Crispy Jicama Fries – A Low-Carb, Keto-Friendly Alternative
A healthier alternative to traditional potato fries with just 5g net carbs per serving
KEY INFO
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Vegetarian, Vegan, Keto, Gluten-Free
EQUIPMENT NEEDED
– Sharp chef’s knife
– Vegetable peeler
– Large pot
– Baking sheet
– Parchment paper
– Large mixing bowl
Alternative: Air fryer can replace baking sheet and parchment paper
INGREDIENTS
– 1 large jicama (about 1 pound/450g)
– 2 tablespoons olive oil or avocado oil
– 1 teaspoon sea salt, divided
– ½ teaspoon garlic powder
– ½ teaspoon paprika
– ¼ teaspoon black pepper
METHOD
1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Peel jicama and cut into ¼-inch thick fries.
3. Bring a large pot of water to boil with ½ teaspoon salt. Add jicama fries and boil for 12 minutes.
4. Drain thoroughly and pat completely dry with paper towels.
5. In a large bowl, toss dried fries with oil and all seasonings until evenly coated.
6. Arrange fries in a single layer on prepared baking sheet, ensuring they don’t overlap.
CRUCIAL TIPS
– Pat fries COMPLETELY dry after boiling – moisture is the enemy of crispiness
– Don’t overcrowd the baking sheet
– Flip fries halfway through cooking
– For extra crispiness, broil for final 2-3 minutes
Related Recipes
– Crispy Rutabaga Fries
– Cauliflower Steaks
– Buffalo Cauliflower Wings
– Keto Pizza
This recipe delivers crispy, satisfying fries perfect for anyone watching their carbs or seeking a healthier alternative to potato fries. The key is thorough drying after boiling and even spacing on the baking sheet.
