|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 11g||40%|
|Total Sugars 7g|
|Vitamin C 56mg||280%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For those of you who love French fries but are following a low carb or keto diet, it might be time to explore an alternative to those traditional fries made from potatoes. Jicama is a crisp, white-fleshed tuber from Central America that is often used in Mexican cooking. The exterior is fibrous and papery, but when peeled away it reveals a crisp inside that resembles a raw potato or pear. The flavor is subtly sweet and starchy, making it a smart swap for fries.
Start by peeling the jicama to remove the firm exterior. Use caution because it tends to be a bit more difficult to peel a jicama than a potato. Once the jicama is peeled, it should be cut into fry-like pieces. Thinner pieces will cook faster and yield crisper fries.
Because jicama has a mild flavor, it pairs well with bold seasoning. South-of-the-border inspired flavors work well, such as chili powder, garlic, onion, and cumin. Make sure the jicama fries are well seasoned with salt as well. For a burst of fresh flavor, jicama fries are great finished with a squeeze of fresh lime and a sprinkle of fresh chopped fresh cilantro just before serving.
1 large jicama
1 tablespoon olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Fresh cilantro, for garnish
Gather the ingredients. Preheat the oven to 425 F.
Peel the outer skin of the jicama. Cut into fry-like pieces. They should be thick enough to turn easily with tongs, but thin enough that they will crisp up in the oven.
Place the jicama pieces in a single layer on a large baking sheet. Do not overcrowd or overlap or the pieces will not crisp well. Depending on the size of your jicama or the baking sheet, two baking sheets might be necessary to avoid overcrowding. Drizzle with olive oil and toss to coat.
In a small bowl, combine the chili powder, garlic powder, onion powder, kosher salt, and ground cumin. Sprinkle the seasoning mix over the jicama and toss to coat. Roast in the oven for 15 minutes, then flip all of the fries to crisp the other side, about 10 to 15 minutes more. The jicama fries should be slightly browned and crispy.
Before serving, squeeze the fries with fresh lime juice and sprinkle with chopped fresh cilantro. Season with additional salt and pepper to taste.
Jicama fries are also excellent when served with a dipping sauce. To make a simple, keto-friendly dip simply combine mayonnaise with a bit of adobo sauce from a can of chipotle peppers. (Additional chopped chipotles can be added if you want to turn up the heat.) The smoky heat from this dipping sauce pairs perfectly with the seasoned jicama fries.