Jicama Fries
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Jicama fries are a low-carb, crispy alternative to potatoes. Boiling the jicama before air frying prevents a woody texture. The page includes the full recipe, parboiling instructions, and seasoning suggestions.
Ingredients
- 1 large jicama
- 1 tablespoon oil
- Salt and your seasoning of choice (chili lime is a natural pairing)
Steps
- 01Peel the tough, papery skin off the jicama with a knife, not a peeler. The skin is too thick for most peelers.
- 02Cut into fry-shaped sticks, about 1/4 inch by 3 inches.
- 03Boil the sticks in salted water for 10 minutes. This softens the interior so the air fryer can crisp the outside without the center being crunchy-raw.
- 04Drain and pat very dry.
- 05Toss with oil and seasoning.
- 06Ready for the air fryer.
The boiling step is not optional. Raw jicama is extremely crunchy and starchy. Without par-boiling, the air fryer chars the outside while the inside stays raw and woody. 10 minutes in boiling water softens it enough that the air fryer can finish the job. Jicama is a low-carb, high-fiber alternative to potato fries with a mild, slightly sweet flavor.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Peel the jicama and slice it into uniform matchsticks.
- 03Boil the sticks in water for 10 minutes to soften, then dry thoroughly.
- 04Toss the dried jicama with oil and spices until well coated.
- 05Air fry for 18 minutes, shaking the basket every 5 minutes.
- 06Serve immediately for the best crunch.
Recipe Notes
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Season it up
Pairs well
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