Jicama Fries with Guacamole

While it might not be the most common vegetable in our grocery stores, jicama is a root vegetable coming to the USA from Central and South America. As a root vegetable, it boasts a load of nutrients depending on the soil it was grown in. And since it's a root, say hello to loads of dietary fiber.

Jicama has the crisp texture of an apple or radish while being ever so slightly sweet. These fries bake up with a surprisingly light texture and crunchy outside that's sturdy enough to be dipped into guacamole. 

Ingredients 

jicama fries

  • 1 jicama

  • 1 tablespoon arrowroot flour

  • 1 tablespoon almond flour

  • celtic sea salt

guacamole 

  • 1 avocado, ripe

  • 1 lime, juiced

  • celtic sea salt

  • red pepper flakes

Method

Preheat oven to 400°F, line a baking sheet with parchment paper. 

Slice jicama into desired shape and thickness of "fry". My suggestion is to make thinner slices though as they will crisp up more effectively. Jicama is a highly water dense food that has to dehydrate significantly in this recipe. 

Add sliced fries into a large bowl and use your hands to toss with arrowroot flour and almond flour. Arrange on the prepared baking sheet so that none of the fries are touching. 

Bake for 25 minutes, rotate each, bake for an additional 25 minutes until golden brown. During the second bake, prepare the guacamole. 

Mash the ripe avocado with lime juice and season to taste with celtic sea salt and red pepper flakes. 

vegetables, recipesKristine Kunzerfries, baked, jicama, vegetables, root vegetables, guacamole, avocadoComment