KETO FRIES

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!

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Ingredients

1 large Jicama peeled and cut into fries
2 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Ground Cumin
½ tsp Salt
¼ 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.

Nutrition