These baked jicama fries are a flavorful, low-carb alternative to traditional French fries. Oven-roasted until golden and crispy, they’re seasoned with savory spices and grated Parmesan for a crave-worthy bite.
If you enjoy homemade fries and want lighter options, try baked zucchini fries, avocado fries, or sweet potato fries for variety.
Oven-Baked Jicama Fries Recipe
Jicama is a crisp Mexican root vegetable with a mild, slightly sweet flavor and a starchy texture similar to potatoes. Because it’s low in carbohydrates and natural sugars, jicama is an excellent choice when you want a fry that’s lighter but still satisfying. These fries get tender inside and develop a golden, slightly crisp exterior when roasted.
The seasoning is simple but bold: smoked paprika, garlic, Italian seasoning, salt and pepper, plus shredded Parmesan for a salty, cheesy finish. The result is a savory snack or side that’s perfect for anyone watching carbs or just looking for something different and delicious.
Ingredients You’ll Need
Most of these pantry staples are probably already on hand. Quantities and exact measurements are listed in the recipe card below.
- Jicamas: Peel and slice them into fry-like sticks.
- Olive oil: Helps the seasonings adhere and promotes browning. You can substitute melted butter if preferred.
- Grated Parmesan: Adds a savory, cheesy layer that enhances texture and flavor.
- Seasonings: Minced garlic, smoked paprika, Italian seasoning, plus salt and pepper. Adjust amounts to taste, or swap in your favorite spice blends.
How to Make Baked Jicama Fries
This recipe is quick and easy—great as an appetizer, snack, or side dish.
- Preheat: Heat oven to 425°F (220°C).
- Prepare: Place peeled and sliced jicama in a large bowl and cover with water.
- Blanch: Microwave the bowl for about 10 minutes until slices are slightly tender, or boil on the stovetop for 5 minutes.
- Dry: Drain and pat the jicama pieces dry to remove excess moisture.
- Season: Toss the jicama with olive oil, garlic, smoked paprika, Italian seasoning, grated Parmesan, salt, and pepper until evenly coated.
- Bake: Spread in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, turning once if needed, until edges are golden and crisp.
- Serve: Serve hot with your favorite dip, such as fry sauce or ketchup.
Tips for Making the Best Jicama Fries
These tips will help you get tender interiors and crisp edges every time.
- Blanch first: Briefly cooking the jicama before roasting ensures the inside becomes tender while the exterior crisps.
- Dry thoroughly: Moisture prevents crisping, so pat pieces dry after blanching.
- Customize the spices: Add a pinch of cayenne for heat, or swap in Cajun or lemon pepper seasoning to vary the flavor.
Delicious Dips
Pair your jicama fries with creamy or tangy dips to boost the flavor—garlic aioli, fry sauce, or a classic ranch dressing are all great choices.
Dressings, Sauces, and Dips
Garlic Aioli Sauce
5 minutes
Dressings, Sauces, and Dips
Famous Fry Sauce
10 minutes
Dressings, Sauces, and Dips
Copycat Chick-fil-A Sauce
3 minutes
Dressings, Sauces, and Dips
Homemade Ranch Dressing
5 minutes
Storing Leftover Fries
If you have leftovers, store them properly to preserve texture.
- Refrigerate: Place cooled fries in an airtight container and refrigerate for up to four days.
To restore some crispness, reheat on a baking sheet in a 400°F oven for about 10 minutes.
More Tasty Fry Recipes
Love fries? Try more recipes that deliver crisp, golden results and plenty of flavor.
Recipe Skill Levels
Carne Asada Fries
10 minutes
Recipe Skill Levels
Air Fryer Frozen Waffle Fries
20 minutes
Side Dishes
Perfect Crispy Baked Fries
55 minutes
Side Dishes
Perfect Air Fryer Sweet Potato Fries
22 minutes
Baked Jicama Fries
Ingredients
- 2-3 large jicamas, peeled and sliced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan
- 1 teaspoon garlic
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
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Preheat oven to 425°F (220°C).
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Place peeled jicama slices in a large bowl and cover with water.
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Microwave for 10 minutes or until slightly tender, or boil for about 5 minutes on the stove.
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Drain and thoroughly dry the jicama pieces.
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Toss with olive oil, garlic, smoked paprika, Italian seasoning, Parmesan, salt, and pepper until evenly coated.
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Spread in a single layer on a parchment-lined baking sheet and bake 25–30 minutes, flipping once if desired, until edges are golden and crispy.
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Serve warm with fry sauce or ketchup.
Nutrition
Carbohydrates: 31g
Protein: 4g
Fat: 16g
Nutrition information is an estimate and should be used as a guide only.