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Why I Love This Recipe
Recipe from Keto Daily
Ingredients You'll Need
1 medium jicama
pink Himalayan salt (to taste)
pepper (to taste)
avocado oil (or oil of choice)
seasoning of choice (I use chili powder, cayenne, etc.)
FOR THE DIP (optional):
1/4 cup full-fat sour cream
1 tsp dil
1 tsp chives
1/4 tsp garlic powder
Fill a large stock pot or dutch oven about halfway with water and place on the stove on high heat to bring to a boil. You can optionally season the water with some pink Himalayan salt if you like.
In the meantime, take a large and sharp knife and carefully slice up your jicama into strips that are roughly 1/4 inch thick. They can be thicker if you want, but the thinner you make them the more they will resemble the texture of french fries when they are cooked.
When the water has reached a boil, place the sliced jicama fries into the boiling water and boil for 10-20 minutes. Some people say 10 minutes, I say 20 minutes. You should be aware though, they will not get fork tender like a potato will, so do not cook them with that expectation.
Once the fries have boiled, take them out of the boiling water and toss them in a bowl with your favorite seasoning. If you like your fries crispier, toss them in avocado oil. If you like them less crispy, use an oil spray to lightly coat them.
Take a large baking sheet and cover it in aluminum foil.
Bake in t he oven at 425 for about 40 minutes, turning jicama fries halfway through. Watch for crispiness, as it will take some ovens more time and some less.
To make dipping sauce, mix all ingredients together and serve with cooled jicama fries.