Jicama Fries Recipe

Incorporate more veggies into your diet with this delicious jicama fries recipe. You only need to cut them into thin slices, toss in a couple of spices and bake them until crispy-edged. While jicama doesn’t taste like potatoes, you can still pair them with a fry sauce, garlic aioli or honey mustard.

Yield: Serves 2
Prep time: 5 minutes
Cook time: 40 minutes


  • 1 medium jicama (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, bring a large pot of salted water to a boil. Peel 1 medium jicama, making sure to peel deep enough to get to the white part. Trim off the ends and cut into 1/4-inch-thick slices. Stacking a few slices at a time, cut the slices lengthwise into 1/4-inch-thick matchsticks.
  2. Add the jicama to the boiling water and cook until crisp-tender when pierced with a paring knife, about 10 minutes. Drain and pat dry with towels.
  3. Place the jicama, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a rimmed baking sheet. Toss to coat and spread the jicama into a single layer.
  4. Bake until the fries are lightly browned and crisp around the edges, flipping them halfway through, about 30 minutes total.

Source: the Kitchn

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