Easy Baked Jicama Fries | Low-Carb, Keto, GF + Vegan!

Forget about French fries and make these baked jicama fries instead! These are GF, vegan, keto, clean eating, healthy, and low-carb fries. They taste like a savory crunchy fry and are so easy to make. Bonus – remember to make my easy chimichurri sauce for dipping your new favorite low carb fries.

How To Make Low-Carb Baked Jicama Fries | Healthy, low-carb, and yummy jicama fries recipe + tips for how to prep jicama to make fries | A Sweet Pea Chef

One of my fave things ever is finding super easy and delicious ways to enjoy foods that might otherwise not be the healthiest.  It doesn’t get much better than that, especially when you enjoy the recipes, too!

So, let’s talk fries.  Not the healthiest, but they are so tasty, am I right?

You probably know this is not my first attempt at making fries healthy. I’ve made baked sweet potato fries, carrot fries, zucchini fries, and asparagus fries. All these have been oh-so-delicious. So why no find other healthy alternatives to french fries? After all, no one’s complained about having too many healthy alternatives to fries, yet!

Close up of 2 raw jicama that will be turned into jicama fries.


Still not sure about these jicama fries? I mean, you like the sound of the recipe but you wanna know what is jicama, first? Ok, ok, got it! Let me properly introduce you to jicama!

Jicama is a root vegetable. It’s also known as the “Mexican yam bean” or the “Mexican turnip.” It’s white inside and it pretty much looks like a potato. Except, you can eat it raw, too. The texture is crunchy and crisp, like an apple or pear.  Basically, once you peel it (because the peel isn’t edible), it’s like a semi sweet potato apple that’s kinda also like a water chestnut.  Got it?

It’s also super tasty in salads because it’s so crisp and full of freshness.  Personally, I could snack on it all day.

Lacey peeling jicama with a vegetable peeler.


Now that you know what it is, I’m quite sure you want to know what does jicama taste like.

Jicama is a little nutty and a little sweet. But, despite the sweet taste, jicama is low in sugar, which makes it perfect for everybody, including people with diabetes or those who follow a low-sugar diet. YAY!

When eaten raw, jicama is similar to an apple taste-wise. So you can add it to salads for extra crunch. Cooked, however, jicama is very mild and it takes the flavor of the seasoning you’re using. Now, that’s good news right here. You know what that means, right? You can definitely make your favorite jicama fries easily since all your favorite seasonings will work.

To sum up, jicama looks like a potato, has the texture of a pear, and tastes like an apple.

Cutting jicama into thin slices to make fries.


Because of how it looks and its shape, a lot of people wonder how to peel jicama. That’s because the outer skin is pretty tough so it can be difficult to remove if you don’t know how. Trust me, it’s worth the little bit of effort to peel because the inside is so yummy.

How To Peel Jicama

With a vegetable peeler…

  1. wash jicama under running water;
  2. rub the skin with your hands to remove dirt;
  3. take a sharp vegetable peeler and scrape off the outside layers of jicama as you would do with potatoes;
  4. make sure you remove all the stringy parts.

Without a vegetable peeler…

  1. if you don’t have a vegetable peeler, wash jicama as described above then take a sharp knife and cut a slice off the top of the jicama and one off the bottom;
  2. now you have a flat surface to peel jicama easily – so working from the top, follow the curve of the jicama and peel the skin by sliding the knife under it moving towards the bottom of the jicama;
  3. repeat the process until you peel all the jicama skin.

How To Cut Jicama

  1. with the same sharp knife used for peeling, work your way around the jicama making vertical cuts;
  2. start cutting from one side and cut thick slabs that are roughly the same size;
  3. after you’re done, you can cut the slabs into sticks, dice jicama or grate it.
  4. for jicama fries, cut it into sticks/batons or use a mandolin for thin slices.

Top view of jicama slices in a mixing bowl.


In case you’re wondering, nutrition wise, jicama is very good for you. So, after trying these keto french fries, I would try other jicama recipes too because jicama is truly amazing. Here are some jicama nutrition facts for ya:

Jicama is…

  • a great source of fiber – 1 cup raw jicama = 6.4g of dietary fiber;
  • a good source of prebiotics (a type of fiber that supports the growth of probiotics);
  • a great source of vitamin C – 1 cup raw jicama = 26.3mg vitamin C;
  • just 49 calories per cup;
  • a great source of potassium and calcium;
  • low-sugar;
  • low-fat;
  • low-carb.

How many carbs in jicama? Only 11.47 carbs per cup!

Jicama is so exciting, peeps!

Pouring water over the jicama slices before microwaving them.


Potatoes are not so bad. In fact, if you don’t deep-fry them, they are actually pretty healthy. They are a good source of vitamin C and vitamins B6 and B3, minerals (including potassium, manganese, and copper), and fiber. However, potatoes have a high glycemic index and they are 161 calories per cup. So, if you’re looking for an alternative that is…

  • lower in calories;
  • a great source of fiber;
  • great for blood sugar regulation (low glycemic index);
  • nutrient-dense;
  • great for weight loss (low-carb, low-sugar, and low-fat);

…then jicama is a wonderful alternative due to all these amazing jicama benefits.

Seasoning jicama fries with sea salt, garlic powder, paprika, chili, cumin, ground pepper, olive oil, and lime juice before baking them.


Alright, now we know why we are using jicama, and how to cut it, so what about how to bake them?!?  Here are the steps for how to cook jicama fries. Cuz’ it’s really important to know how easy it actually is to make these jicama fries!

  1. Since these are healthy fries, we’ll avoid frying and we’ll be making jicama fries in the oven so we have to start by preheating the oven at 450 degrees F;
  2. then, we have to either microwave the jicama in a bowl of water for approximately 6 minutes or pour boiling hot water over the jicama fries and allow to set for 10 minutes;
  3. drain jicama, place them on a baking sheet lined with parchment paper;
  4. add the rest of the ingredients (all those tasty spices) and toss to coat;
  5. bake until golden brown, about 25-30 minutes, tossing halfway through.

Your keto jicama fries are done and cannot wait for you to taste them!

The chimichurri sauce made with parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender. The chimichurri sauce will be served as a dipping sauce for jicama fries.


If you make jicama fries, you’re making keto jicama fries, basically. But, as with other keto French fries, the process of cooking the fries is different than the classic fries recipe. Deep-frying is out of the question and really not that necessary for tasty fries so, naturally, the answer for how to cook jicama is to bake jicama in the oven.

However, I find that if you make roasted jicama without microwaving them first, the texture of jicama fries is too different than the texture of French fries. Pre-cooking the jicama first helps.

If you want to make roasted jicama fries without microwaving jicama first, you have to bake them for 50-60 minutes and flip them halfway through. And the final texture will be different, roasted jicama fries won’t be as crispy as French fries.  I also keep the recipe a little shortened in the oven to maintain a little bit of the natural crunch of the jicama.  If you’d like them to be more tender, you can bake them for longer in the oven.

Jicama fries seasoned and spread on a baking sheet ready to be transferred to the oven to bake.


If you like to prep your side dishes ahead of time, jicama is just perfect. Jicama fries last in the fridge for 3-4 days if you store them in a meal prep container.

When you’re ready to eat, reheat and pair with a protein for a full delicious meal. Jicama fries taste just as good after a couple of days, unlike French fries that are not at all the same if you don’t eat them immediately.

Freshly bakes jicama fries garnished with parsley on a baking sheet.


Another question meal prep lovers might have is about freezing jicama fries and the answer is – yes, you most definitely can freeze these fries.

To freeze jicama fries…

  1. follow all the steps for how to cook jicama up until the baking step – basically, you want to microwave and season the jicama fries;
  2. place the jicama fries on a baking sheet lined with parchment paper but, instead of placing the baking sheet in the oven, place it in the freezer until jicama fries are solid;
  3. then transfer them to Ziploc bags and store in the freezer.

They’ll be best re-baked in the oven until heated through, but can also be quickly heated on the stove or in the microwave.

Close up of jicama fries. Lacey is dipping one fry into the chimichurri dipping sauce.View from the top of the baking sheet with the jicama fries. The jicama fries were garnished with fresh parsley and lemon slices and in the middle of the baking sheet is the chimichurri dipping sauce.


I mentioned my other low carb French fries alternatives at the beginning of this post but I feel like they deserve more attention. Simply mentioning them is not enough because they are so amazeballs.


These Healthy Baked Zucchini Fries are another great low-carb fries option that I love just as much as jicama fries.

Baked Zucchini Fries | A healthy and fun new way to eat your veggies | A Sweet Pea Chef

They are great as a side dish but they work as a healthy veggies snack too. Not to mention they are totes delicious. Get the recipe.


Another favorite side dish of mine, perfect for those who, like me, love to meal prep –  Easy Sweet Potato Meal Prep – Baked Sweet Potato Fries 4 Ways.

Horizontal image of meal prep containers filled with 4 different flavors of sweet potato fries including garlic & herbs, spicy chile, cajun, and cinnamon sugar.

These sweet potato fries are healthy and yummy. And you get 4 different flavors: garlic herb, Cajun, spicy chile, and cinnamon sugar. Get the recipe.


If you love asparagus but you’re tired of the same asparagus side you’ve been making for years, make these Oven Baked Asparagus Fries.

Oven Baked Asparagus Fries | If you’re looking for a way to liven up asparagus, this is it, my friends! These Oven Baked Asparagus Fries are a garden-fresh alternative to classic french fries and make a great side dish.  Adding asparagus to your diet has never been easier or yummier! | A Sweet Pea Chef

These Oven Baked Asparagus Fries are rich in nutrients, low in calories, and baked in the oven to make them healthy. Get the recipe.

5 from 1 vote
Easy Baked Jicama Fries | Low-Carb, Keto, GF + Vegan!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Forget about French fries and make these baked jicama fries instead! These are GF, vegan, keto, clean eating, healthy, and low-carb fries. They taste like a savory crunchy fry and are so easy to make. Bonus - remember to make my easy chimichurri sauce for dipping your new favorite low carb fries.

Categories: Clean Eating. Gluten-Free, dinner side, keto, Make It Healthy, Side Dish, Vegan
Difficulty: Easy
Servings: 6 servings
Calories: 53 kcal
Author: Lacey Baier
For the Fries:
  • 1 lb. jicama, peeled and cut into fries
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp ground black pepper
  • 1/4 cup cilantro chopped, for topping
For The Chimichurri Sauce: (Optional)
  • 1/3 cup fresh Italian parsley
  • 1/3 cup fresh cilantro
  • 1/4 red onion
  • 1/2 small jalapeno, seeds removed
  • 2 tbsp lime juice
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander seeds (can substitute ground coriander)
  • 1/4 cup olive oil
For the Jicama Fries
  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

  2. Place the jicama in a microwave-safe bowl with water. Microwave for 6 minutes. Alternatively, you can pour boiling hot water over the fries in a large mixing bowl and let set for 10 minutes. Drain.

  3. Place drained jicama on baking sheet and add remaining ingredients. Toss to coat well.

  4. Spread the jicama fries out on the prepared baking sheet and bake for 25-30 minutes, or until they begin to turn golden brown, tossing halfway through.
For the Chimichurri Sauce:
  1. Combine the parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender.

  2. Pulse until the mixture is chopped.
  3. Add the olive oil and puree until consistency is smooth, about 1 minute.
Recipe Notes

Nutrition info is for jicama fries only.  

Nutrition Facts
Easy Baked Jicama Fries | Low-Carb, Keto, GF + Vegan!
Amount Per Serving (1 cup)
Calories 53 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 201mg8%
Potassium 113mg3%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 1g2%
Vitamin A 220IU4%
Vitamin C 16.2mg20%
Calcium 9mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

8 thoughts on “Easy Baked Jicama Fries | Low-Carb, Keto, GF + Vegan!

  1. 5 stars
    Oh brother! I just put these in the oven and realized I forgot to boil them first. Great!
    I made these before and they were pretty good. Still very crunchy/raw on the inside. I guess this batch is going to be REALLY crunchy. Great seasoning blend. Any ideas how to save these fries I currently have in the oven?

    1. Oh no! In general, you could boil them slightly longer and see if that helps. As for the ones in the oven…try turning the oven down to 350 degrees and cook longer than the suggested time. Maybe bumping it up to 35-40 minutes.

  2. These still tasted raw. They did. It soften on the inside like I wanted I should have put less water and covered the bowl, thus steaming the jicama instead. I am throwing this out.

  3. Extremely nice commentary. Had a jicama hanging around for over a week (hey, I thought he like them). Came across your ‘possible to do’ recipe & I can get that counter space back!

  4. I have never eaten jicama but something I’ve made is turnip fries! In Scotland we have a lot of turnips, specially in winter time, and it occurred to me to toast then as if they were fries… And they were delicious!

    1. Thank you for enlighten me about jicama, I saw them in Walmart one day day, the similarity to Apple and pear intrigued me. Tried it and liked it. Shredded and seasoned with salt, pepper, and lemon juice, good stuff.

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