Baked Jicama Fries

Baked Jicama Fries

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!



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



For The Baked Jicama

  1. 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.
  2. 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.
  3. 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

  1. 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.
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