Keto Jicama Fries
These keto jicama fries are a crisp, low-carb alternative to traditional potato fries. Light and slightly sweet, jicama fries bake up golden and make an excellent side dish or snack for anyone following a ketogenic or low-carb diet. They’re especially good served with baked or fried fish for a keto-friendly take on fish and chips. This recipe is easy to scale and adaptable with your favorite dry seasonings.
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 people
Ingredients
- 1 small jicama, washed and peeled
- 2 tablespoons oil of choice (avocado, olive, or another high-heat oil)
- 2–3 teaspoons dry seasonings of choice (suggested: salt, black pepper, garlic powder, onion powder, and paprika)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment and lightly coat it with cooking spray or a thin film of oil to prevent sticking.
- Wash and peel the jicama. Slice the jicama into long, even strips about 1/4 inch thick so they cook uniformly. Try to cut similar-sized pieces for best results.
- Place the jicama strips in a single layer in a microwave-safe dish and cover them with water. Microwave on high for about 6 minutes to begin softening them. Jicama will not become completely soft at this stage; the goal is to tenderize slightly so the fries can crisp in the oven. Depending on the size of your jicama and your microwave, you may need to do this in two batches.
- Drain the jicama well and pat the strips dry with paper towels to remove excess moisture. Arrange the jicama in a single layer on the prepared baking sheet without crowding.
- Drizzle the oil evenly over the jicama strips and toss gently to coat all pieces. Make sure the oil is distributed so the fries crisp evenly.
- Sprinkle your chosen dry seasonings over the fries and toss again to coat thoroughly. Use 2–3 teaspoons total of seasoning, adjusting to taste.
- Bake at 425°F (220°C) for 15 minutes. Remove the pan and stir or flip the fries so they brown evenly, then return to the oven and bake another 15 minutes or until the fries are golden and have some crisp edges.
- Optional: for extra browning, place the baking sheet under the broiler for 1–2 minutes—watch carefully to avoid burning. Serve warm.
Tips for Crispy Jicama Fries
- Cut fries into uniform sizes so they bake evenly.
- Dry the jicama as much as possible after microwaving to reduce steaming and promote browning.
- Do not overcrowd the baking sheet; give fries space so hot air can circulate.
- Use a neutral, high smoke point oil (avocado or light olive oil) for best results at high temperature.
- If you prefer, use parchment instead of foil to avoid sticking and make cleanup easier.
Variations and Serving Suggestions
Change the seasonings to create different flavor profiles: try chili powder and lime for a spicy kick, Italian herbs for a Mediterranean twist, or smoked paprika and sea salt for extra depth. These fries pair wonderfully with keto tartar sauce, aioli, or a simple squeeze of fresh lemon. They’re an excellent accompaniment to baked or pan-fried fish, grilled chicken, or a fresh salad.
Notes
This recipe yields about 6 servings; one serving equals roughly one-sixth of the recipe. According to the original recipe information, 1 serving contains about 2.3 grams of net carbs.