Crispy Jicama Fries
Smoky, chili-dusted oven fries made from jicama — parboiled first so they bake up golden outside and tender-crisp inside.
Nutrition per serving
1 cup- Net carbs
- 4.8g
- Calories
- 109kcal
- Protein
- 1g
- Fat
- 7.2g
- Total carbs
- 11 g
- Fiber
- 5.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Garlic parmesan: The chili goes, and the hot fries are tossed with parmesan and parsley for a steakhouse-style finish.
- Season the fries with just the paprika and garlic powder before baking.
- As soon as they come out of the oven, toss them on the pan with the parmesan, parsley and salt so the cheese clings and softens.
Kohlrabi fries: Kohlrabi has a mild, broccoli-stem flavor, a softer bite than jicama and fewer carbs — and it needs no parboiling.
- Peel the kohlrabi thickly — the outer layer is woody — and cut it into ⅓-inch (8 mm) sticks.
- Skip the boiling: pat the raw sticks dry, season and bake for 25–30 minutes at 425°F (220°C), flipping halfway, until browned at the edges and tender inside.
Loaded cheese fries: Blanketed with melted cheddar, then bacon, jalapeño and sour cream — a game-day sharing plate.
- Once the fries are crisp, push them together in the center of the pan, cover with the cheddar and bake 2–3 minutes more, until melted.
- Top with the bacon, jalapeño and dollops of sour cream and serve straight from the pan.
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½ tsp chili powderleave out - Also add
- Also add
Estimated cost $2.73 for 4 servings ($0.68 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment (use two pans if needed). Bring a large pot of well-salted water to a boil. Meanwhile, peel the jicama with a sharp knife (peelers struggle with its papery, fibrous skin) and cut it into ⅓-inch (8 mm) sticks.
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Boil the sticks for 10–12 minutes, until slightly translucent at the edges and they bend a little before snapping. Drain, spread on a clean towel and pat very dry.
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Toss the fries with the oil, paprika, garlic powder and chili powder.
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Spread the fries in a single layer with no two touching. Bake 30–35 minutes, flipping halfway, until browned and crisp at the edges. Air fryer: cook at 400°F (200°C) for 15–20 minutes in batches, shaking every 5 minutes.
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Sprinkle with the salt while hot and serve with sugar-free ketchup or ranch for dipping.
Tips for success
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Know what you're getting: jicama stays juicy and crisp inside instead of turning fluffy like a potato — think of it as a crunchy, faintly sweet fry. Parboiling takes away the raw-apple crunch; skip it and they stay hard. - Dry them well after boiling and give them room on the pan. Surface water and crowding are what make oven fries limp.
- Salt after baking, not before — salt pulls moisture to the surface just when you want it dry. For chili-lime fries, finish with a squeeze of lime along with the salt.
Nice to have, not needed
- An air fryer gives the crispest edges — the oven works well as long as the fries have room on the pan.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in a 400°F (200°C) air fryer or oven for about 5 minutes — not the microwave.
Prep tip: Crispest within a day (leftovers are safe for 3). To get ahead, cut and parboil the sticks up to 2 days early, then dry, season and bake.
Best eaten fresh. Refrigerate leftovers up to 3 days and re-crisp in a 400°F (200°C) air fryer or oven for about 5 minutes.
Variations
3 variations, each with its own ingredients and macrosGarlic parmesan
FlavorThe chili goes, and the hot fries are tossed with parmesan and parsley for a steakhouse-style finish.
- + ½ cup finely grated parmesan
- + 2 tbsp parsley (fresh)
- no chili powder
5.2 g net · 148 kcal · 4.6 g protein · 9.7 g fat · ≈$1.05 per serving (+0.4 g net carbs vs the original)
Kohlrabi fries
SwapKohlrabi has a mild, broccoli-stem flavor, a softer bite than jicama and fewer carbs — and it needs no parboiling.
- jicama → kohlrabi
3.4 g net · 96 kcal · 2.1 g protein · 7.2 g fat · ≈$0.81 per serving (−1.4 g net carbs vs the original)
Loaded cheese fries
FlavorBlanketed with melted cheddar, then bacon, jalapeño and sour cream — a game-day sharing plate.
- + ¾ cup shredded cheddar
- + 3 slices cooked bacon
- + 4 tbsp sour cream
- + 1 jalapeño
6.4 g net · 254 kcal · 8.7 g protein · 19 g fat · ≈$1.15 per serving (+1.6 g net carbs vs the original)
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