Keto French Fries With Flavor
We’ve cracked the code on keto french fries! Low carb jicama fries are the closest thing to traditional french fries you’ll find!
Before keto life, french fries were one of my favorite things to eat! There was nothing better than a juicy burger and fresh cut fries. Fries (and pizza) are among some of the traditional foods I miss most. Thanks to creative cooking, both are now real keto options! Half of a medium jicama has about net 20 carbs (which makes for about 4 net carbs per serving).
Cutting Keto French Fries
I’ve tried turnips and radishes as keto french fry alternatives, while they didn’t cut it taste-wise, they were a little easier to prep. This was my first experience cooking with jicama, and I found it to be very dense and somewhat difficult to peel. If I had to describe what it was like to peel a jicama, it would be like ripping wet paper-based tape from an Amazon Prime box (stringy and sticky). But, peeling the jicama is a must to make this keto french fry recipe. I recommend using a Y style vegetable peeler to reduce peeling difficulties and make the overall process easier.
Cooking Keto Fries
Because jicama is so dense, thoroughly boiling before baking is 100% necessary. The boiling process will tenderize the jicama, and when combined with baking/ broiling, creates a wonderful french fry texture we all miss so much while on a keto diet. When you begin the baking step in this keto french fry recipe, make sure the french fries are tender. If you begin the baking process with tough fries, the texture will not be what you’re looking for. If you cut fries a little thicker you may need to extend boiling & baking time.
Broiling the fries is essential to create the outer crisp found in traditional fries. If you’re feeling adventurous, skip broiling process entirely and fry the jicama in avocado oil after baking (I have not tried this, but I imagine the flavor would be amazing!)
I don’t know about you, but pre-keto I was very particular about my french fries. If they were’t spot-on flavor wise, they just weren’t worth the calories. Which is why seasoning is so crucial to this keto french fry recipe. I tried a number of seasoning variations while creating this recipe, but ultimately decided to post the smoky version (hence the use of Hungarian Paprika!). My recipe used: Hungarian Paprika, garlic powder, onion powder, salt and pepper.
You can absolutely adjust the seasoning to your liking, whether that’s classic salt and pepper or greek style! Go crazy and enjoy this recipe.
Pro Tip: mix seasonings and oil together before adding the jicama fries into the mix. Pre-mixing oil and spices allows for an even distribution of flavor and makes for a more evenly coated french fry.
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|Prep Time||10 minutes|
|Cook Time||55 minutes|
- 4 cups jicama about half 1 medium)
- 4 tablespoons olive oil
- 1.5 teaspoon salt sea salt or iodized
- 1 teaspoon garlic powder
- .5 teaspoon onion powder
- .5 teaspoon black pepper
- 2 teaspoons Hungarian paprika
- While water is heating up, peel the jicama - I recommend using a Y potato peeler (jicama skin is dense; I struggled with my peelers)
- Slice jicama to desired thickness (this will impact boiling time)
- Boil jicama for 10-15 minutes (thicker fries require more boiling time)
- Combine oil and spices in a large mixing bowl and place jicama slices; mix well to coat evenly
- Transfer fries to an oiled baking sheet; be sure not to crowd fries
- Bake at 425°F for 35 minutes; turn fries halfway through (add more time for thicker fries)
- After baking, turn oven to high broil; broil for 4 - 6 minutes for a nice crisp!
We've cracked the code on keto french fries! Low carb jicama fries are the closest thing to traditional french fries you'll find!