These Golden Baked Jicama Fries are cooked in the oven and are a perfect low-carb side dish for weeknight dinners. To make them, you’ll prepare the fries by first boiling them in water, seasoning, and then baking them in the oven.
Jicama is a root vegetable that is a great substitute for potatoes and, when sliced and baked, yields a lower-carb version of french fries.
Jicama can be found in grocery stores in the produce section. It has brown skin, a white center, and the inside texture is similar to that of a potato, apple, or water chestnut. It’s a vegetable that is both high in fiber and Vitamin C. You can eat it raw or, like this recipe, baked.
With some added spices, you can yield golden fries that are perfectly seasoned and a great addition to your dinner plate.
Whether you follow a low-carb diet, are looking for paleo-friendly recipes, or just want to try out a new vegetable, these jicama fries are sure to be a new favorite!
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💛 Why you’ll love this recipe
- Nutrient-dense, low in carbohydrates, keto-friendly, paleo, and gluten-free.
- Store well and a great choice for meal prep (instructions on how to do that below).
- A great way to add a new vegetable to your menu.
➡️ Ingredients
⏲ How to make baked jicama fries
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Prepare: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Using a vegetable peeler, peel the skin from the jicama. Slice the peeled jicama into fries.
- Boil Jicama: To a medium-sized pot over high heat, add water and some salt and bring that to a boil. Once the pot of water is boiling, add the sliced jicama, cover the pot, and boil for 15 minutes. Remove the pot from the heat and then drain the water from the pot.
- Season Boiled Jicama: Transfer the boiled jicama to a large mixing bowl, then drizzle with oil and some more salt, and the spices. Toss using a spoon or tongs until the jicama is fully coated in the oil and spices.
- Bake: Transfer the seasoned jicama onto a baking sheet in a single layer and then transfer the baking sheet to the oven. Bake for 40 minutes, flipping each jicama fry over after about 20 minutes.
- Serve: Remove the baking sheet from the oven and allow the fries to cool slightly before garnishing them with chopped fresh parsley.
✨ Variations
- Top the jicama fries with freshly-grated Parmesan cheese.
- Squeeze some fresh lime juice atop the baked fries for some acidity.
〰️ How to serve
- Serve alongside your favorite baked protein, like salmon or chicken kebabs.
- Plate with crispy dishes like chicken patties or air fryer chicken cordon bleu.
- Add as a side to savory dishes like this chicken and steak stir fry or coffee rubbed grilled ribeye.
- Serve them with pizzas, sandwiches, and burgers as you would regular fries. Try them with chicken Alfredo pizza, thin crust italian beef pizza, or Reuben sandwich.
- Prepare and serve with easy dips like these sugar-free ketchup, avocado dipping sauce, sweet and spicy sriracha sauce or truffle mayo.
- Make “fiesta fries” by topping the fries with carne asada, pico de gallo, guacamole, and sour cream.
- Sprinkle homemade ranch seasoning and serve them on their own.
➜ Cooking and recipe tips
- If your grocery store sells jicama that is pre-sliced, I would suggest going that route. Trader Joe’s often has them pre-sliced in the produce section. You can absolutely use a whole jicama and if you do, try and choose a jicama that is smaller as they are often more tender.
- Be careful slicing your jicama! Use a sharp knife and take your time.
- Keep in mind that jicama is not identical to potatoes. Jicama fries are a great substitute for regular french fries, but they will not be exactly the same. To ensure you get as similar of a texture and flavor as traditional fries, you need to boil the raw jicama first and then season it with enough salt and spices.
💬 FAQs
Can I make these in an air fryer?
Yes, these can be cooked in a preheated air fryer at 400 degrees F. Be sure you follow the instructions to boil them first. Then, air fry them in batches, and be sure not to overcrowd them in your air fryer basket.
I want to meal prep these. Is there anything I can do in advance to make it easier to cook these later?
Yes, peel and slice the jicama and then boil it. After this, transfer the fries to a paper towel-lined plate to remove most of the excess water and moisture, and then transfer the boiled fries to an airtight storage container. When you’re ready to fully prepare them, continue with the remaining recipe steps (seasoning and baking).
How should the cooked fries be stored?
If you have leftovers, store the prepared fries in an airtight container in the fridge for 3-4 days.
📚 More easy side dishes
🍽 Recipe
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Golden Baked Jicama Fries
Ingredients
- 2 ½ cups 20 fluid ounces water
- 1 1/2 teaspoons salt, divided
- 15 ounces jicama, whole or pre-packaged
- 1 Tablespoon + 2 teaspoons, 25 milliliters avocado oil or olive oil
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
Optional Garnish (Not Included In Nutrition Info):
- 2 teaspoons fresh parsley, finely chopped
Instructions
- Prepare: Preheat oven to 400 degrees F and line baking sheet with parchment paper. If using a whole jicama, using a vegetable peeler, peel skin from jicama. Slice peeled jicama into fries. (You can skip this step if using pre-peeled and pre-sliced jicama.)
- Boil Jicama: To a medium-sized pot over high heat, add water and ½ teaspoon salt and bring to a boil. Add sliced jicama, cover pot, and boil for 15 minutes. Remove pot from heat and then drain water.
- Season Boiled Jicama: Transfer jicama to a large mixing bowl, drizzle with oil and add remaining 1 teaspoon salt and the spices. Toss using a spoon or tongs until jicama is fully coated in oil and spices.
- Bake: Transfer seasoned jicama onto the prepared baking sheet in a single layer. Bake for 40 minutes, flipping over each fry after about 20 minutes.
- Serve: Remove from oven and allow to cool slightly before garnishing with chopped fresh parsley.
Recipe Notes
Photo Credit: Jess Larson
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