Jicama Fries
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My baked jicama fries are so crispy and crunchy that you won’t believe they are low carb! Made with just three ingredients, they are a healthy alternative to potato fries!
Jicama, in my opinion, is one of the most underrated root vegetables. I can go weeks without finding it at the grocery store, but when I do, you better believe I buy them by the pound!
Out of all the jicama recipes I’ve tested over the years, nothing beats using it to make baked jicama fries. They’re just as satisfying as regular fries, but healthier and lower-carb.
What is jicama?
Also known as a Mexican turnip, jicama is a root vegetable. When eaten raw, it has a texture similar to pears or apples but slightly starchier. It’s usually sliced thin and added to salads or cut into chunks and used similarly to potatoes.
Table of Contents
Why I love this recipe
- It’s healthy. Jicama is the perfect alternative to potatoes because it’s low in carbohydrates and calories yet super high in fiber, vitamin C, potassium, and magnesium (source).
- It’s easy to cook. I love eating jicama raw, but honestly, I cook it 99% of the time. It’s so versatile and foolproof that I’m always finding ways to incorporate it into stews, stir-fries, and, of course, French fries!
- It tastes like the real deal. I’ve made jicama fries for my friends before, and they never believe me when I say they’re not made with potatoes!
Ingredients needed
- Jicama. Peeled and sliced into thin, half-inch slices.
- Olive oil. To cover the fries so they become extra crispy on the outside.
- Kosher salt and black pepper. To taste. Only a little bit is added before baking to ensure the fries don’t dry out from the extra sodium.
How to make oven-baked jicama fries
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven and line a large baking sheet with parchment paper. Peel and slice the jicama.
Step 2- Boil. Fill a large pot with water and place it over the stove on medium heat. Add the sliced jicama and boil for 10-12 minutes. Drain the water and pat dry the jicama with paper towels.
Step 3- Season. Place the sliced jicama in a large bowl. Add the olive oil and mix until the jicama is coated. Toss with salt and pepper, then transfer them to the prepared baking sheet.
Step 4- Bake. Bake the jicama for 35-40 minutes, stopping to flip them several times so all sides cook evenly. Remove them from the oven and serve warm with your favorite dipping sauce.
Alternative cooking methods
While I prefer oven-baking these fries because I can do multiple batches at once, it works just as well in the air fryer too (similar to air fryer sweet potato fries!).
Air fryer method: Place the boiled and seasoned jicama in a single layer in the air fryer basket, then cook at 400°F for 20 minutes, shaking the basket midway through.
Recipe tips and variations
- Cut them evenly so the fries all cook at the same time. I find half an inch to be the ideal thickness.
- Freeze them BEFORE you bake them. I’ve found that pre-baked jicama fries freeze best and cook really well in the oven. Just boil the jicama, dunk them in an ice bath, then dry them on a clean kitchen towel before freezing. When you’re ready to cook them, season them as usual and bake them from frozen.
- For even crispier fries, you can either broil them for 2-3 minutes right before they’re done baking or remove them from the oven a couple of minutes early and fry them in oil until brown and crisp.
- Add spices such as onion powder, paprika, garlic powder, or cayenne pepper for a spicy kick.
- Swap the jicama. If I can’t find enough jicama for this recipe, I’ll use turnips or radish instead. If you go this route, skip the boiling step.
- Use your favorite dipping sauce, or try my spicy mayo, hot honey sauce, big mac sauce, or eel sauce (it doesn’t taste like eel!).
Storage instructions
To store: Leftover fries can be stored in an airtight container in the refrigerator for up to 1 week.
To freeze: Allow the fries to cool completely, then transfer them to a freezer-safe container and freeze them for up to 3 months. Let the frozen fries thaw overnight in the fridge, or add more reheating time.
To reheat: I’ve found the best way to reheat leftovers is in the oven at 375°F for 8-10 minutes or in the air fryer at 400°F for 4-5 minutes.
Frequently asked questions
Yes, you do. Unlike other vegetables, the skin is too fibrous and tough. I recommend using a knife, as a peeler can struggle to remove it properly.
Yes, jicama fries are very low in carbs and thus make a great keto side dish or snack. Each serving has just 4 grams of net carbs.
Unlike potatoes, the middles of the jicama don’t soften quickly. To combat this, please boil the jicama for at least 10 minutes. If you do any less, you risk the fries remaining a little too crunchy.
More healthy fry recipes
Baked Jicama Fries
Video
Ingredients
- 2 large jicama sliced into matchsticks
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
- In a large pot filled with water, add your sliced jicama fries and place them over medium heat. Boil the jicama for 10-12 minutes, before draining the water and patting the jicama dry.
- Place the sliced jicama into a large mixing bowl. Add the olive oil and mix until the jicama is mostly covered. Toss with the salt and pepper and transfer onto the lined sheet.
- Bake the jicama for 35-40 minutes, flipping them several times to ensure all sides cook evenly. Remove them from the oven and serve immediately.
Notes
- Tips and variations: See my recipe tips and variations above to make foolproof fries every time.
- Cooking in the air fryer: See my air fryer method above.
- Leftovers: Keep in the fridge for up to one week or the freezer for up to 3 months.
Nutrition
Originally published March 2021
I cannot find Jicama potatoes anywhere. Do you know which countries have it?
Jicama is not a type of potato. It is simply a jicama. Whole Foods (United States) usually sells them in their refrigerated produce section. Try asking an employee there.
I love your receipies.
Have you ever tried these cold? Wonder if I could pre-cook and pack into cold lunches.
I don’t see why not- I love cold French fries but know that they will be soft haha!
This sounds like a lovely idea! I have just one problem with it (and the same for the zucchini fries) because I know myself: if it’s too much work I won’t do it.
So, can these be baked in the oven using an oven-safe wire baking rack? Many are oven-safe up to 450degrees F. I just can’t see myself opening the oven, slaving in the heat, and then 2 or 3 times trying to turn 50 fries.
Great recipe though – who’d have thought jicama could taste that good- let alone taste at all!!
Thanks Arman!!!!!
Yes, that is fine 🙂 It won’t be *as* crispy but fine 🙂
Tremendous! Now to find some jicama…
YES!
Hi Armen, thanks for your recipe. I recently started a keto diet and since I do love jicama, I will definitely try you’re french frying method this evening! Thanks!!
So nice to hear Judy, hopefully there’s a few keto recipes around here that will be of use to you!
Hi – looks delicious! I never knew to boil jicama before baking. Could you tell me the reason? I have made jicama fries before, but never boiled them.
Hi! Sometimes jicama can be quite dense and stuff be a little hard once baked into fries. Boiling them beforehand eases that and gives it a better fluffier interior texture 🙂