Check out this awesome keto-friendly golden jicama fries recipe full of nutritious benefits and nutrients. Super easy to make, tasty, and takes only an hour to prep… consider your french fry craving satisfied!
Do you follow a low carb diet and ever feel yourself gravitating toward a plate of warm, crispy french fries, but, just barely, stop yourself from indulging…? Yeah, ME TOO. Ohhh, have I got the solution for you!
I have put together this recipe for Golden Jicama Fries that is going to absolutely blow. you. AWAY. Topped with fresh parsley and cooked to crispy deliciousness, this dish provides nutrients, is ultra-low in net carbs, AND, to put it simply, is just SO TASTY.
In just an hour of your time, you can have these delicious jicama fries prepped, baked, and ready to be eaten! Just wait. This golden jicama fries recipe is going to become your new go-to.
Low-Carb Golden Jicama Fries
If you adhere to any variation of keto, low carb, paleo, or Whole30 diet lifestyles, you are probably used to skipping on the fries. Well, today is your lucky day, because these keto fries are compliant with ALL of those diet types! Totally low carb, a serving of these ahhhh-mazing fries only contains 3.1 grams of net carbs. Yes, you read that right! 3.1 grams only!
These keto jicama fries are seriously delicious, and the PERFECT alternative to regular potato-made fries. Healthier (one serving contains only 62 calories!), just as easy, and just as tasty!
What is Jicama?
You may be wondering what jicama actually is. Native to Mexico, jicamas are a root vegetable similar to a turnip! From the outside, they have a coloring similar to a russet potato but are shaped like an onion. Frequently compared to a potato, pear, and water chestnut, if this is your first time eating jicama, you’re going to be wondering why you didn’t start eating this vegetable sooner!
In addition to being delicious and super versatile, jicamas nutrition facts are jammed packed with nutrients (vitamin E, calcium, and zinc, just to name a few!). High in fiber, one cup of jicama contains 23% of the recommended daily intake for women and 17% for men.
Additionally, jicamas are FULL of antioxidants that have been shown to lessen the risk of several diseases, including diabetes and heart disease. These little vegetables pack a nutritional punch!
Benefits of Turmeric
Within this recipe are a variety of spices, including onion powder, garlic powder, paprika, and turmeric. Together, the spices give these keto jicama fries a seriously tasty edge. Like the jicama itself, these spices also provide health benefits, most notably, turmeric.
Did you know turmeric is SUPER beneficial when it comes to health? This spice is quite mighty, and can literally act as a natural alternative to Advil. Studies have shown that people have taken turmeric in the place of Advil and experienced the same pain relief. How awesome is THAT?!
In addition to relieving pain, turmeric is also great for helping with digestion, thanks to its antioxidants. It improves liver function AND can help to reduce the risk of cancer. This tasty combination of ingredients provides you with awesome anti-inflammatory nutrients that help your overall health!
How to make Golden Jicama Fries… It is SO easy!
Slice peeled jicama into fries and add to boiling salted water and boil for 10 minutes. Transfer boiled jicama to a large mixing bowl.
Drizzle jicama with avocado oil.
Sprinkle jicama with salt…
garlic powder…
…some paprika…
…and turmeric. Using tongs, toss until jicama is fully-coated in oil and spices.
Transfer seasoned jicama onto the prepared baking sheet in single layer.
Bake for 40 minutes, flipping halfway through.
Remove from oven and allow to cool slightly before garnishing with chopped fresh parsley.
Perfect for lots of diets!
- Keto and Low Carb: This dish is keto compliant as one serving contains only 3.1 grams of net carbs.
- Paleo and Whole30: These golden baked jicama fries are an awesome addition to any paleo and Whole30 diet.
- Egg Free: This recipe does not use any eggs.
- Nut Free: Completely free of nuts, these golden jicama fries are safe to consume for those with nut allergies and intolerances.
- Coconut Free: No coconut ingredients are included in this recipe.
- Vegetarian and Vegan: Completely free of any animal products, these fries are great for a vegetarian diet and a vegan diet.
- Sugar Free: There is no sugar in this recipe.
More tasty keto dishes
Looking for more tasty dishes that you could use for side dishes or appetizers? I have you COVERED! Check out these delish ideas:
- Keto BLT Dip
- Chicken Bacon Ranch Poppers
- Bacon-Wrapped Maple Parmesan Asparagus Bundles
- Cheesy Chicken Fritters
- Spicy Salmon Poppers
- 10-Minute Spicy Tuna Rolls
- Buffalo Deviled Eggs
- Nut-Free Keto Nachos
- Smoker Paprika Zucchini Chips
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Golden Jicama Fries
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
Description
If you’re missing french fries, you NEED to try these Golden Jicama Fries! These baked jicama fries are a perfect side dish, appetizer, or snack for those following keto, low carb, paleo, Whole30, and vegan diets. Ditch the traditional french fries and try these baked jicama fries!
Ingredients
- 2 ½ cups filtered water
- 1 1/2 tsp salt, divided
- 15 oz raw jicama
- 1 tbsp + 2 tsp avocado oil
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp onion powder
- 2 tsp fresh parsley, finely chopped
Instructions
- Preheat oven to 400 degrees and line baking sheet with foil. Using a vegetable peeler, peel skin from jicama. Slice peeled jicama into fries.
- To a medium pot over high heat, add water and ½ tsp salt and bring to a boil. Add sliced jicama, cover pot, and boil for 10 minutes. Remove pot from heat and drain water.
- Transfer jicama to a large mixing bowl, drizzle with avocado oil and add remaining 1 tsp salt, turmeric, garlic powder, paprika, and onion powder. Toss using tongs until jicama is fully-coated in oil and spices.
- Transfer seasoned jicama onto the prepared baking sheet in single layer. Bake for 40 minutes, flipping halfway through.
- Remove from oven and allow to cool slightly before garnishing with chopped fresh parsley.
Keywords: golden jicama fries, jicama fries, baked jicama, keto fries
Photo credit: Jess Larson
Gina Tillman-Young says
In all the years I have eaten jicama fries raw and enjoyed them, I never thought of frying them. But I did the other day, looked for a recipe, found yours, and the rest is jicama history! Second time around when I made these, I added tumeric to the boiling water to give them an amazing neon yellow color and a curry-ish flavor. I then subbed out melted bacon fat for the avocado oil, reduced the salt to account for the salty bacon fat, and subbed out smoked paprika for the regular paprika. I have identical baking pans so I can
broil my fries (under watchful eye) about five minutes after the total baking time, put the “twin” baking pan on top, flip it over so the pale side of the fries are exposed, and broil them on the other side. I cater to folks on keto, AIP (wasabi instead of paprika) and others on specific eating regimens. I served the jicama fries last week and every single client wrote me with compliments. I know I’ve tweaked a lot, but the basic idea and recipe remains yours. This, to me, is the real fun of being able to share with the community–to get new ideas and refinements. Thank you for what you do, Sarah
★★★★★
Sara Nelson says
Gina, this is such amazing feedback that I truly appreciate SO much! Thank you for taking the time to share with me how you made the recipe your own. I’m so glad you enjoy it!!
Amy King says
These turned out awful. I sliced them all fairly small in diameter and they still turned out crunchy and didn’t get crispy in the oven either. Yuck
★
Sara Nelson says
Sorry you had trouble, Amy! Not entirely sure how I can help without more information from you, but I just wanted to double check that you boiled them first? If so, it may just be a taste/texture preference as this recipe has turned out successfully for many of my readers. If you still have them, you can try baking them longer or, if you have an air fryer, they will crisp up in there and will hopefully get to a texture that you like. Hope that helps!
Julianne says
Just made the Jicama fries and it has potential to be really tasty. Either cut them much thinner, shoestring-ish and bake a bit longer. The seasoning needs a bit of zing, probably will add cayenne pepper to the spice blend. Looking forward to trying this again. Definitely a keeper.
★★★★
Brittani says
Ok I HATE jicama, and this was delicious. The only thing I followed outside the recipe wasYour comment to somebody else telling them to boil a little longer if they didn’t like the crunch. I boiled for 12 minutes but that was definitely a little too long. Other than my mishap the flavor and everything else was amazing. I loved having these fries with my goat cheese and caramelized onion burger.
★★★★★
Sara Nelson says
So glad you enjoyed, Brittani!
Cindy says
The recipe looks great, but I was wondering if the nutrition info (specifically carbs) is based on raw or baked jicama
Sara Nelson says
The amount of all ingredients are weighed prior to being cooked and those pre-cooked measurements are what are used to determine the final nutrition info.
Drew says
These tasted ok but I followed the directions to a T and they came out of the oven not looking like the picture (yours look deep-fried or almost battered) and were crunchy like semi-raw potatoes. Are these supposed to have a texture more like a potato fry or no? Maybe I expected too much?
★★★
Sara Nelson says
They aren’t deep fried or battered, that’s the color of the seasoning (they are golden jicama fries). They are as close to low-carb french fries as I think you’ll ever find. If you want them softer, you can boil them longer.
Christine Charbonneau says
These were great. It was nice to have fries with my hamburger. They tasted similar to sweet potato fries. Highly recommended trying this!
★★★★★
Sara Nelson says
So glad you enjoyed, Christine!
Lindsay says
The seasoning in these were good, but the jicama texture was not for me. Very crisp like an apple and not soft like a potato. Maybe i didn’t boil for long enough 🙁
Sara Nelson says
Perhaps! Jicama is a great replacement for potatoes for those of us who eat low-carb, so if you crave potatoes, I’d suggest trying again! Some people find that they really like the texture if they cook them in an air fryer, so that’s an option if you own one!
Terri says
I absolutely LOVED these fries!! I am relatively new to jicama so was not sure what to expect, but will be making these again and again, for sure! The turmeric and paprika make them so flavorful. I followed the recipe exactly. Thank you for a great find!!!
★★★★★
Sara Nelson says
I’m so glad you enjoyed, Terri! Thank you for your comment and recipe rating!!!
Brenda Halberstadt says
what temperature should the oven be?
Sara Nelson says
Brenda, 400 degrees (listed in Step #1 of the Instructions ?).
Joni Scheller says
These were great. I posted the recipe on a Low Carb/Keto Facebook group I’m part of. I love the turmeric in the seasoning.