Bye-Bye Boring Fry!.....Crispy Jicama Fries!

My intentions were actually to grab a rutabaga at the store to accompany the Chili Bean-Yam Burger.  I whipped through the store not really paying attention to what I was grabbing.  When I was ready to start the "fries".  I thought it was quite odd that it was almost impossible to peel.  So I tasted it, and realized "yup, that is a jicama".  And then thought, how the hell does one confuse a jicama and rutabaga???  Bad Sarah!  Well, I suppose they are both considered a tuberous root somewhat like a turnip.  And seriously, they do look alike, right?!?!

Anyway, I really wasn't too worried about it.  Shoot, if you can make parsnip fries, rutabaga fries, eggplant fries, I am sure I can make jicama fries.  So why are jicama fries better than your standard fry?  If you are on a low cal, low carb and gluten free diet, they are perfect.  So hey all you vegan, gluten free and/or paleo people out there!  These have about 20% less calories and carbs than your everyday french fry.


 Jicama Fries

Because jicama has such a high water content, be prepared to bake them for a good 45 minutes, especially if you like them crispy!  Add your favorite spices to the fries to give them an extra kick!  







Ingredients/Directions:
1-2 jicamas
1 tbsp evoo
s+p
dried parsley flakes
garlic powder
 nutritional yeast (optional)

Preheat oven 400.  Wash and scrub jicama and carefully cut off the skin.  It was difficult for me to peel, but you may have better luck. With mandolin, slice into nicely shaped fries.  If you do not have a mandolin, carefully slice into fry wedges.  Remember:  if you evenly cut each fry, they will bake consistently.  Toss with evoo and seasonings and bake for 45 minutes, stirring about every 10-15 minutes.  For a crispier fry, turn to broil after 45 and cook another 5 minutes.