Jicama Fries Recipe

If you love french fries, this may be the perfect healthy alternative for you. Jicama, also known as the Mexican potato, is an underrated tuber rich in prebiotic fiber. Most of the time, jicama is seen in salads, but it’s also delicious when baked. Its subtle, sweet, and starchy flavor makes it a fabulous alternative to a potato when making fries.

Jicama Fries

Yield: Three to Four Servings

Tips:

• Boiling for 10 minutes softens jicama’s natural fiber, allowing the pieces to bake more evenly and absorb seasoning more effectively.
• Add an optional squeeze of lemon or lime after they come out of the oven to add brightness.
• Experiment with different flavor profiles:
  • Garlic powder, onion powder, and smoked paprika
  • Cajun seasoning with lemon zest
  • Masala mix: ¼ tsp turmeric, ½ tsp coriander, ¼ tsp ginger, ¼ tsp cinnamon, lime zest, and juice (for even stronger flavor)

Ingredients:

• 1 medium to large jicama, peeled and sliced into matchstick pieces about 2 to 3 inches long and ¼ inch wide
• 1 tbsp avocado oil
• 1 tsp sea salt or to taste

Directions:

1. Add jicama matchsticks to boiling water and cook for 10 minutes.
2. Drain well in a colander, then spread on a clean kitchen towel and let dry for a few minutes to remove excess moisture.
3. Preheat oven to 375°F.
4. Transfer dried jicama to a large bowl. Drizzle with avocado oil, sprinkle with the remaining sea salt, and add your chosen seasonings from the tips section (optional). Toss to coat evenly.
5. Spread in a single layer on a 9×13 glass casserole dish or stainless-steel baking sheet.
6. Bake at 375°F for 35–40 minutes, turning halfway through, until tender and lightly golden.