- Calories: 110
- Protein: 2 g
- Total Fat: 4 g
- Unsaturated Fat: 4 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 9 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 400 mg
Expand your produce horizon and try jicama (pronounced hick-ama), a low-calorie root vegetable with a crisp texture and slightly sweet, nutty flavor. This crunchy veggie has a lot going for it in the health department: it’s a great source of filling fiber and potassium, which helps keep a lid on your appetite while offering anti-bloat properties. Plus, it’s high in volume, and diet-friendly. And with some spices sprinkled on top, these roasted jicama fries turn into a yummy snack, appetizer, or side dish that will get gobbled up in no time.
- Prep time
- Total Time
- • 1 jicama, skin removed and cut into fry-like pieces
- • 1 tablespoon extra virgin olive oil
- • 1 to 1½ teaspoons ground paprika (sweet or smoked)
- • 1½ teaspoons garlic powder
- • 1 to 1½ teaspoons chili powder
- • 1½ teaspoons onion powder
- • ¾ teaspoon kosher salt (plus more to taste)
- • Lime juice, optional
Preheat oven to 425˚. Liberally mist a large baking sheet (or two standard size) with nonstick oil spray and set aside.
Place jicama fries a large bowl and toss with oil.
In a small bowl, mix all of the remaining seasonings; paprika, garlic, onion, chili powder and salt. Toss with the jicama in the larger bowl until all of the slices are well coated
Place the fries on the baking sheet(s) in a single layer. Do not overcrowd or overlap them or they will not crisp as well. Roast in the oven for about 20 to 25 minutes, until slightly browned and crispy. Before serving, squeeze on optional lime juice and season with additional salt and pepper to taste.
Nutrition analysis courtesy of Genesis® R&D