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
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/
Ava is a Registered Dietitian with a BS in Nutritional Science from Penn State University. She completed her postgraduate dietetic internship at Penn Medicine Princeton Medical Center where she had a critical care concentration. She started her RD career working at a level one trauma center providing Medical Nutrition Therapy to patients in the Greater New York City area. She now resides in South Florida as her hospital's full time outpatient dietitian, overseeing outpatient nutrition for cardiometabolic, bariatric, and hospital medical nutrition therapy.