Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. (See notes for air fryer instructions.)
- Wash and peel the jicama, and slice into uniformly thick match stick slices (about ¼" thick or to your preference).1 medium jicama
- Fill a medium pot halfway with filtered water, add a pinch of salt and heat over medium high heat. Once boiling, add the jicama slices and let sit for 10 minutes in the boiling water. Then, drain, cool and dry with a paper towel or clean kitchen towel.
- Place the jicama slices in a large mixing bowl, drizzle in the olive oil and sprinkle with the spices and salt & pepper to taste. Mix everything with a silicone spatula to coat.1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, sea salt, freshly ground black pepper
- Pour the coated fries out onto the lined baking sheet and arrange in a single layer. Bake for 25-30 minutes or until crispy and golden, flipping them halfway through.
- Let the fries cool slightly on the baking sheet once out of the oven, sprinkle a little extra salt & pepper and garnish with fresh parsley if desired, and serve immediately.chopped fresh parsley
Nutrition
Notes
Air Fryer: Preheat air fryer to 400°F (200°C) and follow steps 2-4 above. Then, arrange fries in a single layer in the basket and air fry for 14-18 minutes, shaking the basket halfway through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 3-5 minutes to restore texture.
