Herby Jicama Fries
This sweet, crunchy root veggie makes the crispiest (and foolproof) addicting fries.
Serves 3
2-3 large jicama, peeled and cut into matchsticks
1 Tbsp dried oregano
1 Tbsp fresh thyme, finely chopped
salt/pepper
1 lemon (zested and juiced)
1.5 Tbsp coconut oil
1.5 Tbsp nutritional yeast
extra virgin olive oil, for drizzling
Preheat oven to 450. Boil water in a medium-sized pot. Add raw jicama fries to boiling water and cook for 15 minutes. Drain and spread in an even layer on a sheet tray lined with parchment paper. Let cool for 3 minutes.
Toss jicama in melted coconut oil, oregano, thyme, lemon zest, and 1 Tbsp nutritional yeast. Sprinkle generously with salt and pepper.
Spread into an even layer on a sheet pan and roast for 30 minutes. Stir jicama fries half way through for even cooking. Cook for an additional 30 minutes. If your oven has a broil setting, broil the fries on high for the last 3 minutes to make sure they’re crispy and golden.
Sprinkle the remaining nutritional yeast and lemon juice on fries before serving.
Jicama is an awesome substitute for potatoes. Popular in Mexican cuisine, this root veggie is slightly sweet and crunchy. It’s low in carbohydrates and sugar, while being nutrient-dense with Vitamin C and antioxidants. In fact, one cup of jicama has more than 25 percent of the Vitamin C an adult woman needs on a daily basis. Jicama is often shaved into thin slices and eaten raw in salads, but I’d rather turn my jicama into crispy herb-roasted fries. I could eat these all day long!
