Jicama Coconut Fries
What is this that? You've probably seen it in the grocery store, Asian market, or possibly the farmers market. Unfortunately many people may pass Jicama them, sticking to the common 10 veggies on rotation. I'll be honest I don't buy it that often either, but when ever I do, I always question WHY its so good. It can be eaten raw in salads or a dipped in hummus as it is reminiscent of water chestnut or asian pear. You can also throw it in a stir fry, coleslaw, or bake it in the oven and it will not loose its crunchy texture! It is also one of the foods highest in prebiotic fiber, which ensures that the probiotic bacteria in our digestive system have food so that they can flourish and beat out the bad guys. It is low in sugar yet has a sweetness and nutty flavor.
Last week I made these Jicama Fries for some clients and they loved them. The coconut oil and flakes give an extra little texture and flavor. I was actually pretty surprised how crunchy they stayed after being baked for 45 minutes, but it was perfect as they held up when used to scoop up copious amounts of mashed avocado!
The recipe is simple and you only need 4 ingredients. P.S. they're vegan, paleo friendly.
- 1/2 large jicama julienned
- 2 T avocado oil
- 1/4 cup coconut flakes
- Sea Salt and a crack of pepper
- optional: smoked paprika and a pinch of cumin
- Preheat oven to 400* F
- Peel jicama and julienned to desired thickness
- Toss with avocado oil, coconut flakes and salt.
- Line a baking sheet with parchment paper and lay out the jicama so they are not touching.
- Stick in the oven for 20 minutes, flip and return to the oven for another 20 minutes
- Dance around the kitchen until they're ready or smash some avocados with lemon juice for the perfect dip.
- Remove from the oven, plate, serve, eat, and enjoy!