Crispy Jicama Fries (Keto | Paleo | LCHF)
Craving fries? These low carb jicama fries are super crispy on the outside and soft on the inside!
What Is Jicama?
Jicama is a Mexican “potato” or “turnip” with half the carbs of actual potatoes. Don’t expect them to taste just like fries, they’re a lot sweeter, but they are a good spud alternative for all of us following a low carb lifestyle. One thing to note about them, is the fact they are not the lowest carb vegetable out there, but in comparison to potatoes, they’re pretty awesome.
For every 100g/ 1 cup:
- potatoes contain 15g net carbs
- sweet potatoes come in crazy high with 20g net carbs, and
- jicama only has 5g net carbs!
Peel Away Those Layers…
Jicama has two layers which need to be peeled away, before you cook it. The first layer is the darker skin, then there is an off-white creamy color which is stringy. After those two layers are gone, you will reveal the inner white layer, which is very similar to the inside of an apple. Then it’s time to chop and cook.
Bake or Fry…
Boiling is crucial to make the inside of this veggie soft. If you don’t boil it (which I have done before) then it’s way too crunchy. So make sure to boil them first, for 12-15 minutes.
After they have been drained, place them on a baking tray. Coat them in the oil, paprika, salt and pepper. Bake for 35-40 minutes. Then, fry them in oil (about 2 inches high) for 5 minutes to get extra crispy!
Side Note: I have been meaning to invest in an air-fryer, and I will…but because my life is a little crazy right now (will explain more in some future posts), it has been put on the bottom of my list of things to do/buy.
Crispy Jicama Fries
- 2 jicamas
- 3 tbsp olive oil
- 2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Peel and cut the jicama into fries and preheat oven to 420ºF.
- Boil for 12-15 minutes, then drain.
- Place fries on a baking sheet and coat in oil, salt and pepper. Bake for 35-40 minutes, turning over halfway through.
- Pour enough oil in frying pan (about 2" high), and fry the jicama for 5 minutes, stirring frequently to ensure they don't burn. Place on paper towel to absorb excess oil.
- Serve & Enjoy!
Net Carbs: 7.4g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.