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!
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.
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.
There are just three ingredients in this keto french fries recipe – jicama, oil, and spices.
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!
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.
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.
- 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.
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.
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.
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.
They are also great served with low-carb chili and cheese on top!
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.
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.
Keto Fries (Low Carb Jicama French Fries)
- 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
- 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.
Array ( [serving_size] => 0.5 [calories] => 92 [carbohydrates] => 5 [protein] => 1 [fat] => 7 [saturated_fat] => 1 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 5 [sodium] => 446 [potassium] => 101 [fiber] => 3 [sugar] => 1 [vitamin_a] => 300 [vitamin_c] => 8.3 [calcium] => 10 [iron] => 0.7 [serving_unit] => cup )
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.
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First published on May 15, 2017. Post updated on December 30, 2021, with new images and additional recipe information.