Is there such a thing as low carb french fries? Jicama fries are about as close as you can get. Here’s the basics on how to make them.
Do you miss the good old days of grabbing a burger and fries? I sure do. But, what’s a great low carb replacement for potatoes?
I suppose you could use a radish or turnip to make low carb fries. I’ve even seen people use rutabaga. However, I wanted to see how jicama fries tasted. I’ve used it before in my mock low carb apple pie filling recipe and loved the results.
Jicama is a bit higher in carbs than radish or turnip. So if you are on a strict keto diet, you may want to use those root vegetables instead.
But, I like to venture out and try different things. And, I’ve already tried jicama as an apple pie filling. This time, I wanted to see how it tastes in a savory recipe.
One thing about jicama is that it’s very crisp. I noticed that when I made my low carb apple pie filling. I had to fry it in the skillet longer than when I used apples.
Therefore, it’s best to boil the raw jicama before baking. I put them in boiling water for about ten minutes before cooking them in the oven.
I was in the mood for seasoned low carb fries, so I sprinkled on some spices. If you like hot spicy, feel free to add some cayenne powder. 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. Garlic powder and salt were also sprinkled in.
Even though jicama is a firm root, these oven-baked fries were soft. If you want them to be crisp on the outside, it’s best to fry them in oil.
To cut the jicama fries, I used an inexpensive mandoline slicer. The root is very tough, so you do need a very sharp blade. And, it’s tough to get uniform slices by hand.
I’m going to try making low carb fries out of radish and turnip to see how they compare. The process would be the same, but those may not require boiling first.
I’d like to have some of these tasty keto fries ready to go in the freezer. When I have time, I’ll do some experimenting with that. I’m thinking I’d just have to blanch them before freezing as described here.
I ate these low carb fries with a bunless burger. And, I had some LC Foods ketchup for dipping. It’s a great sauce to have on hand if you don’t want to take the time to make your own.
I’ve been seeing more keto friendly convenience foods at the grocery store. Hopefully, the low carb way of eating will become more mainstream. What high carb food do you miss the most?
Jicama Fries (Low Carb French Fries) Recipe
Is there such a thing as low carb french fries? Jicama is about as close as you can get. Here's the basics on how to make them.
- 2 cups jicama sliced (about 1 small)
- 2 tablespoons avocado oil
- 3/4 teaspoon sea salt divided
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Peel jicama and slice into french fry pieces.
Sprinkle 1/2 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 1/4 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.
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.
(From Paula's Comment) These 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 cookie sheet then transfer to bags. You can then spritz them with oil and cook in the air fryer (or oven).