HOW TO PREPARE JICAMA – B+C GUIDES
Provided by: Felicia Gustin
JICAMA FRIES RECIPE (OVEN-BAKED) | KITCHN
Provided by: Kelli Foster
Categories: Side dish,Snack
Total time: 2700S
Prep time: 300S
Cook time: 2400S
|1 medium jicama (about 1 pound)|
|1 tablespoon olive oil|
|1/2 teaspoon paprika|
|1/2 teaspoon garlic powder|
|1/2 teaspoon onion powder|
|1/2 teaspoon kosher salt|
|1/4 teaspoon freshly ground black pepper|
- Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, bring a large pot of salted water to a boil. Peel 1 medium jicama, making sure to peel deep enough to get to the white part. Trim off the ends and cut into 1/4-inch-thick slices. Stacking a few slices at a time, cut the slices lengthwise into 1/4-inch-thick matchsticks.
- Add the jicama to the boiling water and cook until crisp-tender when pierced with a paring knife, about 10 minutes. Drain and pat dry with towels.
- Place the jicama, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a rimmed baking sheet. Toss to coat and spread the jicama into a single layer.
- Bake until the fries are lightly browned and crisp around the edges, flipping them halfway through, about 30 minutes total.
SaturatedFatContent 1.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.9 g, SugarContent 3.9 g, ServingSize Serves 2, ProteinContent 1.8 g, FatContent 7.0 g, Calories 145 cal, SodiumContent 480.2 mg, FiberContent 10.7 g, CholesterolContent 0 mg