These golden baked jicama fries are my lower-carb stand-in for french fries. I peel and slice a jicama, boil the sticks for 15 minutes so they soften, then toss them with avocado oil, salt, turmeric, garlic powder, paprika, and onion powder and bake them at 400°F for 40 minutes. They come out golden from the turmeric, tender in the middle, and seasoned all the way through, with the mild sweetness jicama has on its own. The recipe makes 6 side servings.
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 is high in fiber and vitamin C. You can eat it raw or, as in this recipe, baked.
Boiling the jicama first is the step that makes these work. It softens the sticks so the middles come out tender instead of raw and crunchy. The turmeric in the spice mix is what gives the fries their golden color.
If you have never cooked with jicama, this is an easy place to start. The fries only need a pot of water, a baking sheet, and a few spices you probably already have.
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💛 Why you’ll love this recipe
- Lower in carbs than potato fries, and high in fiber and vitamin C.
- They store well. You can also boil the jicama ahead of time for meal prep (instructions 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 add the remaining 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 fry over after about 20 minutes, until the fries are golden at the edges.
- 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.
- Serve with easy dips like my homemade 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 on 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 use a whole jicama. If you do, choose a smaller one, since smaller jicamas are often more tender.
- Be careful slicing your jicama. It is dense, so 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 get the texture and flavor as close to regular fries as possible, 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 until they are golden at the edges, 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
For another crowd-pleasing snack, try my spice rubbed chicken wings.
For a cookout, my Baked Beans with Ground Beef is another good one to put out.
🍽 Recipe
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Golden Baked Jicama Fries
Ingredients
- 2 ½ cups water
- 1 ½ teaspoons salt, divided
- 15 ounces jicama, whole or pre-packaged
- 5 teaspoons 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, peel the skin with a vegetable peeler. 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, until the fries are golden at the edges.
- Serve: Remove from oven and allow to cool slightly before garnishing with chopped fresh parsley.
Recipe Notes
Nutrition
Photo Credit: Jess Larson
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