Jicama Fries

Boy, do I have a yummy and healthy side dish for you! Jicama fries! They are a great alternative to traditional french fries made from potatoes. The texture is slightly different from regular french fries because of their crunchy, crisp texture, but the flavor is all there!

What is jicama? I know I absolutely had no clue until I recently began exploring some veggies I never dreamed I would eat, nonetheless love! Jicama is a root vegetable that is from Mexico, but it can be found in almost any grocery store here in the USA. It is slightly sweet like an apple or pear, but it also reminds me of water chestnuts. Smaller jicamas are younger and sweeter, while the larger ones have a more starchier taste. It is very low calorie, has lots of vitamin C, and it is one of the finest sources of dietary fiber. This allows it to be an ideal sweet snack for diabetics and those trying to lose weight. What is not to love? 

There are a variety of ways to enjoy this vegetable, but roasted in the oven as fries is my favorite. Mainly because roasting helps bring out the sweetness in veggies. You can also eat these raw in a salad or by themselves as a snack!

First thing you need to do when making fries is slice off the top. Then peel the skin with a knife. I have seen some peel with their fingers or a vegetable peeler. Do whatever you prefer, as long you get that skin off!

Slice the jicama into thin strips so that they resemble fries. I started off by cutting the jicama into 4 sections. Then slicing them into 1/4 inch strips. Add jicama to boiling water and cook for 10 min. Drain water and pat dry fries. Add olive oil. This will help the spices adhere to the jicama.

Add those spices! I used paprika, onion powder, and garlic powder but there really is no limit on what spices to use. Chili powder, garlic powder or other seasoning blends such as Mrs. Dash work well too! Experiment until you find what you like. Next time I might try smoked paprika in place of the regular paprika. Toss it around and make sure all the fries are evenly coated. We wouldn't want the other fries to get jealous! Personally, I used my hands to mix it around, rubbing the spice mixture into the jicama.

I put a sheet of parchment paper on a baking sheet for easy clean up. Plus, I always have it around for those cauliflower pizza crusts! Place the fries in a single layer on the baking sheet. Bake in a preheated oven for 30 minutes, flipping once.

Voila! Delicious healthy fries!

They will be kind of crunchy in the center and will never reach the texture of regular fries no matter how long you bake them because I know... I tried! It still tastes very yummy though! Serve them with some ranch dressing for an extra treat!

Jicama Fries

3 cups (13.74 ounces) jicama, sliced (6 Greens)
2 tsp olive oil (2 Healthy Fats)
1/2 tsp paprika (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
salt and pepper, if desired

Preheat oven to 425 degrees.
Remove the skin from the jicama by cutting the top off the jicama and then peeling it with a knife. It is very similar to how you would peel an apple.
Then cut the jicama into thin sections, like fries. Bring water in a medium saucepan to a boil. Add jicama fries and boil for 10 min. Drain and pat dry fries.
Toss the fries in a bowl and add olive oil, paprika, onion powder and garlic powder, salt, and pepper. Coat the fries evenly with the spices.
Bake fries for 35 to 40 minutes, flipping them halfway through.

Makes 2 Servings
Each serving provides
3 Greens, 1 Condiment, and 1 Healthy Fat

To cook in the air fryer:
Preheat air fryer for 2 to 3 min at 400 degrees. Place fries in air fryer and cook for about 15 to 20 min, shaking the basket every 5 min.


Roasted Salmon with Dijon-Dill Sauce

This recipe is ridiculous. I almost hurt myself eating this one. It was absolutely fantastic! 2 of my favorite ingredients to cook with, dill and Dijon, are in this dish and they pair so nicely with this salmon. This sauce has a Greek yogurt base as opposed to a half-and-half or heavy whipping cream sauce, which makes it way healthier for you. This took me 5 minutes to prep…that’s it. This was super fast to make and tastes like it took an hour to make!

This recipe is gluten free and full of healthy fat and protein. Pairs nicely with a cilantro lime Jasmine rice!


  • 3 Tablespoons plain 2% reduced-fat Greek yogurt
  • 1 1/2 Tablespoons Dijon mustard
  • 1 1/2 Tablespoons chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 garlic clove, minced
  • 4 (6-ounce) fresh salmon filets


Preheat oven to 425 degrees.
Combine first 7 ingredients. Place fish, skinned side down, on a foil-lined baking sheet coated with olive oil OR use a Demarle non-stick cookie sheet.
Spread the yogurt sauce over the fish.
Bake at 425 degrees for 15-18 minutes or until desired degree of doneness.

Nutritional Value

Calories 270; Fat 12g; Protein 35g; Carb 2g; Fiber; 0g; Chol 94mg; Iron 1mg; Sodium 494mg;

Recipe source: inspired by Adam Hickman and Laura Zapalowski

Cooking with Essential Oils

I’m so glad you are enjoying my recipes! It’s so nice to see the likes and the comments! I wanted to post and let you all know that I often use essential oils in my recipes. I only use Young Loving essential oils in my recipes because they are the only ones I feel are safe to ingest (depending if the label on the bottle says it is a dietary supplement).

If you ever need to order any essential oil for cooking, let me know. You can't go buy pure 100% essential oils at the store. You have to order them through a distributor. I cook a lot with:
• Lemongrass Essential Oil
• Oregano Essential Oil
• Basil Essential Oils
• Taste of Italy Essential Oil
• Rosemary Essential Oil
• Lemon Essential Oil
• Orange Essential Oil
…and so many more!!
If you would like to hear more about the pure essential oils and how they can be used for cooking, just email me at [email protected] OR you can go to my website and order as a retail customer. My website is below:

Thanks so much and happy cooking!


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