Description
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.
Ingredients
- 1 medium jicama, peeled and cut into thin slices about 1/4 inch thick (about 4–5 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)
Instructions
- Preheat oven to 400°F.
- Place jicama slices into a large bowl, add oil, turmeric, garlic powder, onion powder, salt and pepper and toss to coat evenly.
- 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.
- 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.
- Remove from oven and serve with guacamole for dipping.
Notes
- 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
Nutrition
- 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