- 1 Jicama, peeled and cut into fries
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¾ tsp kosher salt
- Pinch cayenne
Mother Raw Ketchup for dipping
Move over, potatoes! There's a new fry on the block. Whether you're looking for a lower-carb option, or just a fun twist on the classic french fry, Jicama will surely be your new go-to. Give them a dip in Mother Raw Ketchup for an added burst of flavor.
Bring a large pot of water to a boil. Add the jicama fries and cook for 10 to 12 minutes. Drain and let the jicama fries cool and then dry.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Add the jicama fries to a large bowl and toss with extra virgin olive oil, smoked paprika, garlic powder, salt and cayenne. Toss to combine to ensure they are well coated.
Add the jicama fries to your prepared pan, ensuring they are well spaced out. Bake for 15 minutes, flip and then bake for 13 to 15 minutes more, until slightly browned and crispy. Broil for 1 to 2 minutes if you want them extra crispy.
Remove and serve with ketchup.
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