When it comes to finger foods, one of our go-to vegetables is potatoes. Russet, sweet potato, there’s no potato we won’t eat. But sometimes your pallet is looking for something familiar, yet different. That’s where the Jicama comes in! Now, a jicama is actually part of the bean family, but it feels more potato-y to us which was why we had to come up with these Jicama Fries. Crispy strips with a subtle, sweet flavour they’re the perfect hybrid of fry meets sweet potato fry.
If you’ve never heard of a Jicama don’t panic! These Jicama Fries are baked in a very similar manner to regular fries, they’re super simple!
We love to top them with garlic powder and paprika (among other things), but you could flavour these however you want! Of course, we recommend you make a side of Chipotle Mayo to dip them in because chipotle mayo is delicious.
- 1 large Jicama
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- Parsley For garnish
- Parmesan Cheese To top
- Chipotle Mayo To serve
Preheat oven to 425 F.
Leaving the peel on, slice jicama into long fry-size pieces. Start by cutting in half, and then cut vertically the width of the jicama leaving you with 1 inch thick slices. From there chop each piece into fries.
In a large bowl toss the fries with garlic powder, onion powder, paprika, salt and olive oil.
Place fries on a lined baking tray, ensuring fries are not overlapping.
Bake fries for 20 minutes, remove from oven and mix. Place back in oven and bake for additional 15 minutes. Watch fries to ensure they don’t burn.
If fries are not as crispy as you would like, turn oven up to broil for 2-3 minutes keeping a very close eye as the potatoes burn quickly!
Serve with chipotle mayo on the side and top with a sprinkle of our parmesan and some dried parsley.