Low Carb Crispy Jicama French Fries
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Introduction
As soon as I started my keto diet, I had to say goodbye to many of my favorite snacks. But the hardest to let go of was certainly French fries!
I was determined to find satisfying alternatives, and that’s when I discovered jicama—an intriguing root vegetable that is sweet, juicy, and nutty.
With a little kitchen magic, I turned this hidden gem into a low-carb alternative to French fries.
These crispy jicama fries are lower in carbs and higher in fiber than potato fries, making them a useful option for a keto meal plan. Trust me, once you try them, they may become your go-to snack when those inevitable French fry cravings hit.
Now, let’s dive in and make jicama fries!
Ingredients
All Ingredients
Nutrition Facts
1 servings per recipe| Per Serving 770 | Per Recipe 770 | |||
| 5 ½ servings of jicama (1 x) @ 46 each | 252.75 | 252.75 | ||
| 2 servings of pepper, black (2 tsp) @ 6 each | 12 | 12 | ||
| 2 servings of pepper, cayenne (2 tsp) @ 6 each | 12 | 12 | ||
| 2 servings of paprika (2 tsp) @ 6 each | 12 | 12 | ||
| 4 servings of olive oil (4 tbsp) @ 120 each | 480 | 480 | ||
| 58g | 74% | 58g | 74% | |
| 5 ½ servings of jicama (1 x) @ 0.1 g each | 0.55 g | 0.55 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 0.3 g each | 0.6 g | 0.6 g | ||
| 2 servings of paprika (2 tsp) @ 0.3 g each | 0.6 g | 0.6 g | ||
| 4 servings of olive oil (4 tbsp) @ 14 g each | 56 g | 56 g | ||
| 8g | 41% | 8g | 41% | |
| 2 servings of pepper, cayenne (2 tsp) @ 0.1 g each | 0.2 g | 0.2 g | ||
| 4 servings of olive oil (4 tbsp) @ 2 g each | 8 g | 8 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| Cholesterol | 0mg | 0% | 0mg | 0% |
| 7110mg | 309% | 7110mg | 309% | |
| 5 ½ servings of jicama (1 x) @ 5 mg each | 27.47 mg | 27.47 mg | ||
| 12 servings of salt (1 tbsp) @ 590 mg each | 7080.02 mg | 7080.02 mg | ||
| 2 servings of pepper, cayenne (2 tsp) @ 1 mg each | 2 mg | 2 mg | ||
| 2 servings of paprika (2 tsp) @ 2 mg each | 4 mg | 4 mg | ||
| 68g | 25% | 68g | 25% | |
| 5 ½ servings of jicama (1 x) @ 11 g each | 60.44 g | 60.44 g | ||
| 2 servings of pepper, black (2 tsp) @ 1.5 g each | 3 g | 3 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 1 g each | 2 g | 2 g | ||
| 2 servings of paprika (2 tsp) @ 1.2 g each | 2.4 g | 2.4 g | ||
| 36g | 129% | 36g | 129% | |
| 5 ½ servings of jicama (1 x) @ 5.9 g each | 32.42 g | 32.42 g | ||
| 2 servings of pepper, black (2 tsp) @ 0.6 g each | 1.2 g | 1.2 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 0.5 g each | 1 g | 1 g | ||
| 2 servings of paprika (2 tsp) @ 0.8 g each | 1.6 g | 1.6 g | ||
| 13g | 13g | |||
| 5 ½ servings of jicama (1 x) @ 2.2 g each | 12.09 g | 12.09 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 0.2 g each | 0.4 g | 0.4 g | ||
| 2 servings of paprika (2 tsp) @ 0.2 g each | 0.4 g | 0.4 g | ||
| Sugar Alcohols | 0g | 0% | 0g | 0% |
| 32g | 32g | |||
| 5 ½ servings of jicama (1 x) @ 5.1 g each | 28.02 g | 28.02 g | ||
| 2 servings of pepper, black (2 tsp) @ 0.9 g each | 1.8 g | 1.8 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 0.5 g each | 1 g | 1 g | ||
| 2 servings of paprika (2 tsp) @ 0.4 g each | 0.8 g | 0.8 g | ||
| 6g | 13% | 6g | 13% | |
| 5 ½ servings of jicama (1 x) @ 0.9 g each | 4.95 g | 4.95 g | ||
| 2 servings of pepper, black (2 tsp) @ 0.2 g each | 0.4 g | 0.4 g | ||
| 2 servings of pepper, cayenne (2 tsp) @ 0.2 g each | 0.4 g | 0.4 g | ||
| 2 servings of paprika (2 tsp) @ 0.3 g each | 0.6 g | 0.6 g | ||
Directions
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Preheat your oven to 425 degrees Fahrenheit.
This high temperature will help the fries crisp.
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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.
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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.
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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.
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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.
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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.
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Notes
Prepping Jicama: Tools You Need
Creating low-carb jicama French fries is easy with the right tools. Here are the essentials:
- Sharp knife: A sharp knife is a must to cut our jicama into even, fry-shaped pieces precisely. Remember, uniform cuts lead to even cooking, so make sure your knife is up to the task.
- Vegetable peeler: A sturdy vegetable peeler is what you’ll need to peel the jicama easily. This tool will help remove the tough outer skin of the jicama without wasting too much of the precious flesh inside.
- Large bowl: A large bowl comes in handy when it’s time to toss the jicama fries in oil and seasonings without making a mess.
- Oven: This recipe uses the oven method. If you use an air fryer, follow the manufacturer’s guidance because cooking times vary.
- Baking sheet and aluminum foil: If you will use an oven, a large baking sheet provides enough space for the fries to spread and bake evenly. Remember, no overlapping if you want the crispiest results!
Keto Flavor Burst: Seasoning Your Jicama French Fries
While jicama itself has a mild, slightly sweet taste, when we add our blend of spices, these fries shine.
My go-to mix for the jicama fries includes salt, black pepper, cayenne pepper, and paprika. These simple spices create a symphony of taste, turning the humble crispy baked jicama fries into a crave-worthy snack.
Feel free to experiment with other seasonings as well. Some keto-friendly options I’ve enjoyed include Italian seasoning, garlic powder, onion powder, or even turmeric.
Keep the seasoning mixture balanced. Season every fry evenly so the flavor is bold without becoming overpowering.
Other Notes
Alright, now that we’ve walked through the basic steps and ingredients for making our keto-friendly jicama French fries, let’s get into the nitty-gritty. Here are some recipe notes that I’ve found super helpful when making these delicious baked jicama fries:
- 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: I love the blend of salt, black pepper, cayenne pepper, and paprika. It brings a balanced heat that doesn’t overpower the fries. Keep the seasoning balanced so it does not overpower the jicama.
- 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: Give them a taste once the fries are out of the oven. Need a little more salt? Go for it. Remember, this is your delicious creation.
These personal touches and tips can take your baked jicama fries from good to “oh-my-gosh-I-need-another-batch-right-now” delicious.
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
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.
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.
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.
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.
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.
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 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.
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.
Wrap-Up
Following a keto lifestyle doesn’t mean you have to give up on French fries. Jicama provides fiber and vitamin C while being lower in carbs than potatoes, making it a useful addition to a low-carb meal plan.
I had fun transforming this root vegetable into fries baked until crisp. The flavor and texture reminded me of traditional French fries, but with jicama’s slightly sweet twist.
If you love French fries like me, try these keto-friendly jicama fries. They’re easy to make and full of flavor. Have you already tried them? If so, tell us what you thought in the comments below.
Got a snapshot of your deliciously crispy jicama fries? We’d love to see it! Share it on Instagram with the hashtag #buttertogetherkitchen, and we’ll proudly feature your creation on our page.
Until our next kitchen adventure, happy cooking!