Low Carb Baked Jicama Fries
Today I am all about these Low Carb Baked Jicama Fries!
Just the other day, I had the chance to walk through Trader Joe’s…WITHOUT ANY TIME CONSTRAINTS! If you’ve never been, this is one of those stores that’s fun to explore. They have unique, interesting finds, and the stock of their shelves is always changing.
I don’t have one nearby, so when I go, I like to stock up on ON ALL THE THINGS! Aside from snagging my usually staples, I stumbled across these pre-cut jicama sticks. They 100% look like fries, so I had to have them. I’ve made other versions of Low Carb Baked Jicama Fries in the past, but I’ll admit, laziness usually sets in. A jicama isn’t hard to peel, but I usually am just too lazy to do it.
But, no more excuses, obviously. It doesn’t get any easier than this.
The lack of net-carbs was never what drew me to jicama. In reality, I really liked that jicama is a close substitute for a potato and packed full of fiber. After all, fiber is a type of prebiotic that fuels your good bacteria and a healthy gut. Need I say more?
So, grab yourself a fresh jicama and slice them up or snag yourself some pre-cut jicama sticks.
When you’re ready to make some Low Carb Baked Jicama Fries, I highly recommend pre-boiling the jicama. This will allow the inside to get nice and tender. You want to create a fry that’s pillowy on the inside, crunchy on the outside. Boil for 10 minutes to soften up the jicama. Once you drain them from the water, be sure to pat them dry to remove the excess water. DO NOT SKIP THIS STEP. If you fail to pat them dry, it will be hard to get the jicama crispy.
When dry, place in a mixing bowl and toss with your oil and spices. Toss around a few times to evenly coat. You want flavorful goodness in every, single, bite! Now you’re ready to go. Transfer your seasoned jicama sticks to a baking sheet. Be sure they are in a single layer. Then toss in the oven and bake for 35-45 minutes. Halfway through, flip the jicama sticks to get them crunchy on all sides. For and additional crunch, broil on high for 5 minutes at the end.
Once your fires are crispy and delicious, you are ready to go. I’m not sure if my favorite part is the fries or the sauce. I’m pretty easy to please when it comes to my dipping sauce for French fries. These Low Carb Baked Jicama Fries are no exception. I’m talking FANCY SAUCE! If you haven’t heard that term before, you better watch Step Brothers.
It’s all pretty simple. I do an even ratio of my absolute fave Primal Kitchen Avo Mayo with some TJ’s organic ketchup. You can drizzle this over the top or dunk your fries right in there. Jeeze, I’m getting hungry!
Want more recipes like these Low Carb Baked Jicama Fries? Subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! If you decide to whip up these crunchy Low Carb Baked Jicama Fries, be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram. I’d love to see what you all whip up. Happy eating, xo!
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
|
- 10 ounces jicama
- 1 tablespoon avocado oil
- 1 tablespoon dried parsley
- 1/2 teaspoon pink Himylayan salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- pinch cayenne pepper
Ingredients
|
|
- Preheat oven to 425 degrees. Peel jicama and slice into 1/4" "fries" or use pre-cut jicama sticks.
- Fill a medium-sized pot with water and bring to a boil. Transfer jicama sticks to water and boil for 10 minutes. Drain water and pat jicama sticks dry.
- In a large bowl, toss jicama sticks with oil and spices to evenly coat. Transfer prepared jicama sticks on a baking sheet. Place in a single layer.
- Bake in the oven for 35-45 minutes, or until crispy, flipping halfway through. For crispier fries, broil on high for 5 minutes. Remove from oven and serve with your favorite dipping sauce.
