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JICAMA FRIES (plus recipe for Crunchy Cashew Yogurt Sauce)

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“Golden” Jicama Fries seasoned with salt, pepper, turmeric, and chili powder and served with microgreens and spicy mayo.

“Golden” Jicama Fries seasoned with salt, pepper, turmeric, and chili powder and served with microgreens and spicy mayo.

I think I am obsessed with jicama fries.  Not only do they taste amazing, but they are a cinch to prepare (especially if you get pre-cut jicama like I do at Whole Foods!) and make a great lower-calorie, lower-carb, paleo and keto-friendly alternative to traditional fries.

If you haven’t had jicama before, it’s definitely worth a try.  Jicama is a round, bulbous root vegetable native to Mexico and Central America.  It has a crisp, crunchy, white flesh and a flavour that is sometimes described as resembling a savoury apple.  Jicama is relatively low in calories and is an excellent source of prebiotic fibre. Once cup of raw jicama slices contains just 46 calories and 4.5 g net carbs along with 6 g fibre.

Above I seasoned my fries simply with salt and pepper. However, you can use whatever spices and seasonings you prefer. I often add turmeric or cumin and chili powder or Trader Joe’s Chile Lime Seasoning and serve them with a side of guacamole or homemade dipping sauce.

Jicama Fries Recipe

Ingredients:

  • 1 medium jicama, peeled and cut into thin fries approximately 1/4” thick

  • 1 Tbsp avocado oil (or use spray avocado oil to lightly coat)

  • 1 tsp salt, divided, adjusted to taste

  • 1/4 tsp fresh black pepper

  • optional turmeric, cumin, chili powder, smoked paprika, Trader Joe’s Chile Lime seasoning, or seasonings of choice, adjusted to taste

Directions for Oven:

Jicama Fries seasoned with Trader Joe’s Chile Lime Seasoning.

Jicama Fries seasoned with Trader Joe’s Chile Lime Seasoning.

  1. Preheat oven to 400F.

  2. Put cut jicama into a medium pot of boiling water with 1/2 tsp salt for 15 min. Drain and pat dry.

  3. Combine oil, remaining 1/2 tsp salt, pepper and spices in a large mixing bowl. Add jicama and toss to coat evenly.

  4. Spread the jicama pieces in a single layer on a parchment-lined baking sheet.

  5. Bake for 20 minutes, flip over, then bake for another 20 minutes or until desired tenderness achieved.  Broil for a couple minutes at the end to get those nice crispy bits, watching carefully to avoid burning.

Directions for Air Fryer:

  1. Preheat air fryer to 400F.

  2. Put cut jicama into a medium pot of boiling water with 1/2 tsp salt for 15 min. Drain and pat dry.

  3. Combine oil, remaining 1/2 tsp salt, pepper and spices in a large mixing bowl. Add jicama and toss to coat evenly.

  4. Spread the jicama pieces in a single layer in the air fryer basket (do multiple batches if needed).

  5. Bake for 15-20 minutes, or until desired level of doneness, flipping halfway through.

Serve with your favourite condiments & enjoy! Below I topped my jicama fries with crunchy cashew yogurt sauce, guacamole, microgreens, and Sriracha.

Crunchy Cashew Yogurt Sauce

Ingredients:

  • 1/2 cup roasted unsalted cashews, soaked in hot water for one hour and drained

  • 1/2 cup plain yogurt (nondairy or Greek)

  • juice of one lime

  • 2 Tbsp nutritional yeast

  • 1 tsp cumin

  • 1/4 to 1/2 tsp ground turmeric

  • salt and pepper, adjusted to taste

  • Sriracha, adjusted to taste (optional)

Directions:

Put all ingredients into blender container and blend coarsely or until desired consistency achieved. Season to taste. Serve immediately or store in an airtight container in the fridge for 4 to 5 days.

Jicama Fries served with Crunchy Cashew Yogurt Sauce.

Jicama Fries served with Crunchy Cashew Yogurt Sauce.

Air Fryer Jicama Fries with seasoning salt.

Air Fryer Jicama Fries with seasoning salt.