Jicama shoestring fries with lemon garlic aoli

Jicama FriesAh, the New Year.  The time for resolutions – either staying the course and keeping to them, or breaking on day 2.  But how about feeling like you’re “cheating” without doing so – eating some “fries” without the guilt?  (shaking your head).  I’m with you on this.

A glorious thing happens when someone eating low carb, like me, tries to reinvent the wheel with comfort food.  Believe me, there are so many ways you can enjoy some serious decadent comfort foods without overloading it for your daily food intake.

But we’re not going to over-complicate things here – let’s bring it back to basics.  Jicama is a great alternative to potatoes!  It’s basically a cousin of the humble tuber, and has a mild potato-like taste and texture…so here goes nothin’!

This is not a Rachel-original idea though.  I’ve seen lots of other keto bloggers try out this type of recipe but I like to put my person spin on it.  Add some herbs and spices and dip it in a rich homemade lemon garlic aioli.  Because, what goes better than a lemon garlic dipping sauce?  Really…if you have any other ideas, I’m listening! 🙂  And for the record, if you don’t feel like making your own homemade aioli, by all means, use store-bought mayo, and just add in some minced garlic, lemon juice, and some spices and you’re good to go.

Truthfully, jicama is not the easiest to prep.  You have to wash and peel the tough other skin, then slice it into matchsticks.  So, when I found some prepped jicama slices in the grocery store, you better believe I bought it.  It saves me a TON of time!  Although I did end up slicing these sticks in half, to get that “shoestring” fry shape I was going for.  And one last thing to note – these fries can burn pretty quick if you’re not keeping an eye on them, but…I prefer a little bit of that dark brown crispiness.  Not all of them will get super crispy, but of course you can always fry these instead of baking – I mean, why not? #YOLO (do people even say that anymore? ha).

So go enjoy a big stack of fries!  Even if they’re “healthy” for you, right? 🙂

0 from 0 votes
Jicama shoestring fries with lemon garlic aioli
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 people
Author: Rachel Katzman
Jicama shoestring fries
  • 1 lb. jicama - cut into matchsticks or thinner
  • 4 tbsp. avocado oil or extra virgin olive oil
  • 1/2 tsp. hot paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt I love the Trader Joe's brand - or you can just use minced onion, or onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt I like using pink Himalayan salt
  • 1/2 tsp freshly cracked black pepper
Lemon garlic aioli (makes 16 oz. of aoli)
  • 2 eggs I prefer using good quality eggs for this aoli, since it's raw egg, so look for pasturized eggs
  • 2-3 garlic cloves
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup avocado oil You want to use a light-tasting oil, so you can use light olive oil instead, if you prefer
  1. Pre-heat the oven to 400F and line a baking sheet with parchment paper.

  2. Add the jicama slices, oil and spices in a large bowl and mix well.

  3. Spread out the jicama on the baking sheet, making sure the jicama is in an even layer, if they overlap on the pan, they won't get crispy.

  4. Bake for 50-60 minutes - checking the last 10 minutes to make sure they aren't burning.  I prefer mine on the darker side since they get more crunchy that way, but you don't want them burnt to a crisp - and they can burn quick if you're not watching!

  5. Meanwhile, make the aoli - in a high powered blender, add the eggs, garlic, lemon juice, salt and pepper.

  6. With the motor running on medium speed - drizzle in the oil in a slow stream until the aoli is emulsified.  I estimated about a cup, but you'll see the mayo dressing come together and your blender will make a "chugging" sound when the aoli is fully combined.  It should be thick like mayo. 

  7. Serve the fries either hot or room temp with the aioli - dunk and devour!

If you liked this recipe don’t forget to checkout Daniel’s take Jicama Fries: Loaded Jicama Fries Two Ways

Loaded Jicama Fries Two Ways

After Pesach (AKA Passover) everyone is a little sick of potatoes.  Jicama, a large tuber from Mexico with the texture of a turnip and the flavor of an apple is a great substitute for a potato. You don’t get the same crunch as you do with a fried potato, but it is not bad for an occasional change.   Originally I was going to name this  post Jicama Fry Poutine Two Ways, but the recipes moved too far away from a traditional poutine, which is made with cheese curds and gravy.

Mushroom and Cheese Jicama Fries Jicama Fries with Mushroom Gravy and Cheese Sauce

Kosher cheese curds can be very hard to obtain so in my dairy version I substituted a cheese sauce, and the gravy for a mushroom sauce, to keep it all kosher.



5 from 1 vote
Jicama Fries
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This is a great potato alternative if you want to change it up.  You can try baking them instead of frying, but believe me, it won't be nearly as good.

Course: Side Dish
Cuisine: Mexican, vegan
Servings: 4
Author: Daniel Peikes
  • 1 Large Jicima Cut in to 1/2"X1/2" Fries
  • 3 tbsp Seasoned Salt To taste
  • Vegetable Oil For frying
  1. Put a large pot of water over high heat and bring to a boil.  Add the fries and boil for 10 minutes to soften them.

  2. Remove the fries from the water and dry them completely.  A salad spinner works well for this.

  3. Add vegetable oil to your largest, heaviest frying pan so it come 3/4" inch up the side.  If you have a cast iron skillet this would be a great time to break it out.  Put over medium heat.

  4. Once the oil gets to 350°F start adding the fries a few at a time being careful not to crowd the pan.  Fry on each side until golden brown.

  5. Move the fries to a cooling rack, season with the seasoned salt, top with your favorite additions, and serve immediately.

5 from 1 vote
Mushroom Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Sauce
Cuisine: vegan, vegetarian
  • 1 lb Mushrooms (I like cremini AKA baby bellas, but white buttons will work) Stems removed, rinsed, and sliced
  • 2 large Onions Halved
  • 3 tbsp Butter or Olive Oil
  • 3 tbsp All Purpose Flour
  • 3 Cloves Garlic Finely Chopped
  • Additional Olive Oil for Sauteing
  • 1 tbsp Soy Sauce
  • 1 Cup Vegetable Stock Preferably home made, but store bought will be fine
  1. Add a couple of tablespoons olive oil to a large saucepan or a dutch over over medium heat.  Add the mushrooms, being careful not crowd the pan. Work in batches if necessary.  Saute the mushrooms until the are nicely browned on both sides and remove them from the pan.

  2. Add the onion and some olive olive oil if needed.  Saute the onions until they take on a golden color.  Add the soy sauce and the garlic and continue to cook until the garlic just starts to brown.  Then remove the onions and garlic from the pan.

  3. Turn the heat down to low and add the flour and butter or olive oil.  Stir constantly to completely coat the flour particles with the fat.  This is called a roux, it is a great thickener for sauces. 

  4. Stir in the mushrooms, garlic, and onions.  Then slowly add vegetable stock, stirring regularly until the desired thickness is achieved.

  5. Serve immediately on top of fries, knishes, pasta, or chicken, the sky is the limit.

5 from 1 vote
Cheese Sauce
  • 3 tbsp Butter or Olive Oil
  • 3 tbsp All Purpose Flour
  • 1/2 Cup Whole Milk Or Cream
  • 1 Cup Shredded Mozzarella
  1. Put sauce pan over low heat and add the flour and butter or olive oil. Stir constantly to completely coat the flour particles with the fat. This is called a roux, it is a great thickener for sauces. 

  2. Continue to stir the roux constantly. Once the roux starts to brown add the milk or cream slowly and continue to stir.

  3. Once the milk or cream is completely incorporated, add the cheese and stir the cheese until it is completely melted.  Serve immediately.

Jicama Fries with Shredded Beef and Spicy Salsa Verde

For my meat version, I wanted to something that would stick the ribs, topped off with some heat.  I happened to have had made some Mexican food recently and thought that this was a great opportunity to use up some leftovers.  Pulled beef is a great opportunity to break out the slow cooker (AKA Crock-Pot), and as Ron Popeil always said, set it and forget it. The ingredients for the salsa are grilled, which is a great way to use up the heat from dying coals after a backyard soiree.

5 from 1 vote
Pulled Beef Jicama Fries
Pulled Beef
  • 1 Hunk of Beef Nothing fancy. Neck or shoulder is fine
  • 1 Bottle Beer
  • 29 oz Can of Tomato Sauce
  • 4 Cloves Garlic Roughly chopped
  • 1 Large Onion Sliced
  • 1 tbsp Dried Oregano
  • Salt and Pepper To taste
  1. Throw all the ingredients in the slow cooker (AKA Crock-Pot).  Let it cook for about 6 hours on low.  Shred with two forks.  Serve as a taco, with rice, on fries. or over pasta.  Freezes well.

0 from 0 votes
Pulled Beef Jicama Fries
Spicy Tomatillo Salsa Verde
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This is a great condiment when you want to kick it up a notch.  You can add more or less chili peppers to control the level of heat.  You can also remove the ribs and seeds from the peppers to decrease the heat.

Course: Dip
Cuisine: Mexican
Servings: 8
Author: Daniel Peikes
  • 2 Jalapeno Peppers
  • 2 Poblano Peppers
  • 2 Green Bell Peppers
  • 6 Large Tomatillos Husks removed
  • 1 Large Onion Peeled and roughly chopped
  • 3 Cloves Garlic Skin removed
  • Olive Oil
  • 1 Handful Cilantro Chopped
  • 1 Lime
  • Salt and Pepper to Taste
  1. Toss all the peppers, tomatillos, onion, and garlic with the olive oil. Put them on the grill or under the broiler until the skin begins to char and then remove from the heat

  2. Remove the tops from the peppers and add them to a large mixing bowl along with the onion, tomatillos, and garlic.  With an immersion (stick) blender, process until desired texture is achieved. This can also be done in a food processor or a regular blender.

  3. Add the cilantro, salt and pepper and the juice from the lime to bowl.  Stir to combine. Serve alongside chips, or on top of tacos or fries.

Don’t forget to check out Rachel’s Jicama recipe here: Spicy Slaw with Quick Pickled Jicama and Creamy Salsa Verde Dressing