A crispy, crunchy jicama french fry that’s perfect for a keto or low carb diet!
Crispy Low Carb Jicama Fries:
When it comes to the success of recreating classic comfort foods (my favorite type of recipe), it’s always about two main factors.The first, is obviously flavor. Flavor is the cornerstone of any dish, so that is a given.
The second factor is texture. If you’re replacing foods with healthier options (like in this case I swapped potato for jicama), you want to have the same comforting feeling that the classic version provides.
Now, by all means I am not saying to never eat a french fry. But, if you’re looking for a great alternative that has incredible flavor (especially when grilled) and is crispy and crunchy on the outside, but also little tender on the inside…
Well then, this recipe for Crispy Low Carb Jicama Fries is for you. Full recipe is below and read on for a few tips and tricks on how to prepare these in a few different ways to fit your lifestyle!
- Sharp Chef’s Knife
- Cutting Board
- Mixing Bowl
Have you ever heard of Jicama before? Have you ever tasted it before? Most of you are probably saying no… that’s because it isn’t really popular in mainstream American recipes.
The first time I had fried jicama was at a cuban restaurant I frequented back during our 3 year stint of living in Miami. Jicama is often used in a lot of Central and South American recipes, and is a really great low carb replacement for a classic potato.
Jicama is a large root vegetable, holds up well during cooking, and has a bit of a crunch to it (which is why I love eating these as fries).
You can prepare these easily in two ways (well three if you want to actually fry them but that is a little messier and adds more precision, so I will save those directions for another time).
My favorite method is to charcoal grill the fries. The smoke and the fire really enhance a somewhat bland tasting root vegetable, into something that is actually quite addictive. The next, obviously is through roasting in the oven. I know not everyone grills almost year round like I do, so I have provided both variations to help match your needs and lifestyle.
The nice thing about these fries, is that they hold and retain flavor well. So, feel free to season with your favorite flavors. I enjoy everything from my favorite Code 3 Spices BBQ rubs (I love the back draft rub), to old bay seasoning, or even Jamaican Jerk style.
The possibilities are endless, and you of course can never go wrong with classic sea salt either. I have found whole jicama at my local Hen House grocery store here in Kansas City and have also seen pre-cut jicama sticks at Trader Joes. I would think (but can’t guarantee) that whole foods also sells jicama as well.
Cut them to your preferred size and shape (I like a thinner fry about the thickness of my pinky finger aka allumette cut if you want to get technical). Oil, season, and simply bake/ grill to desired doneness.
Want a good burger to pair with these fries? Try one of these 6 epic keto friendly burger recipes!
Are you a french fry frosty dipper? GUILTY! Check out my No Churn Keto Frosty recipe.
- 1, Medium Jicama (peel, and cut to be about 1/4"x1/4" thick) *Trader Joes has pre-cut jicama sticks too.)
- 1 tbsp Olive Oil
- 1 tsp. Tumeric
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 2 tsp. Favorite Spices (Sea Dog rub from Code 3 spices is pictured)
- Preheat either the oven or grill to 400 F. Set the grill up for two zone cooking (if grilling)
- Peel, cut and prep the fries. I like to pat mine dry a bit with a paper towel to remove excess moisture to help aid in a crispy outside.
- In a bowl, add the sliced jicama, oil, and seasonings. Toss until all is evenly coated.
For the oven- Place fries on a baking sheet and make sure they are spread out and not touching. Bake for 20 minutes nd flip the fries over. Bake until they begin to brown and get a little crispy on the outside. You can also broil them for a minute or two before serving. NOTE: You may need to adjust baking time depending on how thick and evenly you cut the jicama. Adjust time as needed.
For the grill- Place the fries on the grate that is set up for indirect cooking. Cook for about 10 minutes and move them to the direct side of the grill. Allow the fries to brown and get a slight char, remove, and serve.
Nutritional Information: Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
Amount Per Serving: Calories: 73 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 5mg Carbohydrates: 10g Fiber: 6g Sugar: 2g Protein: 2g