For all you french fry lovers out there, this is the best and most delicious healthy alternative you're gonna get! Jicama fries are a low-calorie option that is great in a vegan, gluten-free, or diabetic diet lifestyle!
I know a lot of people love this recipe, kids included! Specially as a snack or side dish because of the texture that is new to their palates.
These fries are a tasty and healthy side dish that goes great with many dinner entrees. And since the recipe features a baked version it’s set to become your favorite weeknight side dish that only requires 20 minutes of prep time.
We are also including a ranch dip to accompany your jicama fries as a suggestion, although you can enjoy dip with any of your favorite dips!
So, let's dive right into it!
INGREDIENTS
Baked Jicama Fries
- Xica jicama spears
- 1 tablespoon olive oil
- 1/2 teaspoon paprika, (preferably smoked paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of Cayenne pepper
- 1/2 teaspoon salt, or to taste
Vegan Cashew Ranch Dip
- 1 cup cashews, soaked for 1 hour
- 3/4 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried chives
- 1/2 teaspoon salt, or to taste
INSTRUCTIONS
For The Baked Jicama
- Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.
- Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.
- Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with vegan ranch dip or guacamole.
For The Ranch Dip
- Place all ingredients in a high-speed blender except parsley and dill. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley and dill. Keep refrigerated.