Jicama, commonly known as the Mexican turnip, has a slightly sweet taste that serves as the perfect canvas for herb-and-spice infusions. With a delightful crunch in every bite, these jicama shoestring fries from Clean Eating will amaze all your guests with its not-fried, lower-carb take on traditional fries.
Baked Jicama Shoestring Fries with Romesco Dipping Sauce Ingredients Directions Preheat oven to 400°F. Line baking sheet with parchment. Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2–3-inch pieces. In a large bowl, toss jicama noodle pieces with 1 tablespoon oil. Sprinkle with garlic powder, chili powder, cumin, oregano and thyme; toss to coat. Spread jicama in an even layer on a large rimmed baking sheet. Bake for 25–30 minutes, turning halfway, until golden and crispy. Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tablespoons oil, vinegar, paprika, garlic, salt and pepper; purée until smooth. Transfer jicama fries to a serving platter. Sprinkle parsley over fries, and serve with sauce for dipping. Nutrition Information Serves: 6 | Serving Size: 2/3 cup fries + 1/6 of sauce Per serving: Calories: 240; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 0mg; Sodium: 139mg; Carbohydrate: 21g; Dietary Fiber: 10g; Sugar: 6g; Protein: 5g Nutrition Bonus: Potassium: 278mg; Iron: 13%; Vitamin A: 17%; Vitamin C: 239%; Calcium: 6%
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