Keto Jicama French Fries are the perfect substitute for traditional potato-fries! We all grew up on the starchy carb-laden deep fried french fries. Let’s face it, potato french fries are delicious. But, not so healthy! Jicama, as a substitute, is healthier, lower in carbs, and will even become just as crispy when cooked properly. They are also becoming easier to find in groceries everywhere. Jicama is a Mexican Turnip that is very versatile. Joanie uses Jicama often as an apple substitute in salads.
We have previously posted our baked Zucchini Parmesan Garlic Fries, as an alternative to potato-fries. They are oven-baked. For all those vegetable lovers out there, they are perfect alternative. They are tasty when dipped in our Tomato Basil Marinara Sauce. Joanie actually breads her Zucchini Fries with an egg wash and parmesan coating. But, Jicama adds a more crunchy element that most resembles traditional fries. They are a bit higher in carbs, so tread lightly. But, it is a treat. It is the perfect side to any snack meal.
Here are some suggestions for dipping your low-carb Jicama fries:
- Cooks in 30 minutesDifficulty: Easy
Homemade Sugar Free Ketchup replaces processed Ketchup – eliminate high fructose corn syrup with our healthy sugar free recipe. We use healthy organic products to produce a delicious pantry staple!
- Difficulty: Easy
Our Keto Tartar Sauce Recipe is so creamy and crunchy. It is homemade with natural ingredients. It contains no sugar or preservatives. The perfect tangy condiment for seafood, fish, jicama fries, and even roasted vegetables.
Jicama is the star of this recipe! It is native to Mexico and is considered a “root vegetable.” The skin is not edible, but the inside flesh is white like a potato and delicious. Unlike potato skins, Jicama skins are too fibrous to eat. It has the texture inside of a pear, and tastes a bit like an apple. It is definitely sweeter and less starchy than a potato. They are woderful when eaten raw. You can see how we use Jicama in our Southwestern Cobb Salad with Chipotle Dressing.
Jicama is a great source of fiber and Vitamin C. They are abundant here in the Southwest, but we see their availability growing everywhere. Joanie likes to buy the pre-cut Jicama sticks. The market does all the work peeling and cutting them into perfect french fry size. The only problem is often Jicama are short and squat and your fries can be a bit short. If you have problems finding Jicama just click this link -> Jicama. A five-pound bag will arrive fresh to your door.
If you cannot find the pre-cut sticks, a Mandoline îs the perfect tool to cut your Jicama into french fry shapes. We have done that before and they work well. You can cut them with a sharp knife, but they are very tough to cut – be careful.
You can spice your Jicama fries with your favorite spices. Joanie likes the taste and texture when coated with sweet paprika, onion powder, and garlic powder. Salt also brings out the natural flavor. For a Southwestern flare you can also use cumin or chili powder. If you like heat, add a pinch of cayenne. We have also made them with simple sea salt and pepper, but the spiced versions are just so delicious. For a European twist, we have also coated our Jicama Fries with Rosemary or Thyme. This is a delicious coating when served with our Keto Mussels in Garlic Cream Sauce. Try Jicama fries dipped in mayonnaise!
Start by peeling the raw Jicama and cutting into 1/2 inch strips. As mentioned, Jicama is a bit difficult to cut, as it is very hard inside. Again, using a Mandoline will provide uniformity and ease in making fry shapes. However, to simplify the task, you can buy Jicama in pre-cut sticks in most markets. Joanie likes this alternative. They can even be boiled and frozen for later use. It is nice to have a bag full of Jicama sticks in the freezer.
We have shown both oven-baked and air-fried versions for the Jicama Fries in the recipe below. The preparation method is the virtually the same. Boiling in a microwave or on the stove is really a necessary step to create the crispy fries you will want. It removes the starch and after drying, just works much better than simply baking. The Air-Fryer version works best when heating previously frozen Jicama sticks. Just make sure that you keep the Jicama sticks from being too crowded with either method. You want them to cook thoroughly, inside and out.
If you find that your Jicama Fries are not crispy enough, simply turn on your broiler for 3-5 minutes after baking. They should be softer on the inside and crispy on the outside, just like potato fries. Topping them with a sprinkle of chopped parsley provides a nice presentation. Also, if you prefer saltier fry, you can season with more sea salt when they come out of your oven.
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Low Carb Jicama French Fries – Easy to Make, Crispy to Eat, and the Perfect Potato-Fry Substitute
Keto Jicama French Fries are the perfect potato-fry substutute. They are so crispy and so easy to make! Spice them as you like, and enjoy! And, as for more dipping sauces – try homemade Guacamole, Ranch Dip, or even a delicious Avocado Tartar Sauce. These Jicama fries are “the Bomb.”
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