Jicama Fries
Jicama peeled, sliced into strips, microwaved until tender, then seasoned and roasted until golden at the edges. Not a potato fry — something better for your plan. Crispy on the outside, slightly tender inside, and completely satisfying alongside anything that usually calls for fries. A WeightWise staple once you make them the first time.
- 1 large jicama, peeled & sliced into ¼–½ inch strips
- 2 tbsp water (for microwaving)
- 1 tbsp olive oil
- 1 tsp seasoned salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
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1
Peel & slice
Preheat oven to 400°F. Peel the jicama — the skin is tough and fibrous and needs to come off completely. Slice into ¼ to ½ inch strips, aiming for uniform thickness so they cook evenly. Thicker strips will be more tender inside; thinner strips will crisp up more at the edges.
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2
Microwave first
Place the jicama strips in a microwave-safe bowl and add 2 tablespoons of water. Cover tightly with plastic wrap or a microwave-safe plate. Microwave on high for 12 minutes, stopping halfway through to stir. This step is essential — jicama is very dense and won't soften properly in the oven alone without pre-cooking. The fries should be slightly tender but not fully cooked through.
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3
Season & spread
Drain any remaining water and pat the jicama strips dry with paper towels. Transfer to a large bowl and toss with the olive oil, seasoned salt, garlic powder, smoked paprika, and black pepper until every strip is evenly coated. Spread in a single layer on a foil-lined baking sheet — don't overlap.
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4
Bake & serve
Bake at 400°F for 30–35 minutes, flipping once halfway through, until the edges are golden and slightly caramelized. Serve immediately — jicama fries are best hot out of the oven while they still have their crispiest texture.
- Set the right expectation: Jicama fries won't be as crispy as deep-fried potato fries — they have a unique tender-crisp texture that's genuinely satisfying and much better for your plan. Go in knowing they're their own thing and you'll love them.
- The microwave step is non-negotiable: Jicama is one of the densest vegetables you'll cook — skipping the pre-cook means the outside will brown in the oven while the inside stays hard and raw. Twelve minutes in the microwave is what makes these work.
- Pat dry after microwaving: Removing the surface moisture before tossing in oil is what allows the outside to caramelize in the oven rather than steam — the drier the strips, the better the texture.
- Dipping sauces: These are excellent alongside our Creamy Garlic Parmesan Dressing, the Easy Tzatziki Sauce, or a simple Greek yogurt mixed with a pinch of ranch seasoning for a quick dip.
- Love jicama? Check out our Jicama and Black Bean Salad — another great way to use this underrated vegetable that most WeightWise patients discover for the first time and immediately love.