I’m crazy about snack foods that are easy to prepare in my oven, like my Oven Baked Barbecue Fries, Baked Zucchini Fries, Jamaican Jerked Butternut Squash Fries, Oven Baked Potato Wedges, and my Baked Onion Rings.
It’s high in fiber, 90% water, a good source of vitamin C and potassium.
Raw jicama has a sweet flavor because it contains a rich source of soluble fiber oligofructose inulin. It is a prebiotic and an inert carbohydrate that does not turn into simple sugars when broken down by digestion.
This is good news for diabetics, they can eat this sweet root without worrying about their blood sugar fluctuating.

Most of you are so used to hearing about probiotics but have you ever heard about prebiotic?
I first learned about prebiotic over 20 years ago when my professor in college taught about the benefits of prebiotics and she advocated that prebiotics were better than probiotics.
At that time I honestly didn’t understand a lot of what she was talking about and I didn’t care much as I do today about gut health.
A prebiotic is a plant fiber that stimulates the growth and activity of good bacteria that are already in the colon
. This plant fiber is indigestible but provides great health benefits to the body.
For healthy gut bacteria, one should consume 50-55 grams of fiber daily, this fiber is found in plant-based foods, fruits, vegetables, whole grains and, legumes.
These plant fibers like jicama, serve as prebiotics or fuel for healthy bacteria to thrive.
Other Sources Of Prebiotics:
- Dandelion Green
- Chicory
- Onions
- Garlic
- Asparagus
- Apple
- Burdock Root
- Jerusalem Artichoke
- Seaweed
Unlike probiotics, prebiotics is not destroyed by heat. Probiotics are live bacteria mostly found in fermented dairy (kefir, yogurt), so they have to be kept alive by keeping them cold.
Other sources of probiotics are kimchi, sauerkraut, kombucha tea, non-pasteurized pickles, and vegetables.
Note that nowadays there are more available non-dairy yogurts and kefir made from coconut and almond milk.
Prebiotics are therefore beneficial to help diseases like Irritable Bowel Syndrome, Chron’s disease, Candida Albicans, relieve diarrhea after antibiotic use.
How To Cook Jicama Fries?
I normally ate jicama raw but this time I wanted to make a baked jicama fries recipe instead.
I didn’t want the strong crunch so I decided to cook the jicama before I bake them. Serve them with ketchup, vegan ranch dip or Guacamole.
This vegetable will be a regular on my shopping list. Jicama fries recipe is a low-calorie alternative that is great in a vegan, gluten-free, candida diet lifestyle.
One of my readers asked, ‘Is it like a potato?’ Answer: it looks like a potato but the texture is crunchy like a pear, and it tastes mildly sweet like an apple.
Note: Don’t expect the fries to be crispy like potato, they won’t be. It doesn’t have the same texture as a potato, to begin with, nor will the final texture be the same.
Jicama Nutritional Facts
Serving size 1 cup raw
- Calories: 49
- Fat: 0 grams
- Cholesterol: 0 grams
- Sodium: 5 mg
- Carbohydrates: 11 grams
- Protein: 1 gram
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Categories
- Categories: Gluten-Free, Vegan
- Course: Appetizer
- Cuisine: Mexican
Nutrition
(Per portion)- Energy: 96 kcal / 401 kJ
- Fat: 4 g
- Protein: 1 g
- Carbs: 15 g
Cooking Time
- Preparation: 10 min
- Cooking: 55 min
- Ready in: 1 h 5 min
- For:
- 4 Servings
Ingredients
Baked Jicama
- 1 medium jicama
- 1 tablespoon olive oil
- 1/2 teaspoon paprika, (preferably smoked paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of Cayenne pepper
- 1/2 teaspoon salt, or to taste
Vegan Cashew Ranch Dip
- 1 cup cashews, soaked for 1 hour
- 3/4 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried chives
- 1/2 teaspoon salt, or to taste
Instructions
For The Baked Jicama
- Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.
- Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.
- Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with vegan ranch dip or guacamole.
For The Ranch Dip
- Place all ingredients in a high-speed blender except parsley and dill. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley and dill. Keep refrigerated.
I love these fries and the dip is delicious. I use raw jicama as a taco shell. I use my mandolin for even slices. Taste great and so much healthier too.
Shirley, I’m so happy you enjoyed it and also the dip. Thank you very much for sharing your feedback. I have tried the taco shells and they were delicious, sweet and crunchy.
Hi i am planning to make these today following your recipe, do you think they would work in an air fryer instead of baking them?
I think they would, I just haven’t tried as yet and I was just at the store. Keep forgetting to get jicama.
First time I made this and tasted jicama. This was really so good. Thank you for this great recipe.
Jane, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Hi Michelle,
I want to try this recipe but contemplating steaming it instead of boiling to preserve the nutrition. LMK if you think it would work. I will report back if successful.
Hello Mavis, It is up to you what you do. If you have never cooked this vegetable my suggestion is to follow my recipe as is then adjust it to your liking the next time you make it. The texture is not like a potato so steaming it more than likely will not do much to soften it. Research has proven that cooked vegetables supply more antioxidants than they do when raw. Cooked vegetables deliver more minerals. Most importantly cooking will break down the cell walls of the plants, releasing more nutrients. Check out 2009 report in the Journal of Food Science.
The jicama fries are delicious! They are full of flavor and don’t taste at all like the chalky vegetable I knew them to be.
I’m happy you enjoyed them Chloe, thank you for your feedback.
I think I’ve only had jicama in salads, and I’m so glad we tried this recipe. These were delicious! Thank you for a yummy recipe. We will definitely be making these fries again.
Lindsey, I’m so happy you enjoyed it. Thank you for sharing your feedback.
I baked these for my son and I and we couldn’t stop eating them! I got another jicama and are making my second batch! What a great snack or healthy side dish. So delicious!
LG, I’m so happy you and your son enjoyed them. Thank you for sharing your feedback.
Absolutely loved these! Everyone devoured it— especially my two year old! Thank you so much for sharing this awesome recipe!
I’m so happy everyone loved it, especially your two years old. Thank you for sharing your feedback.
VERY GOOD RECIPE!!
TASTED SO GOOD!!
THANK YOU FOR THE RECIPE!
Rachel, thank you very much. I’m happy you enjoyed it.
I’m baking the Jimaca Fries right now. They look so tasty and delicious.
Toni, thank you. I hope you enjoy!
I’m looking forward to trying these. Question: Does the nutrition information include the Vegan Cashew Dip or is it just for the Jicama Fries?
Melissa, I hope you enjoy it. The nutrition information is just for the jicama fries.
Hi,
R the cashews raw or bought toasted?
Raw cashews are the best, however, if none are available the toasted will work, the dip might be thinner though.
These were really good. When I boiled them up I added a fair amount of salt to the water and the jicama retained some of the salt flavor inside. Also I boiled for 10 minutes and then just let them set on the stovetop another 5 before straining. I’ll be making them again!!
I made these and they were good. I just wonder if you can kind of marinade them so the spices soak in or make it more flavorful in the inside. Do you think that’s possible? I did notice that when I boiled the sticks, that they don’t soak in any water like potato would so that question might be a silly question. Thoughts?
Jen, the texture is more crunchy than potato. I’m not sure that marinating it will make much of a difference but there is no harm in trying.
Okay. I will test it out :) just thought I’d see if you had an opinion on it!
This recipe is OUTSTANDING!!! Thank you for such a yummy recipe. I only discovered Jicama recently and came across your recipe. And have been making your recipe almost weekly in place of French fries.
Chantelle, that is awesome. I’m so happy you found my recipe and you enjoy it. Thank you for sharing your feedback.
Wow
Thank you Faina!
I tried these day and they were out of this world delicious!
That’s wonderful, I’m so happy you enjoyed them Stephanie, thank you for sharing your feedback.
This was a good recipe. I appreciate the pre-cook wasn’t done with a microwave. I baked them for 45 minutes, but think they could have gone a bit longer. Maybe I just needed to cut them thinner.
Thank you Loretta, I got rid of my microwave many years ago. I’m so happy you enjoyed it, thank you for your feedback.
I’m so excited I can have “Fries” again!!! These Jicama fries are just as good!!! Thanks for the recipe
That’s awesome, I’m so happy for you, thank you for your feedback.
Delicious! No other way to describe these fries. Okay, addictive … that’s another applicable adjective.
Laurie, I’m so happy you enjoyed them, thank you very much for your descriptive feedback.
I baked some jicama and it was good i will be adding this to my grocery list
Annette, I’m so happy you enjoyed it, thank you for your feedback.
These look delicious. Thank you for including the dipping sauce recipe too. I can’t wait to make these for our July 4th gathering.
Thank you Norma, hope you and your guests enjoy them. Happy 4th of July.
First time trying this recipe and made some for lunch…Wow! These are good! My husband likes them too! I change my seasonings a little with seasoned salt, garlic powder, italian seasonings, paparika & onion powder. Thank you so much for the recipe! :)
Yolanda, thank you very much for your feedback, I’m so happy that you and your husband enjoyed it and thank you for sharing your adjustments and feedback, I really appreciate it.
Very very good
I’m so happy you enjoy Gris, thank you for your feedback.
I subbed garlic parsley salt 1 teaspoon for garlic powder & salt. I nuked the jicama sticks for 2 minutes to preserve nutrients, drained (very little liquid lost) & followed directions with a convection oven at 425 F on a foil covered baking sheet to minimize cleanup. Seemed over browned in 1/4 of the time but I turned & removed after 5 min.
Tasted good but still a little crunch. Next time I’ll use peanut oil to keep from burning but nuke for 3 minutes. I figure total time will still be half.
First time cooking jicama.
Thank you
Thank you Valerie, oven temperatures vary plus I didn’t use a convection oven. Thank you for sharing your feedback, I really appreciate it.
My new favorite!! Thank you!
You are welcome Cindy, I’m so happy you enjoy them. Thank you for your feedback.
anxious to try this. been eating jicama raw for years
Diana, I hope you enjoy it.
Mine still came out a little crunchy. Maybe I have to cut them thinner. Good instructions!