These baked jicama fries are so crispy and crunchy, you won’t believe they are low carb! Made with just 3 ingredients, they are a healthy alternative to potato fries! 4 grams net carbs per serving.
It’s no secret that I love my savory snacks. Give me anything salty any day and I’ll polish it off. I literally have a second stomach for them, so I try and make healthier choices whenever I can. As a lover of french fries, I’ve tried to find alternative vegetables to use and ones that bake well. Through my research, I’ve recently loved using jicama.
What is jicama?
Jicama is a Mexican root vegetable, similar to that of a parsnip. Unlike other root vegetables, jicama is extremely low in carbs, yielding a mere 4 grams net carbs per cup. The best part about jicama is that you can use it in place of potatoes, and work fabulously as fries!
I’ve been meaning to share a jicama fries recipe for quite some time. They taste exactly like potatoes and bake just like them. They are perfect to satisfy your fry cravings, minus the carbs!
Now, these baked jicama fries may look incredibly fancy but I promise you, they are so easy to make. The texture is crispy and crunchy on the outside while being soft and fluffy on the inside. They are salty and taste just like potatoes, and perfect to serve with ketchup or your favorite condiments.
I had some friends over for dinner and served these jicama fries on the side and NO ONE believed me when I said they were low carb- They thought they were actually potatoes!
How do you make jicama fries?
- Jicama– Peeled and sliced into thin, French fry slices.
- Olive oil– To cover the fries so they become extra crispy on the outside.
- Salt and pepper– To taste. Only a little bit is added prior to baking it, to ensure the fries don’t dry out from the extra sodium.
Start by boiling your jicama in a pot of boiling water for 10-12 minutes, until slightly tender. Discard the water and pat the jicama completely dry. Next, transfer into a large mixing bowl. Drizzle the olive oil over it and mix until the fries are mostly coated. Toss through the salt and pepper.
Now, transfer the fries onto a lined baking sheet and bake at 210C/420F for 40 minutes, flipping halfway through. Remove from the oven and serve immediately.
Tips to make the best baked jicama fries
- If you own an air fryer, you can use that to bake the fries. Place them in a single layer in the air fryer basket and cook at 200C/400F for 20 minutes, flipping halfway through.
- You must turn the jicama fries several times throughout the cooking process, for ultimate crispiness.
- Feel free to add your favorite spices or parmesan cheese to them, for extra flavor.
Storing and freezing keto jicama fries
- To store: Place the fries on a plate lined with parchment paper, cover it, and store it in the refrigerator for up to 5 days.
- To freeze: Leftover fries can be placed in a ziplock bag and stored in the freezer for up to 6 months.
- Reheating: Fries can be reheated in a non-stick pan, preheated oven, or an air fryer until hot and crispy.
More keto snack recipes to try
Baked Jicama Fries
- 2 large jicama sliced into matchsticks
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 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.