📝 About This Recipe
Discover the ultimate low-carb alternative to traditional french fries with these incredibly crunchy and vibrant Air-Fried Jicama Fries. Native to Mexico, this root vegetable transforms from a crisp, apple-like texture into a tender-yet-firm delight when blanched and air-fried to perfection. Tossed in a smoky blend of spices and finished with a bright squeeze of lime, they offer a guilt-free snacking experience that doesn't compromise on flavor or satisfaction.
🥗 Ingredients
The Jicama Base
- 2 lbs Jicama (peeled and cut into 1/4 inch matchsticks)
- 1 teaspoon Sea salt (for the boiling water)
Seasoning Blend
- 2 tablespoons Avocado oil (or any high-heat oil)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Chili powder (Ancho or Guajillo preferred)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Zesty Dipping Sauce
- 1/2 cup Greek yogurt (plain, full fat)
- 1 teaspoon Chipotle in adobo sauce (finely minced)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Honey (to balance the heat)
Garnish
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 Lime wedges (for serving)
👨🍳 Instructions
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1
Peel the jicama using a sharp vegetable peeler or knife, ensuring all of the fibrous brown skin and the underlying woody layer are removed.
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2
Slice the jicama into uniform sticks, approximately 1/4 inch thick and 3-4 inches long, to ensure even cooking.
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3
Bring a large pot of salted water to a rolling boil. Add the jicama sticks and boil for 10-12 minutes. This 'par-boiling' step is crucial as it softens the dense starch structure.
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4
Drain the jicama in a colander and immediately pat them very dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness!
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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6
In a large mixing bowl, whisk together the avocado oil, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
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7
Add the dried jicama sticks to the bowl and toss thoroughly until every fry is evenly coated in the spiced oil.
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8
Place the jicama in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding, which causes steaming instead of frying.
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9
Air fry for 20-25 minutes. Every 8-10 minutes, remove the basket and give it a vigorous shake to ensure all sides get golden brown.
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10
While the fries are cooking, prepare the dipping sauce by whisking together the Greek yogurt, minced chipotle, lime juice, and honey in a small bowl. Refrigerate until ready to serve.
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11
Check the fries at the 20-minute mark. They should be wrinkled and slightly charred on the edges. If you want them crispier, add another 3-5 minutes.
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12
Remove from the air fryer and immediately sprinkle with a tiny bit more salt if desired and the fresh cilantro.
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13
Transfer to a serving platter and serve piping hot with the chipotle-lime dipping sauce and extra lime wedges.
💡 Chef's Tips
Don't skip the boiling step; jicama is much denser than potatoes and won't soften properly in the air fryer alone. Ensure the jicama is bone-dry after boiling to allow the oil and spices to adhere properly and to achieve a better crunch. For an even crispier result, toss the jicama in 1 tablespoon of cornstarch or arrowroot powder before adding the oil and spices. Try to cut the fries into uniform sizes so they all finish cooking at the same time. If you have leftovers, reheat them in the air fryer at 400°F for 3-5 minutes to restore their texture.
🍽️ Serving Suggestions
Serve alongside grilled mahi-mahi or shrimp tacos for a complete coastal Mexican meal. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) to complement the spicy and citrus notes. Use them as a crunchy topping for a Southwest-style salad with black beans and corn. Great as a low-carb side dish for a juicy turkey burger or grilled chicken breast. Serve as a party appetizer with a side of fresh guacamole or salsa verde.