After hundreds of Jicama Fries recipes tested by our expert team, we chose the best Jicama Fries recipe of 2021! Learn how to make in 4 easy steps! If you’re unfamiliar with jicama, I’ve got you covered. Jicama is a root vegetable that shares the same color and shape as a turnip, but is about 2-3 times the size. Some people describe the taste of jicama similar to that of an apple, but more neutral and certainly less sugary.
In this recipe, I start by microwaving the jicama strips to soften them. Then I add oil and seasonings and bake in a hot oven until tender-crisp. Jicama is a low-carb, low-calorie root vegetable that can be eaten raw or cooked!
- 1 Medium Jicama
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Paprika, (preferably Smoked Paprika)
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- Pinch Of Cayenne Pepper
- 1/2 Teaspoon Salt, or To Taste
Preheat oven 400°F. Use a sharp knife to peel the jicama. Once peeled, cut it into dice, slices, chunks, matchsticks, whatever you fancy.
Peel jicama and cut into 1/4 inch matchsticks.
Bring water to boil in medium saucepan over medium heat. Add sliced jicama and cook for 10 minutes until jicama is less crunchy.
Drain the water using a strainer and reserve the slices of jicama. Place jicama slices into a large bowl, add olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt and toss to coat evenly.
Toss using tongs until jicama is fully-coated in olive oil and spices.
Transfer seasoned jicama onto the prepared baking sheet in single layer. Spread the jicama on a baking sheet or on a baking sheet lined with parchment or parchment paper, making sure that the jicama slices are not crowded.
They need space or else they will start to steam and get soft rather than crispy.
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How Long to Cook Jicama Fries?
Bake for 30 minutes, take them out of the oven and flip, then bake for another 20-30 minutes or until fries are a little brown and have reached the desired texture. Remove from oven and serve with guacamole for dipping.
You can keep the leftovers for 3-4 days in an enclosed container in the refrigerator. Jicama fries are very versatile. You can reheat them in the microwave on 50% power. Think of them as fries, and serve them with whatever dish you would serve fries with. A few examples: they are great with low carb fried fish, with perfectly cooked steaks, and with baked chicken tenders.
Jicama Fries Nutrition Facts
The Best Jicama Fries Recipe 2021
This is the best Jicama Fries recipe of all time! This Jicama Fries Recipe is high in fiber, 90% water, a good source of vitamin C and potassium. Raw jicama has a sweet flavor because it contains a rich source of soluble fiber oligofructose inulin which is prebiotic and an inert carbohydrate that does not turn into simple sugars when broken down by digestion. A prebiotic is a plant fiber that stimulates the growth and activity of good bacteria that are already in the colon. This plant fiber is indigestible but provides great health benefits to the body. For healthy gut bacteria, one should consume 50-55 grams of fiber daily, this fiber is found in plant-based foods, fruits, vegetables, whole grains and, legumes.
These plant fibers like jicama, serve as prebiotics or fuel for healthy bacteria to thrive. Jicama Fries Recipe is a low-calorie alternative that is great in a healthy lifestyle. Nutritionally speaking, jicama is much lower in carbohydrates than a potato.
A 1/2 cup of raw jicama is 25 calories with less than 6 grams of total carbohydrates. Jicama fries are healthy and delicious. They make a great low carb alternative to starchy potato fries.
I love that jicama recipe is extra crisp and refreshing at the same time. These are my golden baked jicama fries, which offer a lighter alternative from heavier root vegetables like sweet potato and parsnips in the summer.
Jicama Fries Recipe Tips
High in fiber, one cup of jicama contains 23% of the recommend daily intake for women and 17% for men. Additionally, jicamas are full of antioxidants that have been shown to lessen the risk of several diseases, including diabetes and heart disease.
Jicama fries make a healthy, tasty alternative to potato fries or sweet potato fries. To cut the jicama fries, I used an inexpensive mandoline slicer. The root is very tough, so you do need a very sharp blade. You can find pre-chopped jicama sticks at Trader Joe’s and Kroger. A little more expensive, but so convenient.
I’m obsessed with jicama fries, but you can also bake it whole like a potato, slice it into chips and bake it, or chop it into cubes for stir-fry, stews and soups. These jicama fries might be a tad on the crunchy side given jicama’s natural texture.
If you want them with less crunch you can boil the jicama slices for 8-10 minutes, drain the water and pat the fries dry before coating them with the spices and baking. Jicama is low fat, low calorie (50 calories/cup), and high in soluble fiber (6 grams/cup), which will help you feel full for longer periods of time.
Since jicama is a high fiber food you may experience some digestive discomfort like bloating and gas when you first incorporate it into your diet, so I suggest you start small. If you tend to eat a lot of fiber already like me, you will be fine, but don’t dive in too heavy or consider yourself warned!
Subtly sweet, crunchy, and a bit more watery than other roots (it’s actually 90% water), jicama is good sliced and eaten raw, used in salads, sautéed, or baked. Keep in mind that if you don’t microwave them first, jicama fries retain some of their crunch even when baked for a long time.
The challenge is not so much in getting them crispy, as it is to make them tender on the inside. Jicama fries tend to remain crispy on the inside even after you cook them for a long time.
Jicama Fries Origin
You may be wondering what jicama actually is. The jicama is actually from the bean family. This delicious Jicama Fries Recipe is a great way to enjoy this healthy low-calorie vegetable! Native to Mexico, Jicama is a root vegetable, which shares the same color and shape as a turnip, but is about 2-3 times the size.
From the outside, they have a coloring similar to a russet potato but are shaped like an onion. Jicama is high in fiber, and provides good amounts of vitamin C and potassium. Its characteristic mild sweetness is from oligofructose, a soluble fiber that actually functions as a prebiotic, and which helps stabilize blood sugar.
One thing about jicama is that it’s very crisp. Jicama is a bit higher in carbs than radish or turnip. The jicama is a very popular vegetable in Mexico. It is normally eaten as if it was a fruit and the Mexicans love to see it in the famous salad in a glass – where chili powder, lime and salt is added.