Jicama Fries

Boy, do I have a yummy and healthy side dish for you!

Jicama fries! They are a great alternative to traditional french fries made from potatoes. The texture is slightly different from regular french fries because of their crunchy, crisp texture, but the flavor is all there! 

What is jicama? I know I absolutely had no clue until I recently began exploring some veggies I never dreamed I would eat, nonetheless love! Jicama is a root vegetable that is from Mexico, but it can be found in almost any grocery store here in the USA. I know it doesn't look very appealing, but don't knock it until you try it! You may just find another veggie to add to your list of favorites! It is slightly sweet like an apple or pear, but it also reminds me of water chestnuts. Smaller jicamas are younger and sweeter, while the larger ones have a more starchier taste. It is very low calorie, has lots of vitamin C, and it is one of the finest sources of dietary fiber with an excellent source of oligofructose inulin, a non-digestible carbohydrate. This allows it to be an ideal sweet snack for diabetics and those trying to lose weight. What is not to love? 

There are a variety of ways to enjoy this vegetable, but roasted in the oven as fries is my favorite. Mainly because roasting helps bring out the sweetness in veggies. You can also eat these raw in a salad or by themselves as a snack!

First thing you need to do when making fries is slice off the top. Then peel the skin with a knife. I have seen some peel with their fingers or a vegetable peeler. Do whatever you prefer, as long you get that skin off!

Slice the jicama into thin strips so that they resemble fries. I started off by cutting the jicama into 4 sections. Then slicing them into 1/4 inch strips. Add jicama to boiling water and cook for 10 min. Drain water.

Add a teaspoon of olive oil. This will help the spices adhere to the jicama. Feel free to use an extra teaspoon if you desire, but a teaspoon worked great for me.

Add those spices! I used paprika and onion powder, but there really is no limit on what spices to use. Chili powder, garlic powder or other seasoning blends such as Mrs. Dash work well too! Experiment until you find what you like. Next time I might try smoked paprika in place of the regular paprika.

Toss it around and make sure all the fries are evenly coated. We wouldn't want the other fries to get jealous! Personally, I used my hands to mix it around, rubbing the spice mixture into the jicama.

I put a sheet of parchment paper on a baking sheet although I don't think it is necessary. I did it for easy clean up. Plus, I always have it around for those cauliflower pizza crusts!

Place the fries in a single layer on the baking sheet. Bake in a preheated oven for 30 minutes, flipping once.

Voila! Delicious healthy fries!

They will be kind of crunchy in the center and will never reach the texture of regular fries no matter how long you bake them because I know... I tried! It still tastes very yummy though! Serve them with some ranch dressing for an extra treat!

Jicama Fries

1 medium sized jicama, 3 cups sliced (6 Greens)
1 tsp olive oil (1 Healthy Fat)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
salt and pepper, if desired

Preheat oven to 400 degrees.
Remove the skin from the jicama by cutting the top off the jicama and then peeling it with a knife. It is very similar to how you would peel an apple.
Then cut the jicama into thin sections, like fries. Bring water in a medium saucepan to a boil. Add jicama fries and boil for 10 min. Drain.
Toss the fries in a bowl and add olive oil, paprika, onion powder, salt, and pepper. Coat the fries evenly with the spices.
Bake fries for 35 to 40 minutes, flipping them halfway through.

2 Servings with 
3 Greens, 1 1/2 Condiments, and 1/2 Healthy Fat per serving

These freeze really well. Just boil them for 5 minutes, cool them in an ice bath, then lay them out on clean towels until dry. Freeze on a cookie sheet then transfer to bags. You can then spritz them with oil and cook in the air fryer (or oven).

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