Name: Keto Jicama Fries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 15 ounce raw jicama (peeled and sliced); 3 cups water; 0.5 teaspoon sea salt; 2 tablespoons olive oil; 1 teaspoon sea salt; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; .25 teaspoon paprika

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Do you miss French Fries? I think fries and pizza are the two most likely reason why people can’t stick with a ketogenic diet. Well my friends I am about to rock your world, because these Keto Jicama Fries are an amazing substitute!

A parchment paper lined bowl filled with Keto Jicama Fries with a Bison Burger in the background

They are baked, so there is no artery clogging oils involved, and they’re pretty easy to make as well.

An overhead image of a bowl of Keto Jicama Fries sitting on parchment paper.

How to make Keto Jicama French Fries

Preheat oven to 400° F. Line a baking sheet with foil or parchment paper, set aside.

Peel a whole jicama with a vegetable peeler, then cut into strips like french fries.

Alternate method: purchase packaged, pre-sliced jicama sticks in the produce department.

Jicama cut into strips in a clear plastic container.

Bring water and a half-teaspoon of sea salt to a boil in a large pot over high heat.

Add the jicama sticks, cover and cook for 10 minutes.

Drain the jicama fries and place in a large bowl. Drizzle with oil, toss to coat. Sprinkle with seasonings and toss until thoroughly coated.

Boiled jicama fries tossed with oil and seasonings in a large glass bowl.

Spread jicama fries out on the baking sheet in a single layer.

Jicama Fries on a foil lined baking sheet.

Bake for 15 minutes then flip fries over. Continue baking for an additional 15 to 20 minutes until golden brown.

Serve immediately with your favorite burger, or wings or turn into nachos!

A Bison Bacon Cheeseburger with micro-greens on a white plate with Keto Jicama Fries in the background.

See, you do not have to deprive yourself of your favorite foods while living a ketogenic lifestyle!

What is Jicama?

Jicama is a tuber that grows on a vine. It is also referred to as Mexican yam bean, Mexican turnip and Mexican potato.

The root’s exterior is yellow to light brown and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear.

A whole jicama sitting on a striped napkin on the counter.

The flavor is slightly sweet like an apple or cucumber. It is usually eaten raw alone or in salads but is also delicious when cooked.

Jicama is high in carbohydrates in the form of dietary fiber. A 3.5 ounce serving has 8.82 grams carbohydrates with 4.9 grams of fiber. Jicama is a low-glycemic food.

It is composed of 86–90% water, so it is a hydrating food. Its sweet flavor comes from the oligofructoseinulin (also called fructo-oligosaccharide), which is a prebiotic.

How do you choose a Jicama?

Look for jicama with a smooth skin with no cracks or bruising that is about 6-inches in diameter. Smaller jicama are sweeter which is good for snacking or mixing into salads.

How do you store Jicama?

Store in a cool, dark place for 2 to 3 weeks. It can also be stored in the refrigerator for 2 to 3 weeks. Cut jicama can be frozen for up to 6 months. Do not get the jicama wet or it will mold.

Cooked jicama can be stored in the refrigerator for 3 days.

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Enjoy!!