AVA REICHARD, RDN, CDCES
  • Home
  • About
    • About
    • Portfolio
  • Blog

Jicama fries

4/24/2018

0 Comments

 
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.

​
Picture
recipe adapted from: healthiersteps.com/baked-jicama-fries/
0 Comments



Leave a Reply.

    Author

    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.

    Archives

    September 2021
    August 2021
    May 2021
    April 2021
    February 2021
    July 2019
    January 2019
    April 2018
    February 2018
    January 2018
    December 2017

    Categories

    All
    Bariatric Recipes
    Diabetes Friendly
    Dining Out
    Food Spotlight
    Healthy Recipes
    Research Articles
    Traveling

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • About
    • About
    • Portfolio
  • Blog