Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Ingredients
Main Ingredients
1 medium jicama, peeled and cut into thin fry shapes
2 tbsp olive oil or avocado oil
½ cup grated Parmesan cheese
Seasoning
1 tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning (optional)
Optional Garnish
Fresh parsley, chopped
Instructions
Step 1: Soften the Jicama (important!)
Bring a pot of salted water to a boil.
Add jicama fries and boil for 10–12 minutes, until slightly tender.
Drain well and pat completely dry with paper towels (this helps crisp them up).
Step 2: Season
Place jicama fries in a large bowl.
Toss with olive oil, garlic powder, paprika, salt, pepper, and Italian seasoning.
Sprinkle in Parmesan cheese and toss until evenly coated.
Oven Method
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper and spread fries in a single layer.
Bake for 20–25 minutes, flipping halfway, until golden and crispy.
Air Fryer Method (recommended for extra crisp)
Preheat air fryer to 400°F (205°C).
Cook fries for 15–18 minutes, shaking the basket halfway through.
Garnish with parsley if desired and serve hot.
Additional Notes
Crisp Tip: Drying the jicama well after boiling is key.
Keto-Friendly: Low-carb, gluten-free, and perfect for dipping.
Flavor Boost: Add extra Parmesan right after cooking while fries are hot.
Storage & Meal Prep
Best enjoyed fresh.
Leftovers can be stored in the fridge for up to 2 days and reheated in the air fryer.
Variations
Spicy Fries: Add cayenne or chili powder.
Cheesy Upgrade: Use a Parmesan–mozzarella blend.
Herby: Toss with rosemary or thyme before baking.
