These crispy and deliciously seasoned jicama fries are baked in the oven to golden brown perfection! Made with only 5 simple ingredients, these jicama fries are gluten free, low carb, keto, paleo, and vegan!
Everyone knows and loves fries. Even sweet potato fries are gaining in popularity. But have you ever heard of jicama fries?
Jicama fries are a tasty alternative to regular fries made with potatoes. They’re naturally high in fiber, low in carbs and can even fit into a keto diet!
When seasoned and baked, they taste similar to regular french fries and have a crispy outside with a tender inside.
Never heard of Jicama before? Here’s what you need to know.
What is Jicama?
Jicama is a root vegetable native to Mexico that can be eaten raw or cooked. It looks similar to a potato or a turnip, with brown skin and a starchy, white flesh.
The edible part, which is underneath the outer peel, is very juicy and crunchy. The taste and texture is like a cross between an apple, a potato, a water chestnut, and a pear. It’s lightly sweet, mild, super juicy!
Want to know more about its health benefits and other ways to use it? Click to learn all about jicama.
Ingredients You’ll Need
- jicama
- water
- olive oil
- salt
- garlic powder
- smoked paprika
How to Make Jicama Fries in the Oven
- Prep: Peel the jicama with a vegetable peeler to remove the outer skin. Then slice into even-sized sticks to resemble fries.
- Microwave: Place the sliced jicama into a large microwave-safe bowl with water. Cover and microwave for 10 minutes. Drain.
- Pat dry: To remove any excess moisture, pat dry the jicama fries with paper towels until they’re as dry as possible.
- Season and bake: Season with olive oil, seasonings and bake for 35-40 minutes, flipping halfway through, until crispy and browned on both sides.
Tips and Tricks
- When slicing the jicama into sticks, try to slice each fry as uniform as possible so it cooks evenly.
- Be very careful when removing the bowl from the microwave. It will be very hot! Use oven mitts. Also make sure to look away when uncovering the bowl so the steam doesn’t harm your face.
- This recipe makes 6 good-sized servings. It may look like a lot at first, but the fries will shrink once they’re cooked. If you’re making these fries for only 1 or 2 people, the recipe can easily be halved.
Variations
The seasonings in this recipe are a tried-and-true basic fry seasoning – garlic, smoked paprika and salt. If you’re looking to mix things up a bit, here are some seasoning suggestions to try:
- For more herb-y fries, use seasonings like dried or fresh rosemary, parsley, thyme and sage.
- Want it spicy? Add some cayenne or chili powder.
- Like fancy restaurant fries? Add a sprinkle of freshly grated parmesan cheese, flaky sea salt and chopped parsley right after you take them out of the oven!
Storing and Reheating
Like other fries, jicama fries are best served immediately. However, if you have leftovers, they can stored in an airtight container in the fridge for 3-5 days.
To reheat them, I recommend placing them on a baking sheet lined with parchment paper and baking them for 15 minutes at 350 degrees F, or until they’re completely warmed through. Reheating them in the oven will crisp them up again and keep them delicious!
If you don’t mind soggy fries, you can always reheat them in the microwave.
Serving Suggestions
I love eating these fries just like I would eat conventional fries made with potatoes – with a side of ketchup, mustard and maybe a little ranch. But here are a few other ideas of tasty condiments and sauces that would be great with them:
Ingredients
- 2 jicama, peeled and cut into even-sized fries
- 1/3 cup water
- 3 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- optional: sea salt and chopped parsley, for garnish
Instructions
- Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- Add peeled jicama slices to a large microwave-safe bowl. Add water, cover with cling wrap or a plate, and microwave for 10 minutes.
- Carefully remove the bowl from the microwave (it will be very hot!), and drain the water.
- Gently pat the jicama with paper towels to remove any excess water and moisture. Try to get the jicama as dry as possible.
- Add olive oil, salt, garlic powder, and smoked paprika. Toss together to combine.
- Transfer to prepared baking sheets and arrange fries in a single layer.
- Bake for 35-40 minutes, flipping the fries over halfway through baking, until they're browned and crispy on both sides.
- Serve immediately.
Isabel’s Tips:
- When slicing the jicama into sticks, try to slice each fry as uniform as possible so it cooks evenly.
- Be very careful when removing the bowl from the microwave. It will be very hot! Use oven mitts. Also make sure to look away when uncovering the bowl so the steam doesn’t harm your face.
- This recipe makes 6 good-sized servings. It may look like a lot at first, but the fries will shrink once they’re cooked. If you’re making these fries for only 1 or 2 people, the recipe can easily be halved.
Nutrition Information
Hi Isabel, I usually leave my potato skins on for fries or mashing. Is the jicama fine to fry with or is it too much of a texture mishmash?
Hi, Van! Jicama’s skin is dangerous to eat so I’d stick with peeled jicama slices for this recipe.
Where can i buy the Jicama from please
You find jicama at many grocery stores. I’ve found it at Walmart, Whole Foods and Trader Joes in the past!
Can these be made in an Air Fryer?
Hi Dianne, I actually don’t own an air fryer (I know, I need to get one!) so I’m not sure if they can be made in one. I’ve never tested the recipe using an air fryer, but as soon as I do, I’ll be sure to update the recipe with that information. Thanks!
My air fryer has a “bake” setting so I can follow your recipe. With regular fries they come out better on the “bake” setting than the air fryer, but normally I reduce it by a few minutes as the air fryr cooks faster.