While in Mexico, we visited a local market filled with everything from raw fish, to authentic taco vendors, to tables full of exotic produce.
As you can imagine, I wanted to try everything.
This white root veg was intriguing to me and for the Mexican equivalent of 50 cents, I got my snack. Let’s just say I was hooked.
Say hello to a new vegetable my friends—today we are making Jicama Fries!
What is a jicama? Other wise known as “pachyrhizuz erpsus” (don’t worry—I can’t pronounce it either) is technically a root yam. It has a papery exterior and crisp, white interior–the texture of a green apple when eaten raw or a turnip when cooked. It is very neutral in flavor, so traditionally jicama would be served raw with lime and chili powder—which is how I enjoyed it in Mexico!
Now I explain this little jicama twist… After deciding to share a jicama recipe on the blog, I realized it would be kind of boring to share a “raw jicama, sprinkled with chili powder” recipe. By all means, do it at home—but I don’t think that needs instructions. Also the idea of eating raw jicama might turn off some people, so staring with a dish everyone recognizes seemed more appropriate. Thus—fries. Jicama fries.
I hope you love these Mexican-inspired fries! My Jicama fries are:
Easy to Make
A touch Spicy
Fun for parties
+ SO Delicious
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 medium jicama peeled and cut into fries about 1/4 inch thick
- 1 Tbsp. coconut oil melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- pinch black pepper
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, toss together the jicama, coconut oil, chili powder, garlic powder, salt, and pepper until fries are evenly coated.
- Spread the fries evenly across the lined baking sheet—leaving about 1/4-1/2 inch between each. Transfer to oven.
- Bake for 45-50 minutes, or until crisp and golden, flipping fries halfway to ensure evenness.
- Let fries cool for a couple minutes before serving with optional guac, queso, or salsa.