This Jicama Fries recipe makes a crisp & delicious batch of low carb keto fries, a healthier alternative to regular fries. Low carb, keto, paleo, gluten free
Happy happy Labor Day and I hope this finds you doing absolutely no labor and enjoying your friends and family and whatever else floats your boat.
I’ve been enjoying a relaxing weekend that started with a meal at Playground 2.0 which was absolutely delicious, hanging out with some friends, a trip to Raging Waters water park and today I’ll be cooking and hanging out around the house getting ready to go to Atlanta next week!
I’ve been eating a lot of good food this past week and one of my favorite things I’ve had is jicama fries! (Pronounced Hick-a-mah).
I love me some fries. I don’t really know anyone who doesn’t love fries. Something about that golden brown deliciousness dunked in some ranch.
These aren’t your typical crunchy spud potato fries. These are made of jicama. But in my pursuit of turning all the popular most favorite regular recipes into low carb and keto versions, I made these Jicama Fries and I think they’re a real contender.
Jicama Fries (Low Carb French Fries)
- 1 Jicama or 1 package Jicama fries from Trader Joe's about 2 cups Jicama Fries
- Seasonings of choice: garlic powder, seasoned salt, onion powder, parmesan cheese, truffle salt, etc.
- Oil I use Avocado oil but you can also use olive oil, coconut oil or duct fat
- salt to taste
- Preheat oven to 400 degrees.
- If using a jicama, remove skin and cut into fry shapes.
- Bring a pot of water to a boil. Once boiling, add in jicama and cook for about ten minutes until slightly softened.
- Once done, drain water and pat jicama dry with a paper towel. Mix jicama with seasonings of choice in a bowl with avocado, olive or coconut oil.
- Cook for 23 minutes at 400 degrees, flipping halfway through until fries are desired levels of crispy.
- Serve with favorite dipping sauce.
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