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(Actually Crisp!) Keto French Fries 🍟 gluten free & paleo

Expect these low carb & keto French 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 made out of jicama with sugar free ketchup
Low Carb, Paleo & Keto Fries With Jicama

Keto French Fries 🍟

With Jicama!

If you frequent the site, you’re likely already aware that I have a penchant for radishes impersonating potatoes (think roasted, wedges, or even hash browns).

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.

It’s perfect pairing? A our instant ketchup hack or a simple 5-min homemade mayo!

Unbaked sliced jicama on a baking tray
Low Carb, Paleo & Keto Fries With Jicama
Keto jicama fries with homemade mayonnaise
Low Carb, Paleo & Keto Fries With Jicama

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.

Freshly baked Keto fries with jicama
Low Carb, Paleo & Keto Fries With Jicama
Dipping a keto jicama fry in mayonnaise
Low Carb, Paleo & Keto Fries With Jicama

Freshly baked Keto fries with jicama

(Actually Crisp!) Keto French Fries

Expect these low carb & keto french fries with jicama to be actually crisp and utterly delicious! And don't forget to pair them up with our instant ketchup hack.
4.91 from 10 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American, Keto
Servings 4 side-dish servings
Calories 99 kcal



  • Preheat oven to 400Β°F/200Β°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!).Β 


Please note that nutrition facts are estimated per 100g serving (just 4g net carbs in jicama vs about 15g in potatoes!).Β 


Calories: 99kcal | Carbohydrates: 8g | Fat: 7g | Sodium: 4mg | Potassium: 150mg | Fiber: 4g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 20.2mg | Calcium: 12mg | Iron: 0.6mg
Keyword keto fries, keto jicama fries, low carb fries
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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    • Brenda says:

      Boiling first for 10 minutes really helps them crisp up later, as does slicing them really thin – like McDonald’s fries. Not exactly like potato fries, but very satisfying when you crave them!

  1. Tara Zaugg says:

    plI love these things! I will say though that if you are hoping for something that’s exactly like french fries, these might disappoint you. They’re a little sweeter tasting than french fries, and the centers of them don’t get as soft as french fries. For me, the texture of the center stays a little bit like undercooked potatoes. I don’t mind this at all, but I’m also not expecting taste and feel like something made with potatoes. I don’t think of these as french fries, I think of them as roasted jicama. They’re super easy to prepare, delicious in their own way, full of prebiotics, and my body feels great after I eat them (not true for me after eating french fries). I like to dip them in mayo mixed with spicy stuff. Yum!

  2. Merideth says:

    OMG! This is hands down my new ALL TIME FAVORITE side dish / snack in the keto universe! The flavor it incredible. I left them in a little too long, so some of the pieces were overcooked (burnt), but even those were delicious!! I can’t believe what an amazing alternative this is to potatoes! I’m a huge potato-holic and I’ll never need another french fry as long as I live with these jicama fries. Everyone should try them!

  3. Tracy says:

    I used your recipe and baked them in my air fryer @ 400Β°F. Cooking time varies on how crispy/brown you like your fries. I set my timer for every 10 minutes, opening and shaking and continued cooking for 25 almost 30 minutes. They.Were.Phenomenal!! I made sure that mine were all roughly cut the same thickness (thin, like McDonald’s size). Soooo, good! Thought of malt vinegar towards the end and will definitely remember that at the BEGINNING of my next jicama fry feast Ü

  4. terdralynn says:

    I love jicama. To me, the taste is a blend of white potato and apple (more potato than apple, but I can taste both), and I can’t wait to make these in my deep fryer. I’ve made fried jicama before and loved it so I’m sure these will be delicious. The two jicama on my kitchen counter will be glad to finally be used.

    • Mary says:

      I live in Wyoming and jicama is in our produce department. It kind of reminds me of a white turnip. It doesn’t have a lot of flavor but it is really crunchy. Haven’t tried this receipe yet but will definitely get one next time I go to the store. Thanks for the great recipes!

  5. Dawn says:

    Just curious. I looked up what a jicama was, and the nutritional facts say that 1 medium jicama has 56g carbs with 32 dietary fiber, so 24g of net carbs. I’m confused how they are keto.

  6. ECDC says:

    Thinking of going keto at least starting with my favorite potato recipes…..never had jicama but this recipe looks good.
    Just got an air fryer too :).

  7. Nessa says:

    Isn’t jicama high in carbs? It shows 40 something carbs for 1 whole. I’m so confused :’( I love jicama but wAnt to stay in ketosis

  8. Suzanne says:

    Curious if you’ve experimented with using shredded jicama as a hash brown substitute? I’ll try the frys when next I need a potato fix. Thanks for all your work to make the world lower carb!

    • Paola says:

      Hi Suzanne! I haven’t, but that’s because radishes make THE BEST hash browns (search for hash browns on the site!) xo and it’s my absolute pleasure πŸ˜‰

    • Gloria Moore says:

      I have and it is very good. It is also good to eat raw. I have initially baked my jicama cut in half because it’s too hard for me to cut. It will have a longer cook time but if you have an instapot that make it faster.

  9. Mary Lord says:

    O WOW! You’re in Mexico! I didn’t know that. Anyway, I saw a picture. They look just like potatoes. I will see what I can do on this one. Love most of the recipes but like I said, it costs more to buy the ingredients so I don’t get to eat the Keto diet all the time as I’d like to do. Thanks for getting back to me. I doubt she’ll eat regular radishes if she knows that’s what they are but I will see what I can come up with.

    • Sandi says:

      It may cost more for the ingredients to cook keto but when you aluminate the cost of junk food it all comes out about the same

  10. Mary Lord says:

    o.k. so apparently a jicama is some sort of a radish but what type? if I wanted to make this recipe, what would I need to look for at the store just any radish or some special type of thing? can you please help me out? we’re going away and will probably be service hamburgers for dinners and I’d like to make some fries. I try to go with the Paleo and Keto whenever possible but isn’t able to be as often as I’d like due to finances. love the stuff I’ve been making though and love your site.

    • Paola says:

      Hi Mary! I’m sorry I didn’t include a picture of an actual jicama in the post (didn’t even think about it as they’re so common here in Mexico!) -https://www.google.com/search?q=jicama&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi_oviYydHcAhVHRK0KHSL-DZMQ_AUICigB&biw=1174&bih=777

      They’re a bit different to radishes, but if you can’t find them you can also make radish wedges (search the site for ‘radish’ and you’ll get a few options!). I hope this helped and so awesome to hear you’re enjoying the recipes 😘!


      If you have a Trader Joe nearby, you should be able to get their ready to go, raw humans in a plastic container in the refrigerated produce section. It is delicious and different. Very crispy.

    • Gloria Moore says:

      To me they look like a turnip but a coarser cover that has to be cut off as far as I can tell. Walmart, Brookshires, Whole Foods, Central Market, and probably someone local to you have it.

  11. wilma says:

    II live in Mississauga in Canada and have had trouble finding Jimicia
    Does anyone know of a grocery chain thatt carries this
    ppproduct I sure miss fries

    • Gladys says:

      HI, I’m a Torontonian…I have no clue as to what a jicama is at all.
      However, I do know that white daikon radishes…cut like fries, deep fried in unflavoured coconut oil….turn out just like the OLD Swiss Calet Fries….before they switched to canola oil frying! Daikon is available in any T.O./Mississauga grocer, naturally it would be the lowest possible price at a Chinese grocer. Try a Chinese grocer on Dundas Street, downtown, Mississauga, in Chinatown.

      Hot and dark golden out of the coconut oil, simply sprinkle them with a sugar free seasoning salt. And when fried in coconut oil…they become a fantastic healthy fat delivery system! So, eat. And enjoy. They are particularly excellent with breakfast.

  12. Patricia says:

    We purchased an air fryer specifically for these yummy treats…I slice the jicama thin like chips…pop them in a bowl with olive oil and herbs…we like itailian spices , salt and pepper mix it all up.
    20min at 390-400 degrees and shake up half way thru….my diabetic husband is much happier.❀️❀️❀️

      • Michael says:

        Paola, as a highly accomplished cook and former restaurant owner, I have tried just about every kitchen device on the market, including the highest rated Air Fryer. After using it twice, I gave it away. Don’t waste your money. There is nothing that an air fryer does that can’t be done in an oven. And the cooking results are very uneven. Thinner ends/edges of anything (i.e. chicken tenders) get considerably over cooked and dried out, while waiting for the thicker parts to be cooked in air fryers, many of which feature an overhead infrared heater which requires air circulation to get to all surfaces, which causes drying out. I also found the Air Fryers to be too small for anything beyond cooking for one person or two at the most. I think they are a total gimmick, unworthy of their hype. It’s a solution in search of a problem. Stick to your oven. Tried and true.

      • Jacqui says:

        Just from experience I would opt for an β€˜active’ air fryer… one that turns itself. You get a much better all over consistency than the standard air flyers. πŸ™‚

        Incidentally is there a reccommended substitute available in the UK? Don’t think we have jicama here.

        • Paola says:

          Sorry about the jicama Jacqui! I actually lived in the UK for 7 years… and clearly I don’t know the produce section very well πŸ˜‚ Radishes would be a good sub (check out the radish wedges). Arguably they’re more potato like?

    • Ann says:

      We love our air fryer, and it does great! It takes a fraction of time the oven does, but definitely shake a couple times to move everything around. Ours hold 5.3 cups and is great! Air fryers are just miniature little convection ovens, but it beats heating up the whole oven…Looking forward to using it during the hot summer!

  13. terdralynn says:

    I love jicama ANYTHING! I love raw slices because they taste like a mix of apples and white potatoes. I’ve heard the taste described as “savory apple”. Jicama is one of the few plants that do not bother any part of my digestive system. The things are so daggone hard, and the peeling doesn’t want to let go, so it takes me forever to cut them! I got some new ceramic knives, though, and those may make it easier. The easiest way to cut them I’ve found so far is to slice them on my meat slicer, then do what I need to do with them.

  14. Stan says:

    We make these all the time! Fantastic roasted, fried and even on the grill- you’re right though, they do soak up more oil fried. We fry them up with coconut oil and lard, very sinful lol

    • Paola says:

      Tbh I don’t have an air fryer (yet!), so can’t confirm 100%- but I don’t see why it wouldn’t work just as well

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