CATEGORIES
INGREDIENTS
- Cooking Time: 1 hour
- Servings: 4
- Preparation Time: 10 minutes
- 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
DIRECTIONS
- 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.
