Low Carb Crispy Jicama French Fries

Golden, crispy jicama fries spread across a dark baking sheet Save to Pinterest
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Introduction

Fries were the hardest thing to give up. Most of the snacks I stopped eating I have not thought about since; that one I kept missing.

Jicama is a root vegetable — crisp and faintly sweet raw, closer to a water chestnut than to anything in the potato family — and it behaves nothing like a potato in the oven. Boiled first, then roasted at 425°F, it comes out firm with browned edges rather than fluffy in the middle. Worth knowing before you start: these are good, and they are not a potato fry.

They are lower in carbs and higher in fiber than potato fries, which is the reason they are here at all.

Crispy Jicama French Fries

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Yield
1 serving
Course
Appetizer, Side Dish

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Ingredients

All Ingredients

Nutrition Facts

1 serving per recipe
Trans Fat 0g 0% 0g 0%
Cholesterol 0mg 0% 0mg 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat your oven to 425 degrees Fahrenheit.

    This high temperature will help the fries crisp.

  2. Peel and cut the jicama.

    Using a sharp vegetable peeler, remove the skin of the jicama. Then, cut the jicama into the shape of French fries. Try to cut them as evenly as possible to ensure even cooking.

  3. Boil the cut jicama.

    This step helps soften the jicama before baking. Boil the jicama fries for 15 minutes, then drain and place them in a large bowl.

  5. Coat the fries.

    Coat the fries with olive oil and then season with salt, pepper, cayenne pepper, and paprika. The olive oil will help them to crisp up in the oven.

  6. Arrange jicama fries on a baking sheet.

    Line a large baking sheet with aluminum foil. Arrange the jicama fries in a single layer, making sure they do not overlap or crowd the pan.

  7. Bake at 425 degrees Fahrenheit for 30 minutes.

    Place the seasoned fries in the oven. Turn the fries halfway through to ensure they become crispy on both sides! After baking, your crispy fries are ready to be enjoyed. You can pair them with your favorite dipping sauce or enjoy them as is for a low-carb snack.

Notes

Prepping Jicama: Tools You Need

  • A baking sheet with room to spread them out. Crowd the fries and they will not crisp.
  • These are written for the oven. There is no air-fryer timing on this page — the 30 minutes at 425°F is for a baking sheet.

Keto Flavor Burst: Seasoning Your Jicama French Fries

Jicama is mild and slightly sweet on its own, so the seasoning is doing most of the work.

The blend above is 1 tablespoon of salt with 2 teaspoons each of black pepper, cayenne and paprika, over one medium jicama. That is a lot of cayenne. If you want these mild, put in half and add more after they come out of the oven — the salt is carrying the flavour and the paprika is there for colour as much as anything else.

Italian seasoning, garlic powder, onion powder and turmeric all work in place of some of it. Toss the fries so every one gets coated rather than piling the spice on a few of them.

Other Notes

  • The Nutrition Facts panel covers the whole batch. It is calculated for a single serving — one whole jicama, all four tablespoons of oil and all of the seasoning — so the figures are for everything that comes off the baking sheet, not for a portion of it. Divide them if you are splitting the tray.
  • Choosing Your Jicama: A medium jicama is usually the right size for one batch. Look for a jicama that’s firm with smooth skin. Avoid those with wet spots or bruising.
  • Boiling Time: Boiling the jicama fries before baking is important. Make sure not to skip this step as it softens the jicama so the edges can crisp in the oven.
  • Seasoning Balance: 2 teaspoons of cayenne over one jicama is a properly spicy amount. Halve it for a mild batch and add more at the table; going the other way once they are baked is harder.
  • Coating the Fries: Coat the fries lightly with olive oil and season them evenly. This helps the exterior crisp. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
  • Spacing on the Baking Sheet: One thing I can’t stress enough is not to crowd your baking sheet. Give the fries plenty of space to bake and brown. Overcrowding results in soggy fries. And we don’t want that, right?
  • Flipping the Fries: Halfway through baking, you’ll need to flip the fries to ensure they crisp up evenly. Yes, it’s a bit tedious, but it’s worth the effort.
  • Taste and Adjust: Try one as soon as they are out. Salt lands differently on a hot fry than it did on a raw one, and this is the moment to fix it.

Serving Suggestions: Pairing Your Jicama Fries for Keto Meals

  • Jicama fries are tasty on their own, but they also pair well with a keto chicken slider, a nicely prepared steak, or a hearty salad.
  • Consider a keto-friendly sauce like a homemade garlic aioli or a spicy mustard for dipping.
  • Also, jicama goes really well with acidic fruits and juices. You can squeeze some fresh lime over the top of the fries for extra flavor.

Frequently Asked Questions

What is jicama?

Jicama is a root vegetable also known as a Mexican turnip. It has crisp, juicy flesh and a mildly sweet flavor that is often compared to an apple, potato, or water chestnut. It can be eaten raw or cooked.

For this recipe, choose a firm jicama with smooth, unblemished skin.

Does jicama get soft when cooked?

Boiling helps soften jicama, but it retains more bite than a potato. After a 15-minute boil and a turn in the oven, the inside should be tender-crisp and the edges should be browned. Cutting the fries evenly helps them cook at the same rate.

What can you do to make jicama last longer?

Store whole, unpeeled jicama in a cool, dry place. Once it is cut, refrigerate it promptly in an airtight container and use it within several days.

What is the best way to store jicama fries?

Store leftover jicama fries in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven or air fryer to restore some of their crispness; they will soften during storage.

Does jicama taste like potatoes?

Jicama has a mildly sweet flavor and crisp texture. It is often compared to a cross between a potato, apple, and water chestnut, but it does not have the fluffy texture of a cooked potato.

Can I prep jicama ahead of time?

Yes. Peel and cut the jicama, then refrigerate it in an airtight container and use it within several days. Jicama does not brown as quickly as an apple or avocado, so it works well for advance prep.

Is jicama healthier than potatoes?

It depends on what you are looking for. Jicama is lower in carbohydrates and calories and provides fiber, while potatoes provide a different mix of nutrients. Choose the one that best fits your meal and dietary goals.

What are some of the health benefits of jicama?

Jicama provides fiber and vitamin C. It also contains inulin, a prebiotic fiber that supports normal digestion. Because it is mostly water and naturally low in calories, it can add crunch and volume to a meal without adding many calories.

How do you keep jicama fries from drying out?

Coat the fries lightly with oil and avoid overbaking them. Store leftovers in an airtight container in the refrigerator for 3-4 days, then reheat them in the oven or air fryer rather than the microwave.

Wrap-Up

Eat them straight off the tray while the edges are still crisp — they soften as they sit. Taste one first and add more salt if it wants it.

If you make them, tell us in the comments how you got on with the cayenne. And if you photograph them, share it on Instagram with the hashtag #buttertogetherkitchen and we will feature it.

Updated — September 24, 2026: We spelled out how much cayenne is in these and how to make them milder, removed an air-fryer suggestion we have no timing for, and explained that the nutrition panel covers the whole batch.