These healthy baked jicama fries are full of flavor and a great alternative to your everyday potato fries. They're boiled, then seasoned with a mix of dried spices and baked in the oven. These jicama fries are paleo, low carb and vegan friendly.
It's easy for me to forget that jicama exists, but every so often I spot one at the grocery store and pop one in my cart.
Jicama is refreshing to eat on it's own, but I also love cutting it into fry shapes and baking it in the oven. Since it has a mild flavor, jicama can be seasoned many different ways, making it anything but boring!
These baked jicama fries are lower in carbs than your average French fry. They're boiled, seasoned and then baked in the oven.
Why You'll Love these Jicama Fries
- paleo and vegan friendly - made with simple, whole food ingredients
- low carb - a great low carb alternative to regular potato fries
- flavorful - seasoned with an array of spices
- easy to make - boil, season and bake
Ingredients
Here's what you need to make these paleo jicama fries:
- jicama - one large jicama
- avocado oil - may sub with olive oil
- tapioca starch - may be swapped with arrowroot starch or cornstarch. Just note, cornstarch is not paleo friendly.
- paprika
- basil
- cumin
- granulated garlic
- salt
- flaked sea salt - optional garnish for the fries
How to Bake Jicama Fries in the Oven
These jicama fries are boiled, seasoned and then baked in the oven. Here are the step by step instructions:
- First, preheat your oven to 400 degrees F. Bring a large pot of water to boil.
- Peel the skin off a large jicama, then cut it into fry shapes. You may also use precut jicama if you prefer.
- Place the jicama fries in the boiling water. Boil for 10 minutes.
- Cool the fries and pat dry with a towel.
- Place the fries in a large bowl and coat with avocado oil.
- Combine the tapioca starch and spices, then pour over the fries and toss to coat.
- Place the fries out on a lined baking sheet. Spread them out so that they aren't overlapping.
- Bake the fries for 20 minutes. Flip, then bake 15 minutes longer. After baking, sprinkle fries with flaked salt.
Storage
Store leftovers in an airtight container in the fridge. The fries can be eaten cold, but are best reheated in the oven, toaster oven or air fryer.
FAQ
Yes, jicama is gluten free! It is a root vegetable that has thick brown skin and a crisp, white inner flesh.
The tapioca starch may be substituted with arrowroot starch or cornstarch. While this ingredient is not 100% necessary, it helps with the texture of the baked jicama.
More Paleo Side Dishes
Looking for other recipes like this? Try these reader favorites:
Baked Jicama Fries (Paleo)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 4
Description
These healthy baked jicama fries are a great alternative to your average French fry. They're boiled, seasoned with an array of spices and then baked in the oven.
Ingredients
- 1 large jicama (about 1.5 pounds)
- 2 Tbsp avocado oil
- 1 Tbsp tapioca starch
- 1 tsp paprika
- 1 tsp dried basil
- ½ tsp cumin
- ½ tsp granulated garlic
- ½ tsp salt
- flaked sea salt (optional garnish)
Instructions
- Preheat oven to 400 degrees F. Bring a large pot of water to boil.
- Peel the jicama and cut into fry shapes.
- Place the fries in the boiling water. Boil for 10 minutes.
- Remove fries from the boiling water using a slotted spoon or strainer. Place the fries on a towel and pat dry.
- Place the fries in a large mixing bowl. Coat with avocado oil.
- In a small bowl, combine the tapioca starch, paprika, basil, cumin, garlic and salt. Pour seasoning over the fries and toss until well coated.
- Spread the fries out on a lined baking sheet. Be sure that they aren't overlapping.
- Place the fries in your oven and bake at 400 degrees for 20 minutes. Flip, then bake another 15 minutes.
- After baking, remove fries from the oven and sprinkle with flaked sea salt. Serve warm with your favorite dipping sauce.
Katie
We love these baked jicama fries! Enjoy!