Baked Jicama Fries
User Reviews
5
Baked Jicama Fries
Description
This recipe starts by peeling and slicing raw jicama into approximately quarter-inch fry shapes. The jicama fries may be microwaved briefly with water to soften them before drying and tossing with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika for a balanced smoky and savory seasoning. They are arranged in a single layer on a greased or parchment-lined baking dish and baked at 400°F for about 40 minutes to develop a golden exterior while maintaining a tender interior with a slight crispness.
The fries' texture contrasts the typical potato fry by retaining moisture and a gentle crunch when microwaving is done beforehand. These can be served with dipping sauces such as unsweetened ketchup, mayonnaise, guacamole, or salsa, providing flexible accompaniments. The natural sweetness of jicama pairs with the smoky and garlicky spices well.
For best results, thinner cuts resemble traditional fries better, especially when using store-bought jicama sticks which may be wider. Leftovers keep for up to 4 days refrigerated and can be reheated gently under a microwave or crisped again in an oven. Microwaving before baking is optional but recommended for softer texture preferred by some. Different oils like melted butter can be substituted for olive oil.
Ingredients
- 1 jicama about 1 pound, raw
- 2 tablespoons olive oil
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Lightly grease a ceramic or glass baking dish (such as a 9 X 13-inch baking dish). Alternatively, use a rimmed baking sheet and line it with parchment paper.
- Peel the jicama and cut it into ¼-inch-thick fries, or use pre-sliced jicama strips.
- Place the jicama strips in a microwave-safe bowl. Add ¼ cup of water. Cover and microwave for 8 minutes, stopping once to gently stir. If I use a large jicama, I sometimes microwave it for up to 10 minutes, but 8 minutes is usually enough.
- Using oven mittens, remove the bowl from the microwave. Be careful when removing the cover - hot steam will escape. Remove the jicama strips to paper towels to dry.
- In a large bowl, toss the partially cooked jicama fries with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika. Arrange them in a single layer in the prepared baking dish.
- Bake until browned and tender-crisp, about 40 minutes. Serve immediately.
Notes
- Cut jicama fries thinner than store-bought sticks for a better fry shape and cooking texture.
- Microwaving before baking softens fries; if skipped, fries stay crunchier but may be less tender.
- Serve with dips such as unsweetened ketchup, mayonnaise, guacamole, or salsa for flavor variety.
- Leftovers keep well in the refrigerator for up to 4 days and can be reheated in the microwave or oven to restore crispness.
- Olive oil is used for coating, but melted butter is a suitable alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 165kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 285mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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