Crispy Jicama Fries

4.56 from 9 votes

Crispy baked jicama fries made with just 5 ingredients. A low-carb, keto-friendly swap for fries with oven and air fryer instructions.

Prep Time15

Cook Time45

Total Time1

Course: Side

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
Add the peeled jicama fries to a large microwave-safe bowl. Add the water, cover with plastic wrap or a plate, and microwave on high 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 it as dry as possible.
Transfer the jicama to a large bowl and toss with the olive oil, smoked paprika, salt, and garlic powder.
Arrange the fries on the prepared baking sheet 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.

No microwave? Boil the jicama sticks in a pot of water for 10 minutes instead, then drain and pat dry.
Air fryer. Prep as directed, then air fry at 390°F for about 10 minutes, shaking the basket halfway, until crispy.
Storage. Jicama fries are best fresh, but leftovers keep in an airtight container in the fridge for 3 to 5 days.
Reheating. Bake on a parchment-lined sheet at 350°F for about 15 minutes, until warmed through and crisp again.
Freezing. Freeze the fries after seasoning but before baking. Spread on a baking sheet to freeze, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes.