Ingredients:
- 1 medium jicama
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare Jicama: Peel the jicama and cut it into fry-shaped sticks. Aim for uniform sizes so they cook evenly.
- Blanch Jicama (Optional): To improve texture, you can blanch the jicama. Boil a pot of water and add the jicama sticks. Boil for about 5 minutes, then drain and let cool. This step helps to soften the jicama and make it more fry-like, but it’s optional.
- Season Jicama: In a large bowl, toss the jicama sticks with olive oil, minced garlic, oregano, paprika, salt, and pepper until well coated.
- Bake: Spread the jicama sticks in a single layer on the prepared baking sheet. Bake for 25-30 minutes, turning halfway through, until they are golden brown and crispy.
- Add Parmesan: Remove the fries from the oven and immediately sprinkle the grated Parmesan cheese over them. Return to the oven for an additional 2-3 minutes, just until the cheese is melted and slightly golden.
- Garnish and Serve: If desired, garnish with chopped fresh parsley. Serve the fries warm with your favorite keto-friendly dipping sauce or on their own.
Enjoy your keto-friendly, garlic parmesan jicama fries!
