Crispy Jicama Fries
120kcal
Ingredients
- 1 large jicama about 1.5 lbs, peeled and cut into thin fry-shaped sticks
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley optional, for garnish
Method
- Bring a large pot of water to a boil. Add the jicama sticks and boil for 10 minutes to soften slightly. Drain and pat dry with paper towels.
- Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the jicama fries with olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper until evenly coated.
- Arrange the fries in a single layer on the prepared baking sheet, making sure they aren't crowded for even browning.
- Bake for 30–35 minutes, flipping halfway through, until the fries are golden in spots and edges start to crisp.
- Optional: Broil for an additional 2–3 minutes for extra crispy texture, but watch closely to avoid burning.
- Remove from oven, let cool slightly, and sprinkle with chopped parsley before serving. Serve hot with your favorite dipping sauce.
Nutrition
Calories120kcalCarbohydrates10gProtein1gFat7gSaturated Fat1gSodium300mgPotassium150mgFiber6gSugar2gVitamin A500IUVitamin C20mgCalcium20mgIron1mg
Notes
Want crispier fries? After boiling, let the jicama dry completely before seasoning. Moisture is the enemy of crispiness. You can also try using an air fryer for even more crunch—just reduce the cooking time and shake the basket halfway through.