My pre-Paleo diet included a substantial amount of french fries. Admit it, they're amazing. Crispy on the outside, warm and soft on the inside, and full of salty goodness. When I first started eating Paleo, I just switched to baked sweet potato fries. Since I've been trying to regulate my carbohydrate intake, sweet potatoes are out so in comes jicama. Jicama is native to Mexico, also known as Mexican turnip or Mexican potato, is a great low carb alternative to the good 'ole potato. Like a potato the part of the plant you eat is the tuberous root, but unlike a potato which has about 32g. carbs in a cup, jicama only has about 11g. carbs. Jicama is pronounced (HEE-kah-ma), but sometimes I like to say it with the "J" just to sound like a gringo.
It's time to make room for some jicama in your life.
- One large Jicama
- 2-3 T. Olive oil
- Sea salt
- 2T. minced garlic (optional)
- 2T. chopped fresh parsley (optional)
Making the fries:
Preheat oven to 400 degrees and line a baking sheet with foil (saving you clean up time -you're welcome).
"Peel" the outside of the jicama. I usually just use a small knife not a vegetable peeler. Then cut the jicama into french fry size matchsticks.
Drizzle/drench the jicima in olive oil.
Add sea salt, garlic, and parsley.
Bake at 400 degrees for 22-25 minutes. Make sure they get brown and crispy on the edges!
- Enjoy with some Paleo ketchup (optional) and revel in your "good for you" fries (mandatory).
Serve 'em up with just olive oil and sea salt or get crazy and add some garlic and fresh parsley. However you like them, they are so easy and so satisfying, they'll soon be a staple on your Paleo table. And the next time you get a craving for fries you can drive right past that fast food joint and not hate yourself in the morning.