Whenever I spiralize a new vegetable, I want to scream on top of the rooftops and let everyone know how exciting it is. Spiralizing just really revolutionizes the way we consume vegetables.
Now enter jicama, as a perfect example of how spiralizing a vegetable changes not only its shape and texture, but it’s flavor. Typically, jicama (pronounced HEE-kah-ma) is pretty bland and uneventful: Cooking Light refers to it as a “cross between a water chestnut and a pear.” Not terribly exciting.
However, when you spiralize a jicama, season it and cook it: it’s tasty and a fun way to add a new veggie into your routine. Jicama is a vegetable that’s native to Mexico and is most frequently seen as a slaw or served crunchy and raw in a salad. It’s also a perennial vegetable, which makes it available year-round!
To spiralize the vegetable, you simply need to peel it (it can be peeled using a peeler or just by cutting off the ends and peeling off the skin with your fingers) and load it into the spiralizer (chop it in half first, if it’s too large).
Jicama spiralizes very easily, neatly and quickly.
But now that you have these crunchy new spiralized jicama noodles, what do you do with them? Honestly, today’s post was going to be “10 Recipes for Spiralized Jicama,” but I had to stop myself. There will be plenty of posts made with jicama in the future, it’s just that yummy.
For now? Since we’re on a healthy kick (on account of the New Year), I’ve made a healthier, low-cal, low-carb, Paleo and gluten-free version of shoe string French fries! You’re welcome, because these are spicy, salty, savory and, well, just plain addictive.
What sort of health benefits do you get from jicama? Well, it’s packed with dietary fiber, antioxidants, Vitamin C and, of course, it’s only 35 calories per 100g!
Next time you’re making burgers or chicken and want a healthy yet satisfying and indulgent side dish, make these spicy shoestring jicama fries – you won’t believe they’re not real potatoes! Dip them in a chipotle aioli or even some ketchup and you’ll fall off your chair they’re so dang good.
And totally Superbowl friendly! Make a big batch of these and serve them in cute little mini-portion colored bowls or classy white ramekins. Your friends will be thanking you for making such a healthy but yummy snack for watching the big game.
I can’t wait to share with you my other jicama dishes. Think cilantro dressed jicama noodles, chorizo, corn, lime, avocado and tacos. Yes, I’ll leave you with all that.
Who likes jicama?
- 1 large jicama
- olive oil, to drizzle (about 2 tbsp)
- salt, to taste
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- 2 tsp chili powder
- Preheat the oven to 405 degrees.
- Lay out your jicama noodles and snip them with a scissor to divide into smaller sized noodles, similar to shoestring fries.
- When done, lay your noodles onto two large baking trays, drizzle with olive oil and toss together to combine and coat noodles.
- Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.
- Bake in the oven for 15 minutes, turn over and bake another 10-15 minutes or until they reach your doneness preference. Divide onto plates and enjoy as a snack or a side dish!