Completely over sweet potato fries right now, I miss good old white potato fries. Nothing’s stopping me from hopping I the car and heading over to the nearest burger joint and ordering myself a large fry and shake.  There is that minor detail that it would make me feel disgusting minutes after inhaling, so I guess I’ll pass. 

My craving for something salty had me scouring the kitchen.  Then I saw it,  a lonely jicama off in the corner.  It was time to make some magic happen!

As you’ll see, I don’t really measure when it comes to this recipe. You might have a huge jicama and not like lots of salt, so measurements are all based on taste.  One of my favorite things about these tasty gals is that they can be eaten cold and re-heat beautifully.  

  • Jicama
  • Unrefined coconut oil
  • Old Bay Seasoning (to taste)
  • Sea Salt (to taste)
  1. Pre-heat oven to 400F and line baking sheet with foil
  2. Slice jicama into preferred shape (I used my handy dandy fry slicer)
  3. Rinse the jicama and gently pat dry (they can remain damp…no biggy) and place into medium-large glass bowl
  4. Evenly cover the jicama with the melted oil
  5. Dump the jicama onto the sheet and spread out
  6. Sprinkle with seasonings
  7. Place sheet into oven
  8. Bake for approx. 40 min (or until it reaches your desired texture) moving around occasionally so they brown evenlyjf2

COMMENTS:  I’ve completely overused the word “jicama”. Also, why unrefined coconut oil?  It has a higher heat threshold, but use what you’ve got.  I’ve used palm oil as well as almond oil in the past and it worked out just fine.



7 thoughts on “BAKED JICAMA FRIES

  1. Pingback: Kristine Rudolph » Explore More : June 14th

  2. These look amazing! A few questions though. Will olive oil work ok and do I take the skin off the jicama first? I’m a new cook and also trying out this eating healthy, so sorry if these questions are silly.

    • They’re not silly at all. Olive oil will work fine, just don’t increase oven temp to cook faster, the olive will burn.
      Definitely remove the skin first. I cut the jicama into chunks and use a pairing knife to remove skin.
      Let me know if you have any other cooking questions 🙂

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