or dried oregano for a different flavor profile.
• Don’t skip the flip! Turning the fries over halfway through the cooking time is the key to getting them golden brown and crispy on all sides.
FAQ
Q: How do you get jicama fries crispy
A: For the crispiest results, bake the jicama fries in a single, even layer on the baking sheet, ensuring they are not overcrowded. Flipping them halfway through the cooking time is also essential for getting them golden brown and crispy on all sides.
Q: What is the best way to peel a jicama
A: Jicama skin is tough and fibrous, so it is best to peel it with a sharp paring knife rather than a standard vegetable peeler for the easiest and most effective removal.
Q: Can I make this jicama fries recipe nightshade-free
A: Yes, to make this recipe nightshade-free or AIP-compliant, simply omit the paprika. You can substitute it with other seasonings like garlic powder, onion powder, or dried oregano for a different flavor profile.
Q: What do you serve with jicama fries
A: These fries pair wonderfully with a quality sugar-free ketchup or a creamy mayonnaise. They are also delicious with dips like Creamy Italian Dressing, Green Speckled Dressing, or Honey Mustard Dressing.
