Oven Baked Low Carb Jicama French Fries
Crisp, low carb, keto-friendly French fries are a possibility with the humble jicama! Serve this oven baked fries as a healthy alternative to traditional potato French fries alongside burgers, BBQ, or fish. They’re great dipped in unsweetened ketchup or my personal favorite – guacasalsa!
Even though I have never been much of a deep fried food lover, sometimes I just crave a French fry! Hot, crunchy and lightly salted, these jicama fries offer more than just a low carb win – this versatile root vegetable is packed with prebiotic fiber and vitamin C- making it an excellent choice for blood sugar control, gut health, and weight management.
Why You’ll Love These Oven-Baked Jicama Fries
If you’re skeptical that a rather hard root can actually satisfy a starchy potato craving, let me break down why this recipe deserves a permanent spot in your meal rotation:
- Low-Carb & Keto-Friendly: Traditional potatoes are packed with starch, but jicama is a low-glycemic powerhouse. You get all the joy of a fry-day side dish without the post-meal blood sugar spike.
- The Ultimate Crunch Factor: Jicama naturally holds onto a crisp, juicy texture. When baked correctly, it transforms into a delightfully crispy exterior with a tender, satisfying bite.
- Gut Health Champion: Because jicama is loaded with inulin (a type of prebiotic fiber), you are literally feeding the good bacteria in your gut while you snack. It’s functional nutrition at its finest.
- Endlessly Versatile: They pair beautifully with everything from a classic backyard burger to smoky BBQ pulled pork. Plus, they act as the perfect vehicle for whatever dipping sauce you throw their way.
What You’ll Need To Make Jicama Fries
You don’t need a complicated pantry list to make these happen. We’re keeping things clean, nutrient-dense, and high impact with just a few staple ingredients:
- Jicama: The star of the show. Look for medium-sized roots that feel heavy for their size and have smooth, unblemished skin.
- Avocado Oil: My absolute go-to for high-heat baking. It has a neutral flavor profile and a high smoke point, ensuring your fries get perfectly crisp without burning.
- Smoked Paprika: This adds a subtle, earthy smokiness that helps give the fries a “torched” flavor- super satisfying when you’re not deep frying!
- Turmeric: A pinch of turmeric not only boosts the anti-inflammatory benefits, but it also gives these fries a gorgeous golden color that mimics classic diner-style fries.
- Garlic Powder & Salt: The original dynamic duo for an essential, mouth watering savory flavor.
Tips & Tricks for the Perfect “French Fry” Texture
One thing about jicama is that expectations need to be set – it has a remarkable ability to hold onto its crunchiness- this makes jicama and amazing choices for salads, pickles, or eaten fresh and dipped into some Tajin.
Because these keto jicama fries have a higher water content than standard spuds, getting them to feel like traditional French fries requires a little bit of culinary strategy. Here are my top pro-tips to ensure they get as close to traditional fries every single time:
- Boil the jicama: Don’t skip this step! Boiling your cut jicama sticks in salted water for about 10–12 minutes before baking softens the dense cellular structure. This ensures the inside gets perfectly tender while the outside crisps up in the oven.
- Dry Them Completely: After boiling, spread your jicama sticks out on a clean kitchen towel or paper towels and pat them thoroughly dry. Any leftover surface moisture will cause them to steam instead of roast, and we want maximum crunch!
- Give Them Space: When you spread the seasoned fries onto your baking sheet, make sure they aren’t crowded. Give them a little breathing room so the hot air can circulate around each fry. Use two baking sheets if you need to!
- Slice Them Evenly: Try to cut your jicama into uniform, matchstick-sized pieces (about 1/4-inch thick). This ensures they all cook at the exact same rate, preventing any sad, burnt ends while others are still cooking.
Storing And Reheating Jicama Fries
Jicama is a sturdy vegetable that can hold up well for several days. Store leftovers in an airtight container in the fridge for up to 1 week.
To reheat and re-crisp- place the fries on a foil lined baking sheet and bake on the lowest rack (or floor of the oven) at 270F for 30 minutes until crisp.
Jicama fries also freeze incredibly well! Lay cooked fries in a single layer on a parchment lined baking sheet and freeze for 4 hours. Then place the frozen fries into a freezer safe Ziplock bag and store for up to 3 months.
Oven Baked Low Carb Jicama Fries
Ingredients
- 1 Jicama
- 1 tsp salt, divided
- 2 tbsp avocado oil
- ¼ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Peel the jicama with a vegetable peeler and cut into thick slices- about 1/2 inch thick.
- Cut the slices into matchsticks about 1/4 – 1/2 inch wide and place them into a bowl with ice water to keep them from browning.
- Bring a pot of water to a rolling boil and add 1/2 tsp salt. and the jicama.
- Boil the jicama for 15 minutes until slightly softened. Drain and toss the jicama fries a bit in the colander to fluff up their outer layer. This will help make them crispier. Allow them to dry for several minutes.
- In a large mixing bowl, combine the avocado oil, remaining salt, turmeric, smoked paprika and garlic powder.
- Add the jicama fries and toss thoroughly to coat the jicama fries on all sides with the golden oil.
- Arrange the jicama in a single layer on a parchment lined baking sheet, taking care to leave some space in between each fry.
- Bake at 400F for 30 -35 minutes, flipping halfway to crisp up both sides evenly.
- Serve with unsweetened ketchup, guacamole, guacasalsa or your favorite dip.
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