Spicy Spiralized Shoe String Jicama Fries
- 1 large jicama
- olive oil, to drizzle (about 2 tbsp)
- salt, to taste
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- 2 tsp chili powder
Preparation time 10mins
Cooking time 35mins
Adapted from inspiralized.com
However, when you spiralize a jicama, season it and cook it: it’s tasty and a fun way to add a new veggie into your routine. Jicama is a vegetable that’s native to Mexico and is most frequently seen as a slaw or served crunchy and raw in a salad. It’s also a perennial vegetable, which makes it available year-round!
For now? Since we’re on a healthy kick (on account of the New Year), I’ve made a healthier, low-cal, low-carb, Paleo and gluten-free version of shoe string French fries! You’re welcome, because these are spicy, salty, savory and, well, just plain addictive.
Next time you’re making burgers or chicken and want a healthy yet satisfying and indulgent side dish, make these spicy shoestring jicama fries – you won’t believe they’re not real potatoes! Dip them in a chipotle aioli or even some ketchup and you’ll fall off your chair they’re so dang good.
And totally Superbowl friendly! Make a big batch of these and serve them in cute little mini-portion colored bowls or classy white ramekins. Your friends will be thanking you for making such a healthy but yummy snack for watching the big game.
Preheat the oven to 405 degrees.
When done, lay your noodles onto two large baking trays, drizzle with olive oil and toss together to combine and coat noodles.
Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.
Holy mother of all things “not real potatoes but taste like them!” I made these last night, as I am rounding to the finish line of my 21DSD. Served with an almond crusted whitefish and broccoli. They would also make a great garnish (think: cripsy onion replacement) on salads, burgers, etc. Thank you, thank you, thank you for sharing. I am lucky that I have a hispanic market within walking distance!
Tiffany – sometimes, different ovens can be testy. Try knocking the heat up 5-10 degrees and cooking 5 minutes longer. Just make sure to check them!
My shred was too fine, so I burned a bunch. Very tasty though. Next time I’ll make thicker noodles. Thanks, I love jicama any way I can get it.
[…] salt and pepper to taste 1 jicama used to make spicy jicama fries. Recipe found at Inspiralized:
(if you don’t have a spiralizer to make the above, just cut your jicama very thin and follow […]
[…] the cheese to make it vegan though). If you’ve never eaten jicama before, definitely give this Jicama Fries a […]
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