Amazing Low Carb Fries
French fries are one of those foods that you can almost always eat- anytime, any day, anywhere. However, we all know that traditional French fries are off-limits when on a low carb diet. Have no fear- jicama fries are here! This recipe proves that you do not need a potato to make perfect, addictive fries- a crisp, fresh jicama will take the place of a potato seamlessly.
If you have never heard of jicama, get ready to be amazed. Jicama is in the tuber family (just like potatoes!), growing underground in the Central American region. The brown peel is removed to reveal a beautiful white flesh that is as crisp as a radish and as juicy as an apple. The peel of a jicama is actually edible, but just like potatoes, most people peel and discard it as it can be tough and fibrous.
Jicama has a very pleasant and mild taste. It is naturally sweet and has a slightly nutty taste. However, jicama is especially great because it tends to absorb the flavors of anything it is cooked with, making it very versatile and able to blend right into any kind of dish. However, jicama is very commonly eaten raw, on its own, as the crunchy, juicy texture is amazing all by itself.
Jicama can be quite large, yielding a lot of jicama sticks from just one tuber. Luckily, it can easily be kept fresh even after it has been peeled. Simply put the peeled, sliced jicama in a bowl of cold water, cover and put it in the fridge for up to a week. Drain and refresh the water every few days to keep it at its best! When you are ready to use the jicama, just drain the water and enjoy. You can make fresh fries any time you'd like!
Cooking the jicama in order to make fries is also very similar to how you would make fries from potatoes. First, the jicama is peeled, cut into strips, boiled and then tossed in oil and baked. Easy as that! Sure, you can deep fry the jicama after it has been parboiled but then you are adding a lot of extra calories to this pretty healthy snack. Just two tablespoons of olive oil is plenty then let the oven turn them golden brown! To get a nice, even, golden brown color on all sides of the fries, flip them over halfway through the cooking time.
Old bay seasoning is the perfect garnish to this amazing low carb fry. It adds a smoky, salty, and herby taste that just can’t be beat. Old Bay is also what makes these fries completely addicting. Old Bay can easily be found in any grocery store or you can purchase it nine. It is a very common spice and you may find many other uses for it in other recipes as well.
So, go buy the biggest jicama you can find, cut it into strips and store it in the fridge so that it is ready anytime you need an Old Bay Jicama Fry fix…it may just be every day. Enjoy!
Old Bay Jicama Fries
| Votes: 1 Rate this recipe! | Print Recipe |
Macros per serving:
• 125 Calories
• 7g of Fat
• 1g of Protein
• 6.5g of Net Carbs
- CourseSide Dish, Snack
| Servings |
| 4 servings |
| Prep Time |
| 10 minutes |
| Cook Time |
| 30 minutes |
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| Old Bay Jicama Fries
Macros per serving:
|
Servings: servings
Ingredients
- 1 Jicama (medium)
- 2 Tablespoon olive oil
- 2 teaspoons Old Bay seasoning
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment.
Peel the jicama and cut it into ¼-inch sticks.
Bring a large pot of salted water to boil then add the jicama and boil for 10 minutes.
Drain the jicama and transfer it to a large bowl.
Add the oil and Old Bay seasoning then toss to coat and spread on the baking sheet.
Bake for 30 minutes or so until crisp and browned. Serve hot.
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NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Author
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Amanda Bochain
Amanda is a professionally trained chef with over 17 years of culinary experience. She has a bachelors degree in Baking and Pastry Arts Management and owned her own bakery for several years. She is a mom to two young girls who are her official recipe taste testers.
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