Made with crispy jicama sticks and a flavorful fry seasoning, these jicama fries are the perfect recipe to pair with your favorite veggie burger. These fries come together in just 30 minutes and are the best low-carb fries around! Try pairing them with your favorite dipping sauce or try one of mine from below!
14oz packagejicama sticksor about 1 medium jicama cut into fry shapes
2Tbspolive oil
½tspeach onion powder, garlic powder, salt, and paprika
⅛tspcayenne pepper
Instructions
Boil: Bring a large pot of water to a boil and add jicama. Boil for 15 minutes, or until jicama is a bit translucent and fork-tender.
Dry: Drain fries and arrange on a few layers of paper towels. Pat as dry as possible.
Season: In a large bowl, stir together 2 Tbsp olive oil, ½ tsp each onion powder, garlic powder, salt, and paprika, and ⅛ tsp cayenne pepper. Gently add the jicama sticks and toss to evenly coat.
Cook: Transfer to your air fryer and arrange in a single layer. Air fry the jicama fries at 400°F (204°C) for about 10 minutes, or until golden brown and crispy.
Video
Notes
To bake these fries in the oven, arrange them in a single layer on a baking sheet and bake for 25-30 minutes at 400°F (204°C). Toss them halfway through so they get crispy all around.Leftovers will keep in the fridge for up to 4 days in an airtight container. They do lose their crispiness when stored. To reheat them, just pop them in the oven or air fryer for a few minutes.To freeze them, let them cool completely then flash freeze them on a baking tray. Transfer to a freezer-safe Ziplock bag and freeze for up to 3 months.