Fellow french fry fiends, fear not. I’m not about to ruin your diets with pictures of deep fried potatoes.
No, really, I’m not. These “fries” aren’t fried at all, and they’re definitely not potatoes. Instead, these fries are made of a different tuber called Jicama (pronounced hee-ka-ma), which is most often found in Mexican and Asian cuisine. It’s sweet and crunchy and (best of all) pretty darn healthy, comparitively speaking.
Jicama looks like an oversized hybrid of a potato and a turnip, but the taste and texture more closely resembles that of a water chestnut, making it slightly sweet and great to eat raw. I’ve eaten jicama in salads and salsas before, but it wasn’t until I found out that it’s related to the sweet potato that I really thought about baking it to make fries!
With just under half the calories, about half the carbohydrates, and more than double the dietary fiber of a white potato, it’s easy to see why someone would want to switch up their side dish with Jicama Fries!
For these particular Spicy Baked Jicama Fries, you’re looking at 84 calories per serving. Compare that to a medium-sized order of fries at McDonald’s which comes in at 380 calories!
My favorite thing about these fries is the way that the sweetness plays with the spices. The balance of the two is addictive– you’ll be eating fry after fry and won’t even feel a bit guilty about it. I like to dip my fries, so I threw together a Cilantro-Garlic-Lime Greek Yogurt Dip to bring the flavor to the next level without bringing myself to the next pant-size. (The mayo-based dips have not been quite so forgiving.)
Give them a try and let me know what you think!Print
For the Jicama Fries:
- 1 medium jicama
- 1 tablespoon oil of your choice (coconut oil or canola oil both work great)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- Pinch cayenne or chili powder (or more, to taste)
For the Cilantro-Garlic-Lime Greek Yogurt Dip:
- 1/2 cup plain Greek yogurt
- 1/4 cup cilantro, chopped
- 1 clove garlic, minced
- Juice of 1/2 lime
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Peel the jicama and cut into skinny fries. You don’t want to make these thick, they don’t bake as well when they’re wider.
- Place the jicama in a microwave-safe bowl with a tablespoon of water. Cover and microwave for 6 minutes. This will prevent the jicama from staying too crisp and raw inside when the outside bakes.
- As you wait for the jicama to precook in the microwave, mix together the yogurt dip ingredients and set aside.
- If there is any water left in the bowl holding the jicama, pour it out. Drizzle the jicama with the tablespoon of oil and add the spices. Toss until evenly coated. Beware! Turmeric will stain your hands temporarily so you might want to use a utensil!
- Spread the jicama fries out on the prepared baking sheet and bake for about 35-45 minutes, or until they begin to brown in spots, tossing once.
- Serve warm with the dip.