Golden Baked Jicama Fries

Gut-friendly baked jicama fries with turmeric and black pepper. Serve with fresh guacamole for a delicious summer side! Vegan, paleo, low-carb and keto.

As temperatures rise in Richmond and we get into the heart of summer, I’ve found myself not only craving more H2O (read my last post on infused waters to spice up your life!), but also naturally snacking on more water dense foods: cucumbers, strawberries, spinach, radish and bell peppers to name a few.

I associate these refreshing fruits and vegetables with the height of summer’s bounty displayed vibrantly at local farmers markets, and childhood memories of ripe watermelon juice dripping down my face on sticky humid days.

Golden Gut Baked Jicama Fries with Turmeric and Black Pepper. Serve with fresh guacamole for a delicious summer side.

However, this year I have found a new favorite, and I’m mildly obsessed with it’s unique flavor profile. It’s nutty and sweet, crunchy and juicy, and pairs well with both savory and sweet ingredients.

Not only is it a party in your mouth, but it’s also a gift to your gut due to its high nutrient content, water density, and prebiotic nature. Differing from probiotics (beneficial bacteria and yeast that live in your digestive tract), prebiotics contain non-digestible fiber that serve as food for probiotics. This superfood is straight golden gut glory.s

Have you guessed it yet? It’s Jicama!

Golden Gut Baked Jicama Fries with Turmeric and Black Pepper. Serve with fresh guacamole for a delicious summer side.

What is Jicama?

Jicama is a root vegetable, which shares the same color and shape as a turnip, but is about 2-3 times the size. It has a weathered brown skin (to be peeled before eating) that covers a white flesh, with a texture similar to that of a water chestnut or crisp pear. Some people describe the taste of jicama similar to that of an apple, but more neutral and certainly less sugary.

How to Eat Jicama

I love it raw (favorite snack recipe coming soon!) and have been reaching for it instead of carrot sticks as an afternoon snack with hummus or almond butter. Helpful trick: peel + cut your jicama into sticks ahead of time, and store with prepped carrots, bell peppers, celery, and cucumber for easy snacking throughout the week. Another option is to buy the pre-chopped jicama sticks at Trader Joe’s. A little more expensive, but so convenient.

Baked Jicama Fries

Health Benefits of Jicama

Jicama is low fat, low calorie (50 calories/cup), and high in soluble fiber (6 grams/cup), which will help you feel full for longer periods of time. The specific fiber it contains, oligofructose inulin, is prebiotic and low on the glycemic index making it ideal for diabetics and those looking to lose weight. Inulins prebiotic nature promotes “good” bacteria (probiotics) growth in the intestines, as well as promotes bone health by enhancing absorption of calcium from other foods.  It has an insanely high water content, about 90 percent, and provides you with a dose of calcium, magnesium, potassium, vitamins A, C, and beta carotene, which makes it an incredible post workout recovery fuel as well!

Golden Gut Baked Jicama Fries with Turmeric and Black Pepper. Serve with fresh guacamole for a delicious summer side.

*Note – since jicama is a high fiber food you may experience some digestive discomfort like bloating and gas when you first incorporate it into your diet, so I suggest you start small. If you tend to eat a lot of fiber already like me, you will be fine, but don’t dive in too heavy or consider yourself warned!

Now that I’ve completed nerding out on the health benefits of jicama, I should have your mouth drooling from the pictures I teased you with along the way. These are my golden gut baked jicama fries, which offer a lighter alternative from heavier root vegetables like sweet potato and parsnips in the summer. Sprinkled with an array of spices, including my favorite anti-inflammatory herb turmeric, these fries are tasty on their own, on a salad or dipped in my healthy guacamole.

Just a friendly reminder, turmeric’s golden color has a tendency to stain all that it touches so be careful while making the fries. If staining does occur, this article has some great tips for removing turmeric stains from your dishes, counters and fingers.

If you try this recipe for baked jicama fries be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

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Golden Gut Baked Jicama Fries with Turmeric and Black Pepper and a dish of guacamole.

Baked Jicama Fries

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4


Low-carb, gut-friendly baked jicama fries with turmeric and black pepper. Serve with guacamole for a delicious summer side. Paleo, vegan and keto-friendly.


  • 1 medium jicama, peeled and cut into thin slices about 1/4 inch thick (about 45 cups)
  • 1 Tablespoon avocado oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • homemade guacamole, for serving (store-bought works too)


  1. Preheat oven to 400°F.
  2. Place jicama slices into a large bowl, add oil, turmeric, garlic powder, onion powder, salt and pepper and toss to coat evenly.
  3. Spread the fries onto a baking stone or a baking sheet lined with a silpat mat or parchment paper making sure the fries aren’t crowded. They need space or else they will start to steam and get soft rather than crispy.
  4. Bake for 30 minutes, take them out of the oven and flip, then bake for another 20-30 minutes or until fries are a little brown and have reached the desired texture.
  5. Remove from oven and serve with guacamole for dipping.


  • These jicama fries might be a tad on the crunchy side given jicama’s natural texture. If you want them with less crunch you can boil the jicama slices for 8-10 minutes, drain the water and pat the fries dry before coating them with the spices and baking. I like the texture and don’t feel this step is necessary.
  • Recipe adapted from Healthier Steps.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 97
  • Sugar: 3g
  • Sodium: 246mg
  • Fat: 4g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 8g
  • Protein: 1g
  • Cholesterol: 0

Keywords: jicama fries


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  1. This recipe is very good. I made this with the Jicama and coating, added too more herb which was not in the recipe.Heated oven to 400 degrees. Which was too high and hot for this recipe. An hour was also too much time for this recipe in my open.

  2. i love to eat jicama! i usually just have it with some lime, but this recipe sounds way more delicious!! love that you added turmeric and that guacamole for dipping is genius! that why i am share you’re recipe on my website or Facebook page

  3. I followed the recipe to a T and within the first 30 minutes of cooking, half my fries were completely burnt. Something is definitely wrong with this recipe. Either the fries should not be cut thin or the oven temperature should be 100 degrees cooler. Regardless, it was a total flop for me, and I wasted my first jicama.

    • Same problem with time. Only needs about 25-30 minutes overall cook time. Fries burnt up in the ten minutes after the flip.otherwise tastes great

      • Total fail. FrieS burned within 30 minutes in the oven. Those that had not burned were chewy, not crispy.

        • Hi Cathy! I’m so sorry the recipe didn’t turn out for you. Did you change anything about the recipe? One note that I mention is that you can parboil the jicama before seasoning and baking. I’m thinking this might help!

    • I cooked my first one today. A recipe I followed called for 400 degree oven for 20 to 25 min. They came out really good.

    • @Sarah & @Brittany- nearly every other recipe similar to this calls for the jicama to be parboiled firs which might explain the raw inside, overcooked outside.

  4. I haven’t tried this yet but it looks great. Just wondering has anyone made the fries in and airfryer? If so what temp and how long do they cook for? Thanks! 🙂

  5. I have a question 😭 my fries always come out crispy on the outside and like a raw potato on the inside. What am I doing wrong 😭

  6. I have a jimaca that my neighbor brought over. I’ve never tried it before, but this baked recipe with guacamole looks great! Will try it tomorrow. Thanks for the recipe!

  7. I have NEVER been successful at getting jicama to soften up. I’ve tried baking, frying, boiling, even pressure cooking. My last one I boiled for over an hour, still crunchy, put in the pressure cooker for another 1.5 hrs, still crispy, tried cooking some of those in the frying pan & some in the oven. Total failure. But I would really like to know if anyone has ever been able to get the proper (potato-like) texture from it. I think it has the best taste out of jicama, radishes, turnips, and rutabaga (all my experiments). Any tips would be appreciated.

  8. I don’t cook with oil. Do you have any suggestions on how else to get the spices to cover and stick ? I love this idea and love jicama.

  9. I LOVE jicama and have been meaning to buy one soon, but I’ve never thought to bake it. These look fabulous, especially with guacamole!

  10. Has anyone grilled these fries? I do a grilled potato wedge with rosemary and garlic that I was thinking of subbing the jicama in for.

    • You could totally use this recipe and grill the fries instead of baking them. Just grill until they’re the a little brown and the texture is to your liking. Let me know how it goes.

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