© Kaylee Murphy

Jicama Fries

If you know me at all, you know one of my guilty pleasures is a nice basket of fries, especially sweet potato fries. Whenever we go out to eat, that’s the one thing I always look for on the menu without hesitation. However, I don’t always feel so good after having all that fried food, so I’m always looking for healthy alternatives that still satisfy my fry cravings.

Why Jicama Fries Are One of My Favorites

Along with my Almond-Flour Crusted Sweet Potato Wedges, these Jicama Fries are one of my favorites. They’re flavorful, crunchy, and starchy–everything makes a fry taste so delicious.  One of the best parts is that I can eat a ton of them (because they are addicting…) and not feel like crap!

Benefits of Jicama

Jicama is great for digestion due to its high fiber and prebiotic fiber content. Because jicama is high in vitamin C, it’s also great for the immune-system. Some other health benefits include supporting heart health, bone health, and blood sugar control due to its low glycemic index. See why Dr. Axe recommends jicama!

So, if you’re like me and you just want a damn fry now and again, now you can have your damn fries and eat them, too! Enjoy! 🙂

The Recipe

Jicama Fries

 

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This Mexican root vegetable makes a shockingly tasty fry! Don't believe me? Click on the recipe and try it for yourself!

Author: Kaylee

Recipe type: Vegetables

Ingredients

• 1 large jicama, peeled and cut into fries (about 3-4 cups)
• 1 tablespoon avocado or coconut oil (make sure the coconut oil is melted)
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• A pinch of cayenne pepper
• ¼ teaspoon sea salt

Instructions

1. First, preheat the oven to 400˚ (F). However, you may need to crank it up to 425˚ or 450˚.
2. Then, add the jicama fries to a large boiling pot of hot water. Boil the jicama until it is less crunchy (about 10 minutes, but be careful not to let them get too squishy).
3. Next, drain and transfer the jicama to a large mixing bowl.
4. Then, add the oil and seasonings to the jicama and stir until all the fries are well coated.
5. Next, place a cooling rack on top of a baking sheet and lay the jicama fries on the cooling rack (DO NOT overcrowd them). Alternatively, you can place the fries on a baking sheet and flip them halfway through cooking.
6. Finally, bake the fries for 30 minutes or until they are crispy.
7. Serve the fries hot. I like mine with a honey mustard dipping sauce, which is just equal parts raw honey and Dijon mustard, and sometimes I’ll add a dash of cayenne pepper. Yum!
8. Enjoy!

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