These crispy, golden-baked jicama fries are a delicious low-carb side dish, perfect for weeknight dinners. To make them, simply boil the fries until tender, season to taste, and bake until perfectly crisp in the oven.
INGREDIENTS
- 2 ½ cups (20 fl oz) water
- 1 ½ teaspoons salt, divided
- 15 ounces jicama (whole or pre-packaged)
- 1 tablespoon + 2 teaspoons (25 ml) avocado oil or olive oil
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
- Optional Garnish: 2 teaspoons finely chopped fresh parsley
INSTRUCTIONS
- Preheat & Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper. If using a whole jicama, peel the skin with a vegetable peeler and slice it into fries. Skip this step if using pre-cut jicama.
- Boil the Jicama: In a medium pot, bring water and ½ teaspoon salt to a boil over high heat. Add the sliced jicama, cover, and boil for 15 minutes. Drain and set aside.
- Season the Fries: Transfer the boiled jicama to a large mixing bowl. Drizzle with oil, then add the remaining 1 teaspoon salt along with the turmeric, garlic powder, paprika, and onion powder. Toss until evenly coated.
- Bake to Perfection: Arrange the seasoned fries in a single layer on the prepared baking sheet. Bake for 40 minutes, flipping halfway through at the 20-minute mark.
- Serve & Enjoy: Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.
RECIPE NOTES
- Air Fryer Method: After boiling, air fry at 400°F in batches, ensuring the basket isn’t overcrowded.
- Meal Prep Tip: Boil the jicama in advance, then drain and store in an airtight container. When ready to serve, season and bake as directed.
- Storage: Store leftover fries in an airtight container in the refrigerator for up to 3-4 days.
