While Jicama is a root vegetable, it actually grows on vines in warm climates like in Central America and Southern Asia. Jicama is a great addition to many recipes from stir fries, salads, soups and laws.
You can pair Jicama with a variety of vegetables, meats and seafood. The fiber that is contained in the Jicama has insulin, which is a fractal that promotes bone health.
These seasoned jicamafries are a wonderful replacement for store bought frozen fries. I do earn a small commission from the sales made through these links; however your price never changes.
My husband loves fries and pizza, he thinks they are their own food groups, silly guy! One thing that many mother’s are finding is that having an air fryer really helps for those “drive through Sue” moments.
Being able to quickly make an on plan snack, meal or dessert without using a microwave is pretty handy. I have been able to make cookies, appetizers, roasted vegetables and meats with great success.
So I invite you to join me in my Trim Healthy Mother journey that includes wonderful air fryer recipes that are on plan and tasty too. So let’s visit a bit about the different sizes and how they measure up for the number of servings they cook.
It is very crunchy and doesn’t really lose its crunch even after cooking so these seasoned jicamafries will still have a bit of a veggie bite, but the seasonings and such help to flavor them in a way that they pair well with chicken strips, burgers and more. If you cannot find jicama at your local grocer you can substitute turnips in this recipe.
It has a higher smoke point than coconut or olive oil which means that it does not turn into a transfat when using it in your air fryer. They are easy to make, a healthier alternative, and baked to crispy perfection.
You can now enjoy some low-carb fries with your burgers, hot dogs, chicken, sausage, well pretty much anything. Jicama is a root vegetable that is very similar to a turnip and is a native to Mexico and also commonly found in Central America.
When looking at jicama from the outside they look very similar to a russet potato and have the shape of a large onion. Even though the skin isn’t edible, this vegetable can be eaten both raw or cooked and can be used so many ways.
Like I said above, this is a root vegetable which means it has leaves that grow above the ground. Plants obviously can’t run away from any predators and are usually considered “sitting ducks.” But jicama builds up chemicals to keep themselves guarded against being eaten by insects, mice, chipmunks, deer, and pretty much any other animal that would want to ingest it.
The texture of jicama is crisp and crunchy, similar to a potato, apple, or pear. It can be eaten raw or cooked and has a slightly sweet, nutty flavor.
There are so many health benefits in jicama, and they are jam-packed with tons of nutrients and some refer to this vegetable as a superfood. This root vegetable is low in calories but high in both fiber and water, which makes it a great weight-loss food.
Some studies also show that those who have an increased amount of jicama in their diet reduced the risk of developing blood clots. Helps with Digestion and Gut Health: Jicama contains insulin which is a type of fiber.
Regular amounts of insulin intake can increase the frequency of bowel movement and can help with constipation. Eating foods that have a high amount of prebiotics can help lower the risk of diabetes, kidney disease, heart disease, and even obesity.
Jicama is also high in water, and that can help you to meet your daily fluid needs. Simply put, jicamafries are low-carb French fries that are made with jicama instead of potatoes.
In fact, these jicamafries are a slam dunk while eating low-carb! For 1 serving of these jicama fries, it’s only 67 CALORIES and 3.9 NET CARBS.
We “low-carb dieters” love to see those kinds of numbers. Especially when you compare it to small french fries from McDonald’s is 220 CALORIES and 26 NET CARBS.
Keep in mind the chili powder will give it a bit of a kick. Make sure there are not any soft or wet spots on the skin of the jicama.
To season veto jicamafries you can basically use similar spices as you would for regular french fries or even just oven-roasted potatoes. I do recommend not skipping the salt though, due to the natural sweetness of the jicama.
Some other spices you can add are Numeric, Italian Seasoning, or even Nutritional Yeast. To begin making low-carb jicamafries you need to peel the jicama.
The outer skin is tough and it can be more difficult to remove it if you don’t know how to. If you don’t have a vegetable peeler it’s ok. Take a sharp knife and cut the top and bottom off of the jicama to give you a flat surface to work with.
You might find it easier to use a pair of tongs because the jicama will probably still be hot. Line a baking sheet with parchment paper, and lay the jicama out evenly on the tray.
Because of the natural sweetness of jicama, be sure to add enough salt or other spices to give it a true french fry taste. Place the jicama fries in a single layer on the baking tray, don’t overlap the pieces.
If you choose to add turmeric to your veto fries, keep in mind that turmeric’s beautiful golden color has a tendency to stain everything that it touches including your fingers, and wooden utensils. The thinner the jicamafries are the faster they will cook, and keep in mind that you want them soft on the inside but crispy on the outside.
Keep in mind frying them will make them not quite as healthy but it’s still a veggie so don’t overthink it too much. Jicamafries do tend to soak up more oil than regular fries, so plan accordingly.
Place the low-carb jicama fries in the air fryer basket in a single layer. Cook for 20-25 minutes, flipping them over halfway through to ensure even browning.
This recipe is good for so many dietary restrictions and health concerns: Nut-Free and Coconut-Free: A lot of low-carb recipes use almond flour, but this one does not.
You don’t need the almond flour to get nice crispy fries. Dairy-Free: Seeing that this recipe is vegan, you don’t have to worry about it having any dairy in it whatsoever.
For starters, you can’t go wrong with eating these low-carb fries with a unless burger or a cheeseburger served on a Veto Fathead Bun. If you are like Dan then add some Sugar-Free BBQ Sauce on top of your burger and more on your plate to dip your fries.
And now I’m completely craving some jicamafries and low-carb chicken nuggets…MM MMM… So the good news is that you can have several dipping sauces while eating low-carb.
Sugar-Free Ketchup Sugar-Free BBQ Sauce Garlic Aioli Chipotle Aioli Veto Ranch Dressing Veto Blue Cheese Dressing I told you that Dan just can’t stop eating them, even when he is completely stuffed.
One of the many pluses to cooking jicamafries is that they actually taste just as good after a couple of days, unlike regular french fries that really only taste good right out of the oven or the fryer. Place them in the microwave for 30-60 seconds or put them on a tray and reheat them in the oven at 400 degrees for 5-10 minutes.
If you are a french fry lover then these crispy K to JicamaFries are going to satisfy your cravings! They are easy to make, a healthier low-carb alternative, and baked to crispy perfection.
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil. Fill a pot with water and place on the stove at medium-high heat.
Use a vegetable peeler and scrape off the outside layers of the jicama just as you would a potato. Place the fries into the boiling water and cook for 15 minutes.
In a small bowl combine all the seasonings together, then gently toss the fries making sure they are completely coated. If you desire it to be extra crispy, broil on high for 5 minutes.
Because of the natural sweetness of jicama, be sure to add enough salt or other spices to give it a true french fry taste. Place the jicamafries in a single layer on the baking tray, don’t overlap the pieces.
To freeze: follow steps for boiling and seasoning, then place in the freezer on a tray. Once frozen transfer to a Ziploc bag and place back in the freezer.