Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3-6 cups oil
  • 1 medium jicama, peeled
  • Salt
  • Onion powder
  • Garlic powder
  • Paprika



Step 1

Place a heavy pot over med-high heat and fill with at least 1” oil. Heat oil to 350°F.

Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.*

Carefully place the chips into the hot oil {use a slotted spoon and wear mitts} and fry until very crispy {just a few minutes will do} Cook in batches, as necessary. Remove and drain on paper towels.

Sprinkle liberally with equal amounts of salt, onion and garlic powders and paprika to taste. Toss to coat well and serve immediately.

*Cut Jicama into ¼” square fries. Deep fry @ 350°F until very brown and crisp. Time in the fryer means nothing. Lots of seasoning. A tablespoon of Hunt's Low carb ketchup. . . wow!!

*Left overs . . . dice 1 oz. of deep fried stick into square hash browns for breakfast . . . you'll never know the difference!

You'll also love

Review this recipe

Singkamas - Filipino Jicama Salad Shrimp, Avocado and Jicama Salad