Ingredients
Directions
Once the jicama is cut, add it and enough water to cover the jicama by 1 inch to a medium stovetop pot. Heat over medium-high heat, bringing to a boil. Boil for 10–12 minutes, or until fork tender.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Once the jicama is tender, drain and pat it dry with paper towels or a clean kitchen towel.
Add the optional olive oil, lime juice, chili powder, and onion powder to a shallow pie dish. Whisk to combine the ingredients.
Add the jicama to the pie dish and toss it to coat or brush it with a pastry brush to coat all sides of the jicama with the marinade.
Lay the jicama evenly on the prepared baking sheet, leaving any excess marinade behind, as it will burn on the sheet.
Sprinkle with optional salt and pepper.
Bake for 35–40 minutes, until crispy on the outside, flipping halfway through.
Serve jicama fries as is or with a dipping sauce (suggestions below!).
Chef’s Notes
Substitutions
In place of jicama, try potatoes or sweet potatoes.
In place of chili powder, use your favorite spice blend.
Use low-sodium vegetable broth or water for oil-free.
How to Cut Jicama
First, cut off both knobby ends and peel the jicama. Next, cut it in half lengthwise and place the cut side down on the cutting board. Cut the jicama into ¼” strips.
Dipping Sauce Options
Serve these with Green Tahini Sauce, Avocado Yogurt Sauce, or 5-Minute Cheesy Sauce.
Storage
Store jicama fries in the refrigerator in an airtight container for up to 3 days.
4 servings
182g
- Amount per serving
- Calories110
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 65mg3%
- Total Carbohydrate 17g7%
- Dietary Fiber 9g33%
- Total Sugars 3g
- Includes 0g Added Sugars0%
- Protein 2g
- Calcium 30mg3%
- Iron 1.4mg8%
- Potassium 310mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Once the jicama is cut, add it and enough water to cover the jicama by 1 inch to a medium stovetop pot. Heat over medium-high heat, bringing to a boil. Boil for 10–12 minutes, or until fork tender.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Once the jicama is tender, drain and pat it dry with paper towels or a clean kitchen towel.
Add the optional olive oil, lime juice, chili powder, and onion powder to a shallow pie dish. Whisk to combine the ingredients.
Add the jicama to the pie dish and toss it to coat or brush it with a pastry brush to coat all sides of the jicama with the marinade.
Lay the jicama evenly on the prepared baking sheet, leaving any excess marinade behind, as it will burn on the sheet.
Sprinkle with optional salt and pepper.
Bake for 35–40 minutes, until crispy on the outside, flipping halfway through.
Serve jicama fries as is or with a dipping sauce (suggestions below!).
