Keto Recipes

JICAMA FRIES – SEASONED LOW CARB FRENCH FRIES

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Do you miss the good old days of grabbing a burger and fries? I sure do. But, what’s a great low carb replacement for potatoes?

I suppose you could use a radish or turnip to make low carb fries. I’ve even seen people use rutabaga. However, I wanted to see how jicama fries tasted. I’ve used it before in my mock low carb apple pie filling recipe and loved the results.

Jicama is a bit higher in carbs than radish or turnip. So if you are on a strict keto diet, you may want to use those root vegetables instead.

But, I like to venture out and try different things. And, I’ve already tried jicama as an apple pie filling. This time, I wanted to see how it tastes in a savory recipe.

Even though jicama is a firm root, these oven-baked fries were soft. If you want them to be crisp on the outside, it’s best to fry them in oil.

To cut the jicama fries, I used an inexpensive mandoline slicer. The root is very tough, so you do need a very sharp blade. And, it’s tough to get uniform slices by hand.

I’m going to try making low carb fries out of radish and turnip to see how they compare. The process would be the same, but those may not require boiling first.

Ingredients

  • 2 cups jicama sliced (about 1 small)
  • 2 tablespoons avocado oil
  • 3/4 teaspoon sea salt divided
  • 1/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika

Instructions

  1. Peel jicama and slice into french fry pieces.

  2. Sprinkle 1/2 teaspoon sea salt into medium pot of water. Bring to a boil.

  3. Boil jicama fries in boiling water for 10 minutes. Drain in colander.

  4. Place drained jicama pieces into a large mixing bowl. Coat with avocado oil, then sprinkle on 1/4 teaspoon sea salt, garlic powder, cumin, and smoked paprika. Blend in spices.

  5. Spread fries onto oiled baking pan. Bake at 400°F for 30 minutes, turning halfway through baking time, until fries are crisp.

Recipe Notes

For crispier french fries, remove the jicama from the oven after about 10 minutes and then fry in hot oil until browned.

Radish or turnip can be used in place of the jicama and may not require boiling first.

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