What Makes Jicama Fries So Special
Crunchy, lightly spiced, and impossibly addictive, jicama fries are the guilt-free snack you’ll crave all season long. With just a handful of pantry staples olive oil, smoked paprika, and a dusting of cornstarch these baked jicama fries transform into golden, crispy delights. They’re like sweet potato fries’ cooler cousin: subtly sweet, wonderfully crisp, and begging to be dipped into your favorite sauce. Perfect for game nights or a lighter twist on holiday sides, they’re a veggie-packed upgrade your family won’t see coming.
Now, I’ll confess my first batch of healthy jicama fries turned out a tad soggy. (Lesson learned: don’t skip the cornstarch!) But once I nailed the method, they became a staple in my kitchen. The trick? Letting them rest after baking those last few minutes of cooling work magic for crispiness. Trust me, once you taste that smoky-sweet crunch, you’ll be hooked!
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Ingredients for Jicama Fries
- 1 large jicama (about 1 pound), peeled and cut into 1/4-inch thick fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Cook Time for Crispy Jicama Fries
These jicama fries come together in under 40 minutes faster than takeout! Prep takes just 10 minutes (mostly peeling and slicing), while the oven works its magic for 25–30 minutes. I love how hands-off they are pop them in, flip once, and voilà! For more speedy veggie sides, try my roasted sweet potato salad it’s another weeknight lifesaver.
How to Make Baked Jicama Fries
1. Preheat & Prep
Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Toss with Oil
Toss the jicama fries with olive oil until evenly coated.
3. Season Generously
Sprinkle garlic powder, smoked paprika, salt, and black pepper over the fries, then toss again.
4. Dust with Cornstarch
Dust the fries with cornstarch and toss once more to help them crisp up in the oven.
5. Bake to Perfection
Spread the fries in a single layer on the baking sheet, ensuring they don’t overlap. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy.
6. Rest & Serve
Let cool for 5 minutes before serving they’ll crisp up further as they sit.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make these spicy jicama fries even more irresistible. Here’s what I’d tell my best friend over coffee:
- Flavor swap: Swap smoked paprika for chili powder and a pinch of cayenne for a kick. Pair them with my healthy Mexican layer dip for a fiesta twist!
- Diet tweak: Lower the oil to 1 tablespoon and spritz with water before baking they’ll still crisp up beautifully.
- Texture fix: If your fries are too thick, they’ll stay soft. Aim for 1/4-inch sticks (like skinny steak fries).
- Storage tip: Keep leftovers in an airtight container for up to 3 days. Re-crisp in the oven at 375°F for 5 minutes. (Microwaving makes them chewy learned that the hard way!)
Jicama Fries
Ingredients
- 1 large jicama (about 1 pound), peeled and cut into 1/4-inch thick fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
Equipment
- baking sheet
- parchment paper
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the jicama fries with olive oil until evenly coated.
- Sprinkle garlic powder, smoked paprika, salt, and black pepper over the fries, then toss again.
- Dust the fries with cornstarch and toss once more to help them crisp up in the oven.
- Spread the fries in a single layer on the baking sheet, ensuring they don’t overlap. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy.
- Let cool for 5 minutes before serving—they’ll crisp up further as they sit.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Here’s why I adore these healthy jicama fries: they’re packed with fiber (one jicama has nearly half your daily need!) and vitamin C, yet lower in carbs than potatoes. They’re naturally gluten-free and vegan, too. For more gut-friendly recipes, my quinoa chickpea salad is another favorite. According to Mayo Clinic, jicama’s prebiotics support digestion bonus points for tasty and tummy-friendly!
A Lighter Version of Spicy Jicama Fries
Craving heat without the oil? Try air-frying your fries (like these apple fries) at 400°F for 15 minutes, shaking halfway. Or skip the cornstarch and opt for a light mist of olive oil spray. For more low-cal crunch, my sweet potato chips hit the spot. Bless This Mess has great tips for crispy air-fryer veggies, too!
Thoughtful Tips for Special Diets
When my dear friend Margaret who’s been mindful of her blood sugar for years first tried these jicama fries, she couldn’t believe they were naturally low glycemic! That’s the beauty of jicama: it’s kinder to glucose levels than potatoes, but just as satisfying. For my sugar conscious friends, here’s how I adapt this recipe: I skip the cornstarch (though they’re slightly less crispy) and use smoked paprika’s natural smokiness to replace any craving for sweetness. Another trick? Pair them with my vegan burrito bowl the fiber-rich combo keeps everyone at the table happy and full.
How to Serve Jicama Fries
I’ll never forget the summer potluck where I brought these crispy jicama fries alongside my signature layer dip. The crunch of the fries against the cool, creamy dip had everyone asking for the recipe! For a playful twist, serve them in parchment-lined baskets with small ramekins of sauces think chipotle mayo (mix Greek yogurt with a dash of smoked paprika) or a zesty lime crema. They’re also divine with my spinach-feta turkey burgers for a lighter take on burger night. As Our Best Bites suggests, a honey-lime dip can add a sweet-tart contrast if you’re feeling fancy!
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with baked jicama fries! Like the time I crowded the pan (lesson learned: they steam instead of crisp) or when I skipped the cornstarch (let’s just say “floppy” was the operative word). Here’s how to sidestep common pitfalls:
- Cutting too thick: Aim for 1/4-inch sticks any thicker, and they’ll stay stubbornly soft. I use my trusty mandoline for even slices.
- Skipping the flip: Halfway through baking, give them a gentle turn. It makes all the difference, just like with my sweet potato chips.
- Storing while warm: Let them cool completely before tucking them away, or they’ll turn soggy. For more storage wisdom, Cooking LSL has great insights.
Remember, friends: even imperfect fries taste delicious with a sprinkle of love (and maybe extra paprika)!
How to Store Jicama Fries
When my grandson Noah visited last month, we made a double batch of these healthy jicama fries only to realize we’d overestimated our snack capacity! Here’s how we kept them tasting fresh: cooled them completely, then layered them in an airtight container with parchment between the layers. They stayed crisp for two days in the fridge, and we revived them in a 375°F oven for 5 minutes. For longer storage, freeze them before baking (tossed in oil and spices) on a tray, then transfer to bags. When craving strikes, bake straight from frozen, adding a few extra minutes. Pair them with my make-ahead pasta salad for effortless meals. As Cooked by Julie notes, parchment is key to preventing freezer cling!
Try This Jicama Fries Yourself
If you’ve ever hesitated to try jicama (I did too that knobby exterior can be intimidating!), let this recipe be your gateway. The first time I made these spicy jicama fries for book club, they vanished before the wine was poured! Trust me, once you experience that crunch so much lighter than potato fries yet just as craveable you’ll be hooked. For more veggie inspiration, explore my colorful vegetable sides or the mango-jicama slaw that’s become my summer staple. And if you’re craving more global flavors, my Cinco de Mayo menu has plenty of lightened-up favorites. Happy crunching, dear friends!
Frequently Asked Questions
Can I make jicama fries in an air fryer?
Absolutely! Reduce the oil to 1 tablespoon and air-fry at 400°F for 12–15 minutes, shaking the basket halfway. They’ll crisp up beautifully just like my air-fryer sweet potato chips.
How do I prevent sogginess?
Cornstarch is your best friend here! Also, avoid overcrowding the pan give each fry space to breathe, just like when roasting Brussels sprouts.
Are jicama fries keto-friendly?
With only 5g net carbs per serving (vs. 15g in potatoes), they’re a great lower-carb option. For more keto ideas, try my quinoa-chickpea salad with modifications.
Can I use different seasonings?
Oh yes! Taco seasoning, curry powder, or even cinnamon-nutmeg blends work wonders. Get creative like with my Thanksgiving spice-roasted veggies.
