Keto Jicama Fries
Crispy, oven-baked jicama fries with a golden Parmesan crust and just 4.5g net carbs per serving. Ready in 50 minutes, these low-carb fries deliver the salty, dippable crunch you crave without the potatoes — perfect alongside burgers or as a guilt-free snack.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Jicama is the keto kitchen's best-kept secret for fries — a crisp, mildly sweet root that crisps up golden in the oven without the carb load of potatoes. A quick parboil and a savory Parmesan-paprika coating turn it into a dippable side you'll want on repeat.
Ingredients
- 1 large jicama (about 1.5 lb), peeled
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Peel the jicama and cut it into 1/4-inch thick fries, roughly the size of standard French fries.
- 3
Bring a pot of water to a boil and parboil the jicama fries for 8 minutes — this is the key step that softens their dense flesh so they crisp rather than stay crunchy-raw. Drain well and pat thoroughly dry with a clean towel.
- 4
In a large bowl, toss the dried fries with olive oil, Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.
- 5
Spread the fries in a single layer on the baking sheet, leaving space between each so they crisp instead of steam.
- 6
Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp at the edges. Garnish with fresh parsley and serve hot.
Tips & notes
- Jicama never gets as soft as a potato — expect a satisfying al dente bite. Cutting the fries thin and parboiling first gives the crispiest result.
- For extra crunch, finish under the broiler for 2 to 3 minutes, watching closely so the Parmesan doesn't burn.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5 to 7 minutes to bring back the crisp; the microwave will leave them soft.
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Frequently asked questions
- How many carbs are in keto jicama fries?
- Each serving has 4.5g net carbs (9.5g total carbs minus 5g fiber), 138 calories, 4g protein, and 10g fat. This recipe makes 4 servings, so a batch is a low-carb side the whole family can share.
- Do jicama fries actually get crispy?
- Yes, with two tricks: slice them thin (about 1/4 inch) and parboil for 8 minutes before baking. Jicama is dense and won't soften like a potato, but parboiling plus a hot 425°F oven gives you golden, crisp edges with a pleasant firm bite. An air fryer or a quick broil at the end crisps them even more.
- Can I make these in an air fryer?
- Absolutely. After parboiling and seasoning, air fry at 400°F for 12 to 15 minutes, shaking the basket halfway through. Work in batches so the fries sit in a single layer and brown evenly rather than steaming.
