Go Back
+ servings
Golden Gut Baked Jicama Fries with Turmeric and Black Pepper and a dish of guacamole.
Print Recipe
3.79 from 46 votes

Baked Jicama Fries

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: jicama fries
Servings: 4
Calories: 97kcal


  • 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)


  • Preheat oven to 400°F.
  • Boil a pot of water on stovetop. Once water is boiling add your jicama slices to the pot and boil for 8-10 minutes. Drain the water and pat the fries dry before coating them with the spices and baking.
  • Once jicama slices are dry add them to 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.



Serving: 1cup | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Sodium: 246mg | Fiber: 8g | Sugar: 3g