These jicama fries are our family FAVORITE substitute for traditional fries.
They’ve got the same texture and taste, heck, they look just like ‘tatoes! They’re perfect for dipping in your favorite sauces, and they make for delicious low carb side dishes for all your favorite meals.
Not to mention, all you have to do is toss them in oil and bake! How easy is that?!
If you’ve tried low carb fries recipes like zucchini fries before, and weren’t that stoked, then trust me when I tell you, this low carb recipes going to be entirely different.
Get those sauces ready, let’s dive in!
I literally love everything about these jicama fries, including:
- They look and taste just like traditional fries. AND, they’ve got a delicious crunch.
- They’re baked, not fried.
- Significantly lower in net carbs than traditional fries (Psst — traditional fries have 43.6g net carbs in 1 medium serving)
- EASY! Toss these in the oven, and continue with your evening.
Not much to these jicama fries! Just a few ingredients and basic kitchen tools… here’s what you’ll need:
Jicama – What is jicama you ask?? It’s a root veggie that’s also known as a Mexican yam. Although rather high in total carbs, it’s fiber content is also high, giving this veggie 5g net carbs per sliced cup!
Oil – Use any mild tasting oil you prefer here, such as avocado on sunflower oil.
Seasoning – I like to keep it simple with S+P, feel free to get as fancy as you’d like! Try cajun seasoning, Italian seasoning, or truffle salt.
Tools To Make
To make these jicama fries, you’ll want:
- A sharp knife the remove the peel and cut the jicama into sticks.
- A rimmed baking sheet, to keep all the fries in one place.
Removing jicama’s tough skin. The easiest way to do this is with a sharp knife, not a veggie peeler — I know this seems weird, but the skin is so thick, it’s hard for a veggie peeler to fully remove it.
Cutting the jicama into fries. The smaller you cut the fries, the crispier they’ll become.
When baking, be sure to flip the jicama, this will get the fries nice and crispy on each side.
Jicama fries are best served immediately, as they lose their crispy crunch when stored in the fridge. If you have leftovers that need to be reheated, do so in the oven or toaster oven for the best results!
We love to serve these jicama fries as a side dish to all the classics, such as burgers, bunless burger, or a burger made with my low carb hamburger buns. They also go great with ALL grilled meats, or as a side to your favorite chicken sandwich.
Be sure to dip your fries in ALL.THE.SAUCES. We love this low carb ketchup or this homemade ranch dressing!
Looking to add your own twist to these jicama fries? Here are a few ideas!
- Add cheese for cheesy fries. Simply bake the jicama per the instructions below, then crank the oven to broil. Sprinkle the top of your fries with low carb cheese and broil just until the cheese melts… YUM! Alternatively, you can dip your jicama fries in low carb cheese sauce.
- Make Taco Bell inspired nacho fries by tossing your fries in low carb taco seasoning and dipping them in guacamole or nacho cheese.
- Truffle fries are our fave! Toss your fries in truffle salt (instead of plain salt) and parmesan. Once they’re done baking, sprinkle them with chopped parsley.
- Make other veggie fries. Use the same concept as below to make all sorts of fries from low carb vegetables — some of our favorite veggies include zucchinis, rutabagas, and green beans.
Jicama FriesPrint Recipe Pin Recipe
- 1 Jicama
- 1 Tablespoon Mild Tasting Oil (see notes below)
- 1/2 Teaspoon Kosher Salt
- Preheat oven to 400 F.
- Cut and peel the jicama into small fries. The best way to peel the jicama is to remove the top and bottom (the root) and use a sharp knife to carefully remove the peel.
- Toss jicama in oil and sprinkle with salt and pepper. Spread in a single layer on a rimmed baking sheet, making sure to leave enough room between the fries so they can crisp up (you may need to use a second pan, depending on the size of your jicama).
- Bake in preheated oven for 45 minutes, removing from the oven every 15 minutes and tossing the fries to ensure each side gets crisped.
- Allow fries to cool slightly before diving in. Taste, and adjust seasoning to your liking (I usually add an additional 1/2 teaspoon of salt, this will depend on the size of your jicama). Enjoy!
Can’t get enough of all the creative ways to sub in veggies for traditionally high carb recipes? We can’t either! Here are a few more veggie-based sides we love:
- Kale Chips. These are a classic for a reason!
- Eggplant Chips. Delicious and easy!
- Low Carb Onions Rings. The batter on these is perfection!
- Avocado Deviled Eggs. Did you know avocados are the best mayonnaise substitute?
- Low Carb Green Smoothie. Sneak your greens in before you get out of your PJs.
There you have it! Everything you need to know about making jicama fries. I hope you love this recipe as much as we do, and I truly can’t wait to hear what you think! Leave me a comment below and let me know. Enjoy!