Jicama fries

This week, I decided to make jicama fries. Jicama is lower in carbohydrates than a potato, yet is comparable. As an experiment, I made two different batches. For the first recipe, I used double the garlic powder and no onion powder. The second recipe used onion powder instead. The first recipe looked more pigmented and appealing, yet did not taste as good as the second recipe with onion powder. Below is what I put on my jicama! 


Seasoning (for 1 medium jicama)
1 tablespoon melted olive oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 tsp cayenne
1/4 tsp sea salt


Instructions:

1. Preheat oven to 400 F.
2. Slice jicama into 1/4 inch fries. Note- the thinner you make the jicama, the more crispy and pleasant tasting.
3. Microwave the fry slices in water for 7 minutes. It is important for the fries to soften before adding the seasoning.
4. Take the fries out of the microwave and drain them using a colander.
5. Toss fries with the seasoning
6. Bake for about 30 minutes or until  you see the fries getting crispy. For best results, turn the fries onto their other side 15 minutes into baking.
7. Enjoy!

Jicama vs Potatoes:
You may be wondering how I think jicama fries compare to fries made out of potatoes.

The Look: As far as looks go, the fries looked nearly identical.

The Taste: They tasted more sweet but were just as crispy as baked potato fries.I served them to my family giving the choice of a tzatziki sauce dip and guacamole. With the dip, they tasted just as great as regular fries to me!
 
The Picture: Below is a picture of them being served with a turkey burger and cheesy riced broccoli and cauliflower I made to go with them for dinner.

​

recipe adapted from: healthiersteps.com/baked-jicama-fries/