This is one of my favorite potato swaps. I’ve been a fan of fresh jicama in salads or dipped in guacamole or tuna for a while. But once I tried to see if it would work well as fries, jicama became a staple veggie in my weekly shopping.
Jicama is a very unique starchy veggie. It’s low on the glycemic index but high in a number of vital nutrients. It’s also rich in inulin, a unique soluble fiber, which has been shown to help promote healthy gut flora.
Preheat oven to 375°F (190°C). Line two metal baking sheets with Gefen Parchment Paper.
Toss jicama with oil and spices. For spicy fries, add the paprika and cayenne pepper.
Lay on prepared baking sheets and bake for 25-30 minutes, then turn off the oven and leave fries inside for another 20 minutes to dehydrate further. Serve warm or at room temperature.
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We have both your books, and every time I pass this, and the sticky sweet potato wedges, I start drooling. Wanna make both! Thanks for the recipe!
Does the jicama need to be boiled first? No matter how long I baked it the fries were still crunchy like an apple. Then I noticed all recipes online say to either boil or microwave the jicama first so that when you bake it the fries will get crispy.
Rorie does not boil them first- maybe your oven needs a higher temperature to roast? or longer time? Here is a video showing you how to make it https://www.kosher.com/recipe/jicama-fries-6636