Recipe by Janice de Boer, BSc, RD | Photography by Paul Buceta
A food that satisfies your craving and fits a healthy diet? Mais oui! These homemade bistro-style jicama frites are totally worth the extra effort, both in nutritional value and taste. Everything about this twist on french fries is a notch (or deux) above fast food. But please, don’t douse them in ketchup. A tangy yogurt-based dip will bring the flavor—and health factor—to the next level.
Baked Jicama Frites
Prep time: 15 minutes • Total time: 45 minutes • Makes 2 servings
• 1 medium jicama
• 1 Tbsp canola or grapeseed oil
• ½ tsp garlic powder
• ½ tsp chili powder
1. Pre-heat oven to 400 ° F. Peel the jicama and carefully cut into matchsticks by halving, halving once more, slicing into wedges, then small strips. They won’t bake as well if they are too thick.
2. In a medium-sized bowl, toss together jicama, oil, and spices. Seasonings can be adjusted to your liking.
3. Spread the jicama in a single layer on a large baking sheet.
Note: they will shrink a lot while baking due to their high water content.
4. Bake for 30 minutes, turning once halfway through, until jicama becomes crispy and edges turn golden brown.
5. Meanwhile, mix together dip ingredients and set aside. Serve frites immediately with dip.
Nutrients per serving:
Calories: 95, Fat: 7 g, Carbs: 22 g
Protein: 2 g, Fiber: 12 g
Sriracha –Lime Yogurt Dip
Total time: 5 minutes • Makes 2 servings
• 1 cup plain, 0% Greek yogurt
• 1 garlic clove, minced
• 1 Tbsp freshly-squeezed lime juice
• 1-2 tsp Sriracha sauce (or to taste)
Combine all ingredients in a small bowl and stir until well combined.
Taste and add more Sriracha to your liking.
Pour into serving bowl and swirl a drop of Sriracha on top.
Nutrients per serving (½ cup):
Calories: 70, Fat: 0 g, Carbs: 8 g
Protein: 9 g, Fiber: 0 g