Oven Baked Low Carb Jicama Fries
Crispy, golden, and NAFLD safe, these Oven-Baked Jicama Fries are the ultimate low-carb alternative to traditional potato fries! Tossed in a savory blend of smoked paprika, garlic, and anti-inflammatory turmeric, this keto-friendly side dish delivers a satisfying crunch without the blood sugar spike.
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.