Spicy Spiralized Shoe String Jicama Fries

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Spicy Spiralized Shoe String Jicama Fries

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.

Spicy Spiralized Shoe String Jicama Fries

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.

Spicy Spiralized Shoe String Jicama Fries

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!

Spicy Spiralized Shoe String Jicama Fries

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.

Spicy Spiralized Shoe String Jicama Fries

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? 

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2 from 1 vote

Spicy Spiralized Shoe String Jicama Fries

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 5

Ingredients

  • 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

Instructions

  • 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!

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108 comments

Love the jicama fries idea, but do you have any spice suggestions for those of us who don't eat cayenne or any of the Mexican or Indian spices?
I'm so glad I found this recipe! I've been eating jicama since I was a kid. My grandma would pick it up at the market and we'd snack on it. I just bought a spiralizer last week so I was on the hunt for recipes and this is going on the menu this week!
Mom In Nevada says:
Can we get the nutritional values for this recipe? YUM!
Brenda says:
I have recently made a jicama, habanero Pico de Gallo. It was awesome!!
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Debbiek says:
Love your recipes my favorite flavor is salt and vinegar chips, can you recommend any recipes for fries using vinegar or lime?
bevy says:
I tried the jicama fries but they turned black when in the oven? do you know why this would happen? thanks
bevy says:
I tried the jicama fries baked in the oven and they turned black/green..do you know why they did this? thanks bev
carol says:
These were great. I used less seasoning but they were still too hot. Adjust for your own tastes. I burned part of mine. My own fault. Instead of using the smallest blade, next time I will go one up. Never used this veg before, but will now add it as a regular.
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Ashley says:
This looks super interesting and appealing, but I have a couple questions on this one. 1. Do the fries get crispy? 2. I do a lot of meal prep. Are these good leftover and reheated? Or are they similar to potato fries that are mostly good fresh?
MPaula says:
405F is a strange temperature. I wonder if it should be 450F?
Mardy says:
I'm wondering the same thing!
Ashwini says:
Looks Yum! Seems like this wil go well with TOMATO SOUP
Karen says:
I love spicy, Thanks for share a nice recipe.
Meaghan says:
You're so welcome!
Godhuly says:
Really awesome recipe. I did not know how to cook this Today I will try this recipe at home even though I can't cook as well as you..... Thanks for sharing the testy recipe.
Meaghan says:
You're going to do great! Please share a photo with us if you can! We'd love to see.
godhuly says:
I’ll probably be returning to see more, thanks for the information.
Meaghan says:
That's great to hear!! Thank you!
Rae says:
First the seasoning is way off. The cayenne overpowers everything else. 2 teaspoons of cayenne is way too much, and I like spicy. I'd start with 1/4 to 1/2 tsp and test it out to see if the other spices needed to be decreased/increased. You'll need to cook it to get the right ratios because jicama shrinks so the sq footage per spice changes. Which leads me to the biggest take away. If you follow this recipe at 405 degrees for 25 minutes, or even 30 minutes, the jicama will be uncooked. I ended up bumping it to 425 and using convection for 40 minutes and it was still warm raw jicama. I used the broiler very carefully to finish the jicama, since the rest of my meal was planned around this. The jicama was still "raw" but now with slightly burnt ends. I covered it in ketchup, there are other recipes out there - they recommend blanching the jicama first, I'm going to recommend that as well.

2 stars

Meaghan says:
Thank you so much for your honest review!! Sometimes oven temps will vary so we really appreciate you adding in what worked/didn't work for you!

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