Jicama Shoestring Fries
Jicama is arguably the next up and coming ‘superfood’, the next kale and quinoa in the ranks of grocery store popularity. With only 4g of net carbs per 100g – it makes a perfect potato substitute for us low-carb keto folk, is high in potassium and a decent source of vitamin C.
- 2 medium jicama roots
- ½ tsp sea salt
- ¼ tsp onion powder
- ¼ tsp chili powder
- 2-3 tbsp olive oil
- parsley for garnishing
Optional Spicy Dip:
- 1 chipotle pepper in adobo sauce
- ¼ cup mayonnaise
- lime juice
Note: This recipe yields 2-3 small side servings of fries.
Preheat your oven to about 400F/205C. Start by cutting off the ends of the root, and peeling the jicama. Sometimes it’s easier to peel it off by hand. Cut the jicama in half so that it’s more manageable for the spiralizer – if you don’t have a spiralizer, you can easily julienne these by hand to your desired thickness, like traditional fries.
Add the olive oil, salt, spices, and give it all a good toss so that the jicama is nicely coated in oil. Spread out the fries on a baking sheet, and pop into the oven for about 20-30 minutes or until they reach your desired level of crispiness. Be sure to flip them about half way through.
For the spicy dip, take one canned chipotle pepper with adobo sauce and chop to a fine paste, add in ¼ cup of mayo, some lime juice and stir until uniform.
Garnished with parsley, these stringy bits of goodness make a great snack on their own, or as a supporting role for your next keto dish!
Note: This recipe was adapted from Inspiralized .