Crispy Jicama Fries (Air Fryer or Oven)
Description
These crispy jicama fries are the perfect low-carb, keto-friendly swap for French fries. Tender on the inside, golden and crisp outside, ready in 30 minutes — with both air fryer and oven methods included.
Ingredients
- 12 ounces jicama, about 1 medium, peeled and cut into ¼–½ inch sticks
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, optional, or ½ teaspoon cumin, or ½ teaspoon onion powder
Instructions
Air Fryer Method:
- Boil: Bring a large pot of water to a boil. Add the jicama sticks and boil for 10–15 minutes, until slightly translucent and fork-tender. Drain in a colander.
- Dry: Spread the boiled jicama on paper towels or a clean kitchen towel and pat completely dry. This step is essential for crispiness.
- Season: Transfer to a large bowl. Drizzle with olive oil and add paprika, garlic powder, and salt. Toss to coat evenly.
- Air Fry: Preheat air fryer to 400°F (200°C). Arrange jicama fries in a single layer in the basket, leaving space between them (cook in batches if needed).
- Cook: Air fry for 15–20 minutes, flipping or shaking the basket halfway through, until golden brown and crispy.
- Serve: Transfer to a plate, sprinkle with extra salt if desired, and serve immediately with your favorite dipping sauce.
Oven Method:
- Boil, dry, and season the jicama as described in steps 1–3 above.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread the seasoned jicama fries in a single layer with space between each piece.
- Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
- For extra crispness, broil for 1–2 minutes at the end, watching closely. Serve immediately.
Equipment
- Parchment Paper
Notes
Recipe Notes
- Boiling is mandatory. Don't skip — raw jicama won't soften in the air fryer or oven the way potatoes do.
- Cut evenly. Aim for ¼ to ½ inch thick fries for even cooking.
- Don't crowd the basket. Single layer with space between fries. Cook in batches if needed.
- Best served fresh. Jicama fries soften as they sit. Reheat in the air fryer at 375°F for 3–5 minutes to re-crisp.
- Storage: Refrigerate leftovers up to 3 days in an airtight container.
- Freezing tip: Freeze them parboiled (not fully cooked) — flash-freeze the boiled, dried sticks on a sheet pan, then bag. Cook from frozen, adding 3–5 minutes.
Nutrition
Serving: 1ServingCalories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 295mgPotassium: 146mgFiber: 4gSugar: 2gVitamin A: 316IUVitamin C: 17mgCalcium: 12mgIron: 1mg