Craving crispy fries but living your best low-carb life? These Keto Fries made with jicama are the perfect guilt-free snack— they’re crunchy on the outside, tender on the inside, and totally delicious all the way around!
There’s a lot I would do (and have done…lol) for my boyfriend of almost a decade. Such as go on the Keto diet to help him shed a few unwanted pounds. Heck, I’m not saying I don’t need a few pounds shed myself but sometimes, asking me to hold back on eating carbs is like asking me to sin straight to my Nonna’s face. I’m Italian for crying out loud!
But, as you may know if you’re in or have been in a relationship yourself, a big part of the success of them is learning how to compromise and sometimes sacrifice things. And while I’m willing to give up actually eating pasta, pizza, and french fries for a while, I’m not willing to give up finding ways to, you know, *pretend* I’m eating them.
As a matter of fact, I accept it as a challenge to try and create low carb versions that will make me forget why I ever agreed to do this whole low carb thing for the boyfriend in the first place.
And I meannnnn, aren’t french fries just the best?! My niece, who’s only four years old last week, even knows that that’s a fact! Who, in their RIGHT MIND, would willingly agree to give those up – keto diet or not?! Not I, my friends, not I.
I’m not going to lie – if there’s one thing I should be thankful to the boyfriend for for making us cut the carbs for a while, it’s that the Keto diet has made me reach for vegetables I used to overlook on the shelves. Like jicama. Who knew that this crunchy, slightly sweet root veggie could transform into the perfect low-carb substitute for fries?
I didn’t at one point but now that I do – there’s no going back. BRING ON THE KETO DIET!
INGREDIENTS YOU’LL NEED TO MAKE KETO FRENCH FRIES
If you’ve never tried jicama before then these keto french fries are a good place to start! They’re easy to make, packed full of flavour, and make the perfect low carb option when that french fry craving strikes. Here’s a closer look at the key ingredients that make these keto jicama fries so flavourful and crispy:
- Jicama: A root vegetable that’s crisp, juicy, and slightly sweet with a texture similar to a water chestnut. It’s low in carbs, making it the perfect keto-friendly alternative to traditional potatoes. You can find jicama in most large grocery stores in the potato or squash section of the produce area.
- Olive Oil: A healthy fat that helps the jicama fries crisp up in the oven while adding a mild, fruity flavour. Olive oil is rich in heart-healthy monounsaturated fats making it a healthier choice. However, you can use a different oil (such as avocado or coconut) instead, if you prefer.
- Smoked Paprika: Adds a subtle smoky flavour and vibrant colour to the fries. It’s a great way to boost flavour without adding carbs. If you prefer a more neutral flavour, you can use regular or sweet paprika instead.
- Garlic Powder: A savory, concentrated form of garlic that infuses the fries with a rich, aromatic taste.
- Onion Powder: This mild, earthy spice complements the garlic and enhances the overall depth of flavour in the fries.
- Ground Cumin: Adds a warm, earthy flavour with a hint of nuttiness, giving the fries an extra layer of complexity.
- Salt and Pepper: Essential for balancing and enhancing all the flavours, bringing out the best in the jicama and spices.
- Fresh Parsley (optional): Adds a pop of colour and a fresh, herbal note to the fries. It’s optional, but it can brighten up the dish when used as a garnish.
RECIPE NOTE: While this is the spice combo I used, feel free to switch it up and add your own favourite seasonings for a personalized touch! You can even try switching it up every time you make them!
HOW TO MAKE KETO FRIES (KEY TIPS)
You can find full instructions for how to make these keto fries in the recipe card down below, but here are a few quick tips to keep in mind:
- Cut with care. Jicama can be tough (and frustrating!) to cut. To make it easier, cut the jicama into manageable sections and use a sharp knife to slice it into fries. Peeling and cutting when it’s slightly softened after boiling can also help (although I personally like to do it before). EXTRA TIP: For uniform cuts, first slice the jicama into even planks, then cut each plank into sticks of the same width.
- Boil the jicama first. Boiling the jicama for about 10 minutes softens it slightly, making the fries more tender on the inside while still allowing them to crisp up on the outside.
- Dry the jicama thoroughly. After boiling, make sure to pat the jicama fries completely dry with paper towels. Excess moisture can prevent them from getting crispy.
- Season generously. Before baking, make sure to coat the fries evenly with the seasoning mixture. This ensures every fry gets a burst of flavour and helps the spices adhere better to the surface. I like to put them all in a bowl then toss them with the seasonings as best as I can.
- Don’t overcrowd the pan. Spread the fries out in a single layer on the baking sheet, ensuring there’s enough space between each fry. Overcrowding will cause them to steam instead of crisp.
- Bake at high heat. Stick to a high temperature (around 425°F) to help the fries crisp up without over-drying. If they need extra crunch, broil them for a couple of minutes at the end.
- Flip halfway. To ensure even browning, flip the fries halfway through baking so they cook evenly on both sides. HOWEVER, if you use a wire rack on top of a rimmed baking sheet (recommended if you have one!), it eliminates the need to do this!
- Season to taste. Taste the keto fries just before serving. Add fresh chopped parsley for a pop of colour and more salt and pepper, if desired. Don’t forget to serve ’em up with all of your favourite dipping sauces! Utah’s famous fry sauce, ranch dressing, and chipotle mayo are a few of my favourites!
FREQUENTLY ASKED QUESTIONS
Traditional French fries are typically off-limits on a keto diet because they’re made from potatoes, which are high in carbohydrates and can quickly kick you out of ketosis. However, that doesn’t mean you have to give up on fries altogether!
You can enjoy delicious keto-friendly alternatives, like these jicama fries. Jicama is a low-carb root vegetable that, when prepared right, offers a satisfying crunch and flavour similar to traditional fries but without the carb overload. So, while classic French fries are a no-go, you can absolutely indulge in keto-friendly fries and stay on track with your low-carb goals.
Yes, jicama is a great option for those following a keto diet! It’s low in carbohydrates, with only about 5 grams of net carbs per 100 grams, making it a perfect substitute for higher-carb vegetables like potatoes.
Jicama is also rich in fiber, which helps keep you full and supports digestive health. Its mild, slightly sweet flavour and crisp texture make it a versatile ingredient that can be used in a variety of keto-friendly dishes, from fries and chips to salads and stir-fries. So, if you’re looking for a low-carb veggie that won’t derail your keto goals, jicama is definitely worth adding to your menu.
When cooked, jicama takes on a delightful transformation in flavour and texture. While raw jicama is crisp and slightly sweet with a refreshing, water chestnut-like crunch, cooking it softens the texture while preserving a mild, subtly nutty flavour.
When baked or roasted, jicama fries develop a satisfying crispiness on the outside while remaining tender inside. The flavour is delicate and neutral, making it an excellent canvas for seasoning and spices, and it absorbs the flavours of whatever you pair it with, whether it’s smoky paprika, garlic, or herbs. This makes jicama a versatile and delicious alternative to traditional starchy vegetables.
To store leftover jicama fries, first let them cool completely to room temperature to prevent condensation, which can make them soggy. Once cooled, place the fries in an airtight container to maintain their crispiness and keep them from absorbing other odors in the refrigerator. Stored this way, they will stay fresh for up to 3 to 4 days.
When you’re ready to enjoy them again, reheat the fries in an oven or air fryer at a high temperature (around 400°F) for a few minutes to restore their crispiness. Avoid using the microwave, as it can make the fries lose their texture and become limp.
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KETO FRIES
Ingredients
- 1 large Jicama peeled and cut into fries
- 2 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Fresh Parsley chopped, optional, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Place a lightly greased wire rack on top if you have one.
- Peel the jicama and cut it into fry-sized sticks. For uniform cuts, first slice the jicama into even planks, then cut each plank into sticks of the same width.
- Fill a large pot with water and bring it to a boil. Add the jicama fries and cook for about 10 minutes, stirring occasionally. This step helps to soften the jicama, making it more fry-like in texture.
- Once the jicama is parboiled, drain the water and pat the fries dry with paper towels to absorb any excess moisture (aka more crispy fries!)
- In a bowl, add the smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper and stir until combined.
- In a large bowl, toss the jicama fries with the olive oil and seasonings until evenly coated.
- Spread the seasoned jicama fries in a single layer on the prepared baking sheet. Bake for 35-45 minutes, flipping halfway through if not using a wire rack, until the fries are golden brown and crispy.
- Remove the fries from the oven and sprinkle with fresh parsley if desired. Serve immediately with your favorite low-carb dipping sauce.
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