I LOVE fries, they are my weakness and I would eat them everyday if they weren’t so darn fattening. Discovering Jicama fries was pretty exciting to me, they have a very similar texture and taste to potatoes with half the amount of calories and carbohydrates.
I found a recipe for Jicama fries on the blog Healthier Steps, which added a new and game changing step for making them. The instructions say to boil them for 8 minutes before baking. This takes the crunch out of them and makes the texture much closer to a potato. It made a huge difference.
You can season with whatever you please. I used my favorite Creole Seasoning, Tony Chachere’s, to add a little kick. If you haven’t tried this seasoning yet, you should. It works wonderfully on everything, shrimp, chicken, beef, eggs, salads, popcorn etc…endless possibilities.
Once you have sliced and boiled the Jicama, toss with olive oil and seasoning.
Then spread them out on a non stick foil lined baking sheet.
The only downside to this recipe is the waiting! Bake time is about 45 minutes.
Baked Creole Jicama Fries
Great substitute for potatoes, tastes great with half the calories and carbohydrates.
- 1 Large Jicama sliced
- 1 Tbls Olive oil
- Tony Chachere's Creole Seasoning to taste
- Salt to taste
Preheat oven to 400 and boil pot of water.
Remove skin from Jicama and slice.
Once water is boiling, add Jicama and set timer for 8 minutes.
When done boiling, drain and move to bowl to cool.
Once cool, toss with olive oil and seasoning.
Line baking sheet with non stick foil and spread fries into single layer.
Bake for 15 minutes, toss and bake for another 15 minutes. They may be done at this point depending on your oven. I had to add an additional 15 minutes to crisp them.
Serve with ketchup, ranch dressing or guacamole.
Did you try this recipe? Comment below and let us know what you think!