Expect these low carb & keto fries with jicama to be actually crisp and utterly delicious! Oh, and don’t forget to pair them up with our instant ketchup hack.
Keto Fries (With Jicama!) 🍟
An Extra Crisp Affair
Still, I was curious about the growing popularity of jicama fries and decided to give them a roast (thanks for the rec Marta S.!).
Ahem, they’re fairly amazing. So while radishes are probably more potato-like, roasted jicama fries are an utterly delicious veggie in their own right. They’re actually crisp (both from the roasting and their natural bite), taste great, and are stupid-easy to whip up.
The One Trick
Patience! Matter of fact, this also applies to regular roasted potatoes, as you want to cook them up long enough that they get properly crisp, yet somewhat soft.
Depending on your oven (and how thick you cut them up), this can take anywhere from 45 mins to 1 hour.
Alternatively, you can always fry them up and they come out great too. Just do keep in mind that (at least from what I could tell), they do seem to soak up more oil than your regular fries.
(Actually Crisp!) Keto Fries With Jicama
Expect these low carb & keto fries with jicama to be actually crisp and utterly delicious! And don't forget to pair them up with our instant ketchup hack.
Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.
Rinse and peel your jicama. Carefully cut in half, place cut-side down and slice roughly 1/2-inch thick pieces (this will keep the jicama stable). Slice the pieces further into 'fries', keeping in mind that the thinner your fries, the faster they'll cook!
Add jicama fries to prepared baking dish, drizzle with olive oil and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.
Serve right away with keto ketchup or mayo (highly suggested!).
Please note that nutrition facts are estimated per 100g serving (just 4g net carbs in jicama vs about 15g in potatoes!).