Craving fries but trying to stick to a low carb diet? It doesn't get any better than these Keto Jicama Fries! They are a welcome treat that is sure to curb your cravings. When you start with crisp-tender jicama and then add a garlic parmesan sauce, you have got a combination that can't be beaten. Try them once and, like me, you will fall in love.
I must confess that I've always had a weakness for fries.
No matter how well any diet was going, it was a sure thing that fries would throw me off track.
But what if I told you that you could enjoy delicious fries and stay on track with your low carb diet?
These Keto Jicama Fries scratch the itch for traditional fries while remaining completely keto-friendly.
I call that winning.
Ingredients for Making Baked or Air Fryer Keto Jicama Fries
- Jicama - You can buy a whole jicama and peel or cut it. If you have access to a Whole Foods or Trader Joe's, sometimes they have jicama that is already cut into sticks.
- Oil - Use any high heat oil that is keto-friendly. Avocado is my go to.
For the Optional Sauce
- Butter - I used salted and then adjusted the seasonings to my taste; use whatever you like.
- Garlic - Fresh minced is best, but you could use garlic powder in a pinch.
- Rosemary - I used dried because that is what I had on hand. Fresh would be lovely; I would recommend 1 ½ tablespoons finely chopped.
- Salt and Pepper - I used fine sea salt and fresh ground pepper.
- Parmesan Cheese - Use either freshly grated or the refrigerated kind that comes pre-grated. I do not recommend the shelf-stable kind.
- Parsley - Optional, but this adds a nice touch of flavor and pretty presentation.
- Maldon Sea Salt - I am obsessed with flakey sea salt - especially when it is smoked. If you don't have it on hand, feel free to omit it.
Frequently Asked Questions
Although it is a root vegetable, Jicama can fit into a keto diet. A one-cup serving has just 5 net carbs and a whopping 6 grams of fiber.
You can. Arrange them in a single layer on a parchment-lined baking sheet. Once frozen, you can transfer the jicama keto fries to a zip-top bag where they will keep for about a month. I recommend reheating in the air fryer if possible.
Yes, you sure can. In fact, you can even buy it pre-cut at some stores.
If you do choose to cut your jicama ahead of time, keep it in a tightly sealed container in the refrigerator until you are ready to use.
Yes. The outside of jicama is tough, and you are going to want to peel it. I find a vegetable peeler is the easiest way to do this.
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- Sharp Knife, Food Processor, or Mandolin Slicer
- Large Pot
- Mixing Bowl
- Sheet Pan or Air Fryer
- Vegetable Peeler
How to Make Keto Jicama Fries
First, start by peeling the jicama and cutting it into ¼" fries.
Bring a large pot of water to a boil. Add the jicama and cook for 10 minutes. Drain on paper towels and blot to dry.
Toss the jicama sticks with oil.
Air Fryer Keto Jicama Fries
Preheat the air fryer to 400 degrees.
Arrange the jicama in a single layer and spray with oil.
Cook for 25 to 30 minutes until the jicama, is tender.
Baked Jicama Fries
Preheat the oven to 400 degrees.
Arrange the jicama in a single layer on a parchment-lined baking sheet; spray with oil.
Cook for 30 minutes. Flip and cook for another 10 to 20 minutes.
Melt the butter in a small saucepan and add the garlic, rosemary, salt, and pepper. Cook for about 1 minute.
Toss the fries with the garlic butter. If desired, garnish with parmesan, parsley, and Maldon sea salt.
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Keto Jicama Fries
- 1 large Jicama peeled
- 2 tablespoons avocado oil
- ¼ cup butter
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary chopped
- ¾ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ⅓ cup grated parmesan cheese plus more for garnish if desired
- Parsley and Maldon sea salt for garnish
- Peel the jicama and cut into fries using a sharp knife or the blade of your food processor. (You want them about ¼" thick)
- Bring a large pot of water to boil. Add the jicama and cook for about 15 minutes. Drain and dry on paper towels. Place in a bowl and toss with the oil.
- Preheat your air fryer to 350 degrees. Arrange the fries in a single layer, cooking in batches if necessary. Cook for 25 to 30 minutes until the jicama, is tender and golden brown, flipping halfway through.
- Preheat the oven to 400 and line a baking sheet with parchment paper. Cook for 30 minutes. Flip and cook another 10 to 20 minutes, until golden brown.
- Meanwhile, melt the butter over medium-high heat in a small skillet or saucepan. Add the garlic, rosemary, salt, and pepper. Cook for about a minute. Stir in parmesan.
- Toss the fries with the garlic butter. Top with additional parmesan cheese if desired, and sprinkle with parsley and Maldon sea salt.