Ahhhh, keto fries. Is there really such a thing as a low-carb french fry? Luckily for you (and me!), there are! My favorite option are the jicama fries , and they are a great alternative to the real thing!
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Do you miss the good old days of grabbing a burger and fries? I sure do. But, what’s a great replacement for potatoes?
I suppose you could use roasted radishes or turnip to make low-carb fries. I’ve even seen people use rutabaga. However, I wanted to see how baked jicama fries tasted.
Jicama is a bit higher in carbs than a radish or turnip. So, if you are on a strict keto diet, you may want to use those root vegetables instead to make your keto fries.
You can also try zucchini fries or green bean fries if you need to up your intake of keto-friendly vegetables.
Why You'll Love It
If you are craving fried foods on the keto diet, then you will really enjoy these low-carb baked jicama fries. I took this root vegetable and added my favorite spices and seasoning, and it completely changed the taste with just a few simple ingredients.
This is the perfect side dish to eat with your lunch or dinner. It also makes a delicious snack!
You will really love the way the smoky paprika complements the spicy cumin and classic garlic salt.
Ingredients
There are just three ingredients in this keto french fries recipe – jicama, oil, and spices.
Jicama
You can make low-carb french fries with lots of different vegetables – jicama is no different. It’s pretty easy to find at your grocery store or Whole Foods Market and is sold all year long.
It may just become your new favorite vegetable!
Spices
Use your favorite spices to season the jicama fries. I used a combination of paprika, cumin, salt, and garlic salt.
If you think they taste too salty, either don’t use salt or replace the garlic salt with garlic powder. Feel free to add other spices like onion powder or chili powder to the blend.
Oil
Use your favorite oil to coat the chopped jicama. I used avocado oil because I like its mild flavor and how well it works due to its high smoke point.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Tips
- For crispier french fries, remove the jicama from the oven after about 10 minutes and then fry in hot oil until browned.
- Radish or turnip can be used in place of the jicama and may not require boiling first.
- Pre-Baked jicama fries freeze really well. Just boil them for 5 minutes, cool them in an ice bath, then lay them out on clean towels until dry. Freeze on a large baking sheet then transfer to bags. You can then spritz them with oil and cook in the air fryer (or oven).
- The texture of these jicama fries may not come out as soft on the inside as potatoes. Longer boiling can soften them up some, but they generally keep a little bit of crispness.
Instructions
All the detailed instructions are in the printable recipe card at the bottom of this post. First, here are some photos of each step so you can see how I made them.
Prepare The Jicama
You need to peel and slice the fresh jicama unless you can find them already peeled and cut into sticks. A vegetable peeler doesn't work well on thick skin, so I recommend using a paring knife instead.
To get uniform slices by hand, it's best to use a mandoline slicer with a very sharp blade.
One thing about jicama is that it’s very crisp. Therefore, it’s best to boil the cut jicama before baking in order to get the best texture.
I put the slices in boiling water for about ten minutes before combining them with the spices and then baking them in the oven.
Add Spices
I was in the mood for seasoned low-carb fries, so I sprinkled on some spices. If you like hot and spicy, feel free to add some cayenne pepper.
I kept it on the mild side for mine.
There are many different seasoning blends you can use. I had a large jar of smoky paprika, so I used that along with cumin. I also sprinkled in the garlic powder and salt.
Add Oil And Bake
After mixing in the seasonings, the keto fries are spread out evenly on a greased baking sheet. There's no need to use a lined baking pan. I like to just drizzle on some avocado oil or olive oil.
Then, the seasoned fries are baked at 400°F for about 30 minutes.
Serving Suggestions
I ate these crispy baked jicama fries with a bunless burger. I also added some low-carb ketchup for dipping. But, you can use your favorite dipping sauce instead.
These fries can be served in a variety of ways! They go well with a Big Mac salad or some coconut flour chicken tenders. You’ll feel like you are cheating at a fast-food restaurant.
They are also great served with low-carb chili and cheese on top!
FAQS
Before I get to the printable recipe card, here are some questions people often ask about making keto French fries. If you don’t see your question in this list, please leave it in the comments.
Even though jicama is a firm root, these oven-baked fries were soft. If you want crispy jicama, frying them in oil should help. Browning them under the broiler may also work. Or, you could cook them in an air fryer basket.
Yes, the brown spots are normal, but you should still remove them. I’ve seen a couple of dark spots on jicama, and I cut them out. The peeled part you want to use should be white.
If you are having trouble finding it in your grocery store, look for a root vegetable called Mexican yam or Mexican turnip.
To cut fries that are all the same thickness, it's best to use a mandolin slicer. But a sharp knife will do if you don't have one.
Related Recipes
Ready to start experimenting with jicama? You may enjoy these other keto-friendly side dish recipes. They all use jicama too!
- Roasted Jicama with green beans is an easy baked side dish made on a sheet pan.
- Keto Apple Pie Filling is the perfect low-carb filling for sweet Fathead dough pastry.
- Watermelon Salsa is a light and refreshing alternative to tomato based salsa.
- Broccoli Salad adds in the crunch of jicama and a zingy avocado dressing.
And don't forget to leave a comment if you've tried the recipe! We'd love to know how they turned out.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Fries (Low Carb Jicama French Fries)
Video
Ingredients
- 2 cups jicama sliced (about 1 small)
- 2 tablespoons avocado oil
- ¾ teaspoon sea salt divided
- ¼ teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Instructions
- Peel jicama and slice into french fry pieces.
- Sprinkle ½ teaspoon sea salt into medium pot of water. Bring to a boil.
- Boil jicama fries in boiling water for 10 minutes. Drain in colander.
- Place drained jicama pieces into a large mixing bowl. Coat with avocado oil, then sprinkle on ¼ teaspoon sea salt, garlic powder, cumin, and smoked paprika. Blend in spices.
- Spread fries onto oiled baking pan. Bake at 400°F for 30 minutes, turning halfway through baking time, until fries are crisp.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on May 15, 2017. Post updated on December 30, 2021, with new images and additional recipe information.
Vicky
Is the whole jicama usuable? I notice that a good part of the jicama is hard as a rock, the bottom section, that is. Is it all edible? Thank you.
Carla
Trying to find jicama! I've always loved it, but thought because of its slightly sweet taste it wouldn't be keto. Wondering if you have ever tried it for curly fries? I just bought a spiralizer for zucchini noodles, and I'm a little obsessed with the magic of spirals! Thanks for a great resource of delicious ideas with clear instructions!
Kathy
your spices are perfect! My husband came home within minutes and finished the whole pan while standing in the kitchen. Thank you for sharing this recipe!
Lisa MarcAurele
The seasoning does make the fries way more delicious!
Kat
I actually boiled these for 20 minutes. Tossed in season salt and olive oil. Baked until crispy. Yum!
Martha
This root is interesting and I will check to find this locally. I have had good experience using pitty pan squash a couple times for fry’s. The taste was amazing but I never went further to test their preparation different ways. Hard to cut and handle to me.
Tommie Tran
These came out really tasty.
I’m looking for potato substitutes for French fries. My husband tried them and really liked them.
Stacey
They we’re ok, too hard on the inside and a little too sweet
Toni Kouba
We have made several Keto recipes. Theses fries by far are the best. Great flavor and crispy when you put them under the broiler.We will be making these often.
Courtney
Could you use rutabaga?? Looks amazing but we don't have jimaca around here. Thanks!
Lisa MarcAurele
You can, but the cooking of it is a little different. You shouldn't need to boil it.
Kim
Didnt like this recipe the inside didn't seemed like it cooked at all followed exactly
Lisa MarcAurele
Jicama doesn't get very soft after cooking like other root vegetables.
Katet
Have you (or anybody) tried this in an air fryer instead of the oven? If so, how did it go and what tips would you share?
Lisa MarcAurele
You can close that video on mobile by clicking on the "close" or "x"
Maura
What’s more low carb than jicama? It’s basically water! Don’t just don’t!
Tracy Nowlin
Very disappointed in this recipe! I was expecting “crispy “ after frying them and they were not crispy by any means!
Not an adequate replacement for French fries by any means!
Followed directions also!
LadyJ
These were amazing! I've been trying to try a new (to me) food each week and finally got around to buying some jicama. Wow I can't believe I've been missing out on this for so long! It takes a little bit of work to peel the jicama but other than that preparation is very simple. The 'fries' stay a bit crisp on the inside but I like the texture. Kudos on a great recipe = )
Richard Taylor
Where can I get some of them where can I get some of them jicama fries
Lisa MarcAurele
These keto fries are easy to make with either jicama or turnips.
Sharon
I have never seen a jicama. I have read your recipes and always wanted to try it. However, yesterday I finally found some. I have a question. The outside once peeled was white but when I cut the jicama it had brown spots running through it. Is that normal or was it bad? I live in Canada so some products are hard to find here.
Lisa MarcAurele
I've seen a couple dark spots on jicama and I cut them out. The peeled part you want to use should be white.
Carri
Haven't tried this recipe yet but I bought the ingredients and am planning on making it soon. I had a suspicion that choosing a smaller (younger) jicama would yield a more tender vegetable to peel etc. So I asked the produce guy who happened to be right next to me while I was looking the jicama over and he said YES. The smaller ones are much better! So choose small. SIZE MATTERS!!
Lisa MarcAurele
Great tip fo how to pick the best jicama! I agree. The smaller ones are more tender.
Amy
I do prep my fries in advance and freeze. They’re in season now. I steam them in the microwave for 6 minutes and freeze in a single layer then put in a ziploc. I grab a handful, toss in olive oil and Cajun seasoning and air fry til crisp. Dunk in sf ketchup or ranch. You are right, best invention since French fries!
KELLY
DO YOU HAVE A KETO AIP MEAL PLAN, KETO AIP FOOD LIST & MORE KETO AIP RECIPES?.
Lisa MarcAurele
I don't have a keto AIP specific meal plan or food list at this time, but it's would be a nice thing to have. I'll add it to my list of ideas. I do have a category of all the low carb AIP recipes.
Maureen long
Made these tonight to serve with a lettuce wrapped burger. They were ok but were kind of like fries that were still crunchy like a half cooked French fry. Probably wouldn’t make them again
Cindy
The first time I tried jicama fries they turned out fine. The next time couldn't peel the jicama. It was so hard. The peeler wouldn't "dig in" to the peel. I finally sliced the jicama into fries, then chopped off the ends with peels. This was hard work and wasteful. Any ideas what happened? Was the jicama not ripe? It didn't look any different. If ripeness was the problem, how can you tell if it's ripe? This has prevented me from trying more!
Lisa MarcAurele
I've had jicama that was more difficult to peel than others as well. A sharp knife usually works for it, but you have to be really careful as I've cut myself before. However, I'm not sure why some are easier to peel than others.
Kath fletcher
Can someone tell me the English equivalent for jicama please
Lisa MarcAurele
I'm not sure, but it's also called Mexican yam bean or Mexican turnip.
Kristy K. James
Could jicama be peeled on a mandolin instead of with a knife? Then just rinse the mandolin for slicing it? I've never tried it, but when I do find some jicama, that's how I plan to peel it.
Lisa MarcAurele
A mandolin should work. It's a very tough skin to remove which is why I use a knife, but I have cut myself before doing it. A mandolin should be safer if you use the gloves.
Kay Kearly
I wonder if it would help when trying to peal it if it was microwaved for a couple minutes? It works with squash.
Lisa MarcAurele
I'm not sure if that will help.
Kate B
I eat jicama as a snack all the time, the best way to peel it is with a sharp knife (carefully).
Kristy K. James
Could it just be peeled on a mandoline?
Lisa MarcAurele
It probably could be, but I've never tried peeling jicama with a mandoline slicer.
Caitlin
These are so delicious!! I’ve been doing keto for a while and was craving some fries. I made these last night and they were amazing!!! Even my non keto husband loves them! I cooked mine in the air fryer and they were perfect! Great seasoning blend!! I will definitely be meal prepping these every week going forward and sticking up my freezer!!
Ash
This is a silly question but I've never done this before! I want to freeze some for later...I fully cook them first right? And then blanch and dry?
Lisa MarcAurele
You can either fully cook or blanch them first and then cook later.
Joni
Not only is there no print button, but I cannot copy your recipe. Not very user friendly. Will look for similar recipe elsewhere.
Lisa MarcAurele
There is a print button in the recipe card. You may want to check your browser settings as it could be blocking the script for it.
Victoria
I’ve had no issues with either... maybe it’s your set up
Leslie
Made these the other day, surprisingly very good . Next time I will fry them as I would have liked them crisper.. over all a hit ?
Katey Breen
These are great! Even if you are not low carbing. The jicama has a nice mild taste - so it’s just a matter of spicing as you like. They are actually kind of addictive! I really like them. I boiled, put them in the oven for 10 minutes and fried in avocado oil. Yum!! Great recipe! Thank you!!!
Peggi
I found that blanching before freezing fries works best if you -- Make sure that the fries are dry and cool, then spread the blanched fries on a parchment paper lined cookie sheet -- so they are not touching each other. This worked well for me.
Lisa
Thanks for the tips!
Lynn
Why does it say only 5 carbs. I googled it. Says it’s 58 carbs. I don’t understand it.
Lisa MarcAurele
My source for the carb count (11g per cup) is here: https://draxe.com/jicama/
Katie
These are amazing!!! I’m glad I made the commitment before reading the reviews. I bought sticks from Trader Joe’s and cut them even smaller to make skinny fries. We opted for the 10 minute bake followed by an oil fry. Soooo good! Better than normal fries, why ever use potatoes again! We’re going to make them at our next BBQ and offer a prize for the first person to guess what it is made of.
Lisa
Thanks for sharing! I'll have to try baking then frying. I'd also like to see how they do in an air fryer.
Cat
My go to potato substitute is daikon radish. Amazing in chowder. I've never tried french frying them though - might be an interesting experiment!
Lisa
Daikon is a great potato sub. I've used it in chowder too. I think it should work well for fries but I've never tried it.
Sadia
i want that all new receipe
Teresa Marshall
Maybe I did it wrong. I am not a fan. cooked them 2 ways . frying in oil and air fryer . they are like a wet noodle floppy no crisp what so ever. I cooked them much longer then necessary. I did not expect them to taste like potato's but I was at least hoping for crisp.
Lisa
These are soft fries. Some jicama does have trouble getting soft and will be firm if not softened up during the boil.
Teresa Marshall
I am making these as we speak. Only I don't know how to measure .5 cups of fries? ounces would be so much easier
Lisa
I estimate as it's about a handful.
Ruth A Crowell
half a cup would be 4 ounces wouldn't it??
Lisa
That's liquid ounces, not weight.
Mechelle
Has anyone tried to brine them the day before ? I always did that with my raw potatoes .
Lisa
I haven't as I never did that with potatoes either.
Cheryl
How do you brine?
Jennifer
I was just about to ask this same question. Brining potatoes in lightly salted water for up to 24hrs prior to cooking removes a significant amount of starch, and makes a crispier fry. I also wonder about double fry like you would a potato. I’m going to try both brining and par frying before a final fry this weekend and I’ll update my results.
Lisa
I have read that carb count is less for Jicama after cooking so brining sounds like it may help too.
Joy
Anyone brine yet?
Lisa MarcAurele
I haven't.
Paula
These freeze really well. I just boil them for 5 minutes, cool them in an ice bath, then lay them out on clean towels until dry. Freeze on a cookie sheet then transfer to bags. I cook spritz them with oil and cook in the air fryer.
Lisa
Thanks for the great tips Paula! I'll add that to the recipe to help others.
Eric
Just wondering,
If I wanted to prep the jicama ahead of time,
could I boil them in the morning and store them in the fridge for baking that night?
Have you tried this?
Or does at least at least seem like sound logic?
Thanks,
Eric
Lisa
I've never tried that, but I don't see why it wouldn't be okay.
Gabby
This may be a silly question, but if I don’t have the mandolin slicer, do you think a spiralizer would work? And potential just make curly fries?
Thank you!
Lisa
It's worth a try if the blade can cut it.
Jules
Hi everyone! @Gabby I know your post is over a year old and you may not see this reply. I have had great success using my spiralizer to make jicama curly fries. (And unless the jicama is really tough, you can skip the blanching.)
Angela
First time enjoying jicama. The seasonings were perfect. Thank you.
Ryan
This SUCKS! It took forever to prep these and they are NOTHING like fries. Don’t blow things out of proportion when you’re describing food in your recipes. Ridiculous.
Lisa
Some stores do sell the jicama already peeled and in strips. It does make it easier. And, the jicama can vary. Mine were like soft baked fries.
Sherry Thrift
Hi, when I google nutrition information on jicama it shows that they are high in carbs. Your nutrition information above shows 2 net carbs for a .5 cup. So I’m confused, are these ok on a keto diet?
Thanks
Lisa
The Google info is wrong. Jicama actually has fewer carbs after it's cooked. There's only about 11g total per cup or 4g net. See this article.
Jojo
The fiber content is substrated from the carbs for net carbs.
Miranda Cunningham
going to try this today. We are not low carb though probably lower carb since I have celiacs. We have noticed a issue with some nightshades though. Potato is a bad one for us. I have slight swelling and discomfort but hubby gets angry on potatoes. So we are experimenting with other alternatives. Ill be looking for your other experiment in fries posts too. thank you for the research.
Lisa
Hope it works out. I have a food sensitivity to both white and sweet potatoes but no issue with jicama!
Zeus
Why do you boil? Can you just wash and put in oven? Wouldn't they be more crunchy?
Lisa
They are really hard if you don't boil them first. Mine actually came out pretty soft, but others said the jicama still had a crunch even after boiling.
Shawna
How do you ever get the jicama soft? I have boiled for minutes, or even literally hours and NO success. Even tried cooking in my pressure cooker. Tried baking. Tried sauteeing, frying in oil, etc. Have tried 3 different times with different jicama. The seasonings are good, so the flavor is good, but they are crunchy like a raw potato or radish. I had better luck texture-wise with turnips, but they have a horrid bitter obnoxious overpowering taste that just doesn't work.
Lisa
Boiling and then baking typically gets them softened for me.
Eliane
Hi Shawna. I wanna know that too, No matter how long I cooked them, they were still "raw" inside, but soft outside. Couldn't eat them
Iz
Chop it up before you boil
S Beals
Yes, I did cut them into the french fry pieces before boiling, pressure cooking, etc. Wonder if it's just the region where I live. Maybe it's the jicama itself. It always ends up like a kinda mushy apple or undercooked potato. But I LOVE the flavor and if I could get the texture right it would be divine. BTW butternut squash makes killer sweet potato french fries. My kids can't tell the difference. But they are not low carb, BUT, they ARE less than half the carbs of sweet potatoes so easily could work in a moderate carb diet (35-40 carbs) on occasion. But the jicama is so much lower in carbs. Rutabaga is pretty dang good too. It lacks the pungent taste of turnip but softens up to a great textures. It's slightly sweeter than regular potato and a light orangish yellow tint to it. But it has more carbs than jicama, so I'd really love to figure out how to soften the jicama!
Cheri
Try parsnip fries with the same seasonings above. No boiling and very tasty!!!
Tina
I made parsnip fries and agree that they are much more tasty than jicama fries. However, they are about as high in carbs as a sweet potato.
Sophie
Do you have the nutritional info by weight? This can vary a lot by how the fries are cut and then measured.
Lisa
I just kind of eye-ball it. But, 1 cup of jicama is about 120 grams.
Tina
I've used turnips in the past. I spoke them in milk with a tiny bit of sweetener to take away any bitter taste and I don't prefer boil. The only problem is they get kinda soft if you don't eat them all right away.
Lisa
I love using turnips but haven't tried them as fries.
Nancy Jones
Someone gave me jicama to just try it and now I just love it. I've been eating it plain cut into sticks without anything on it. I love the crunchy, almost sweet, crisp taste. I will try the fries because I just can't eat French fries. Jicama is Si bland it will take any kind if seasonings. I will try the fries but will have to wait until I get another one from the marker as the one I had us nearly gone!!! Thanks for the recipe and I'm glad I stumbled upon your site Lisa.
Lisa
Hope you enjoy the fries! I like jicama cooked better, but it is a nice add to a salad when raw.
Sue
Shredded jicama soaked in sal water then drained makes fantastic breakfast hash browns. Sauté in bacon fat and onions/peppers for an O’Brien option.
Lisa
Sounds great! Thanks for sharing.
Diana
How did you get 5 grams of carbs when a raw jicama has 58 grams of carbs? I'm really trying to understand. Thank you.
Lisa
There are fewer carbs in cooked jicama and the serving size is only 1/2 cup. The data when you Google isn't completely accurate. See this post which states "... when jicama is cooked, it contains only 3.9 milligrams of vitamin C, and only trace amounts of carbs, vitamin A, vitamin B1, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, and selenium."
S Beals
Even so, raw jicama only has 3.9 net carbs per 100 grams. That's not very high. About the same net carbs as broccoli and less than several other vegetables.
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2
S Beals
and of that 32.2 g carbs quoted (which is for a whole small jicama), 17.9 grams of it are fiber. I wouldn't think an average person would eat the whole thing in one setting. Comparatively, raw broccoli has 4 net carbs per 100g serving while raw jicama has 3.9 net carbs per 100g serving. When you consider that the 32.2 g quoted is for a serving of 365 grams, and compare it to the same amount of other vegetables, jicama is still a low carb vegetable whether raw or cooked.
Lisa
There are only trace amounts of carbs after cooking jicama per the article at http://www.doctorshealthpress.com/food-and-nutrition-articles/jicama-nutrition-benefits-recipes/.
Joao
Can you fry them after boiling them, bypass the baking?
Thanks,
Lisa
Yes! You can fry them if you wish.
Melissa
Have you (or anyone) tried airfrying these?
Lisa
I haven't, but when I get an airfryer, I'll give it a try. I'm sure they would be crisper than baking.
marguerite lindemann
they were the first thing I tried cooking when I got my air frier and it worked great. I did have to cook them longer as I get them already pealed and cut at Kroger. This saves a lot of time.
Lisa
I still haven't tried these in the air fryer, but I will the next time I get a jicama.
Jennifer
I tried them in the air fryer a couple days ago and it made the skin really tough. I got them from someone else and they were halfway cooked when I did it. Not sure if they had boiled them or not.
Lisa
You do need to boil before freezing I believe. I haven't tried them in the air fryer yet.
Leslie Gill
I airfried mine on the french fry preset. I didn’t have avocado oil, so after boiling I tossed mine in coconut oil & seasoned them with garlic sriracha seasoning. They turned out fabulous.
Lisa
Awesome! I'll give them a try in the air fryer next time.
Jes
How many half cup servings for this recipe? It sounds great!
Lisa
It's about 4.
Nicole
These look great! What's the oven temperature for baking?
Lisa
Added the oven temperature. It's 400°F.
Gloria L.
The food item I miss most is corn tortillas. When I rarely "cheat" on my keto woe, it's at the Mexican café, where I order rolled shredded-beef or chicken taquitos that are deep-fried. I dip them in either tomatillo or avocado salsa.
I saw this corn extract on Amazon.com but never ordered it. Several "keto tortilla" recipes exist online, and I wonder if an acceptable "keto corn tortilla" could be achieved by adding corn extract, preferably one that could be used deep fried, baked and for soft tacos. Whaddaya think, Lisa? https://smile.amazon.com/dp/B00KS3LH9M/ref=wl_it_dp_o_pd_S_ttl?_encoding=UTF8&colid=3FLRS64EMAH39&coliid=IB94EULPAFNRD
Lisa
I think adding in that corn extract to the almond flour psyllium recipe might work. You can find that recipe at https://lowcarbyum.com/almond-flour-low-carb-tortillas-egg-free/
Andrea Spoehrer
I didn’t miss corn or flour tortillas after I discovered the fried cheese tortilla shell.
Just drop a 1/2 cup of Mozzarella or Cheddar cheese into a Med frying pan and let it brown around the edges. Turn and brown the other side and then hang over a spoon handle or small rolling pin and let cool a minute. I lay mine on paper towel to drain and let the towel sit inside the shell to keep it from sagging.
Then stuff with egg bacon avocado and salsa.
It’s divine. Never miss taco shells again.
Wilma
What temperature is the oven?
Lisa
It's 400°F.
Low Carb with Jennifer
Never thought of using Jicama...these sounds delicious! Especially with the spices
Lisa
They were really good. I'm going to try the spices with radishes and turnips to see how they compare.
Kathy Engler
Try root celery, yummy!
Lisa
I love celery root! Turnip is great too.
Patti
how do you measure 1/2 cup of fries?
Lisa
I estimate based on what it looks like.
Tony C
I suppose one could mush some into a half cup and then weigh it. Then use the mush with 'bubble-and-squeek'
Great concept. I'm going to try the fry version. I'm keto so the fat.....yeah!