Spicy Spiralized Shoe String Jicama Fries

Spicy Spiralized Shoe String Jicama Fries

Whenever I spiralize a new vegetable, I want to scream on top of the rooftops and let everyone know how exciting it is. Spiralizing just really revolutionizes the way we consume vegetables.

Now enter jicama, as a perfect example of how spiralizing a vegetable changes not only its shape and texture, but it’s flavor. Typically, jicama (pronounced HEE-kah-ma) is pretty bland and uneventful: Cooking Light refers to it as a “cross between a water chestnut and a pear.” Not terribly exciting.

Spicy Spiralized Shoe String Jicama Fries

However, when you spiralize a jicama, season it and cook it: it’s tasty and a fun way to add a new veggie into your routine. Jicama is a vegetable that’s native to Mexico and is most frequently seen as a slaw or served crunchy and raw in a salad. It’s also a perennial vegetable, which makes it available year-round!

To spiralize the vegetable, you simply need to peel it (it can be peeled using a peeler or just by cutting off the ends and peeling off the skin with your fingers) and load it into the spiralizer (chop it in half first, if it’s too large).

Spicy Spiralized Shoe String Jicama Fries

Spicy Spiralized Shoe String Jicama Fries

Jicama spiralizes very easily, neatly and quickly.

But now that you have these crunchy new spiralized jicama noodles, what do you do with them? Honestly, today’s post was going to be “10 Recipes for Spiralized Jicama,” but I had to stop myself. There will be plenty of posts made with jicama in the future, it’s just that yummy.

Spicy Spiralized Shoe String Jicama Fries

For now? Since we’re on a healthy kick (on account of the New Year), I’ve made a healthier, low-cal, low-carb, Paleo and gluten-free version of shoe string French fries! You’re welcome, because these are spicy, salty, savory and, well, just plain addictive.

What sort of health benefits do you get from jicama? Well, it’s packed with dietary fiber, antioxidants, Vitamin C and, of course, it’s only 35 calories per 100g!

Spicy Spiralized Shoe String Jicama Fries

Next time you’re making burgers or chicken and want a healthy yet satisfying and indulgent side dish, make these spicy shoestring jicama fries – you won’t believe they’re not real potatoes! Dip them in a chipotle aioli or even some ketchup and you’ll fall off your chair they’re so dang good.

And totally Superbowl friendly! Make a big batch of these and serve them in cute little mini-portion colored bowls or classy white ramekins. Your friends will be thanking you for making such a healthy but yummy snack for watching the big game.

Spicy Spiralized Shoe String Jicama Fries

I can’t wait to share with you my other jicama dishes. Think cilantro dressed jicama noodles, chorizo, corn, lime, avocado and tacos. Yes, I’ll leave you with all that.

Who likes jicama? 

Spicy Spiralized Shoe String Jicama Fries

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 5

Spicy Spiralized Shoe String Jicama Fries

Ingredients

  • 1 large jicama
  • olive oil, to drizzle (about 2 tbsp)
  • salt, to taste
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp chili powder

Instructions

  1. Preheat the oven to 405 degrees.
  2. Lay out your jicama noodles and snip them with a scissor to divide into smaller sized noodles, similar to shoestring fries.
  3. When done, lay your noodles onto two large baking trays, drizzle with olive oil and toss together to combine and coat noodles.
  4. Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.
  5. Bake in the oven for 15 minutes, turn over and bake another 10-15 minutes or until they reach your doneness preference. Divide onto plates and enjoy as a snack or a side dish!
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Comments

  1. i’ve never done anything with jicama!! i like the idea of this though!!

  2. Suzanne Banfield :

    Is that 405 degrees?

  3. VickyC :

    Love Jicama! Favorite salad is jicama, red grapefruit and avocado with honey/mint dressing. Will try it spiralized this spring.

  4. I’ve never cooked with jicama before! These sound amazing. We love fries at my house so this would be an awesome substitute.

  5. Anonymous :

    After trying your awesome butternut squash “rice” – I am very interested in a non-sweet veggie that could be used in a fried rice situation. Do you think the Jicama could be that veggie?

  6. I love Jicama and mostly eat it raw in some form. This is a great idea – do they come out crunchy and crispy?

  7. Carrie :

    “today’s post was going to be “10 Recipes for Spiralized Jicama,”” LOL
    This looks great. I’ll definitely try this!

  8. This looks really yummy! I’ve never even heard about a spiralizer though I need to look into one.

  9. Joanne :

    See I’ve always heard jicama described as being a cross between a potato and an apple…and so actually it’s super fitting that you turned them into shoestrings!

  10. Joanne :

    I’ve always heard of jicama described as being a cross between a potato and an apple…so turning it into shoestrings is pretty perfect!

  11. Whoa! I have never seen a spirilizer before, it is amazing! I know what is next on my cooking equipment want list….is it too early to start a christmas list? :) Thanks for the recipe! Think it would work if I used my julienne peeler?

    • Thank you so much!! You definitely need to get one, it’s such a game changer. Yes, some of my recipes work with a julienne peeler, but you just don’t get that “noodle” feel and it’s tough to do (takes a lot more time than with the spiralizer!)

  12. Amanda :

    Hi Ali! Found your website through Pinterest, bought a spiralizer, on my way to buy some veggies… I haven’t even started, but your website has me hooked. Im a vegetarian and my food is rarely fun, not anymore :) Big congratulations to you, I think you’re starting the next hotest healthy diet trend. For many it will probably be for life rather than a trend since it is so easy, yummy, and healthy.

  13. Emelyn Morris-Sayre :

    I was introduced to jicama years ago and love it. I bought a spiralizer a few weeks ago and amazed at how it opens up the world of vegetables! Can’t wait to use it with jicama (sitting on my kitchen counter!).

  14. blahnikbaker :

    I have tried jicama a few times but nothing as exciting as this! I love that you made the fries spicy and healthy ;)

  15. RES :

    I love jicama! So, I was so excited to try this recipe I went out and bought jicama so I could try it today. My jicama didn’t come out as shoestrings, though. It came out more like little chunks, similar to the butternut squash “rice.” Which blade did you use?

  16. Mary :

    Is it really a tablespoon of cayenne pepper? It seems like a whole lot. Maybe 1 teaspoon and a tablespoon of chili powder? Thanks. Love your blog.

  17. Can’t wait to try these looks awesome. Was just checking out your how-to on storing various veggies. How does the Jicama hold up?

  18. Jessica :

    How do you think the jicama would work in a spiralized bun?

  19. Susan :

    Holy mother of all things “not real potatoes but taste like them!” I made these last night, as I am rounding to the finish line of my 21DSD. Served with an almond crusted whitefish and broccoli. They would also make a great garnish (think: cripsy onion replacement) on salads, burgers, etc. Thank you, thank you, thank you for sharing. I am lucky that I have a hispanic market within walking distance!

  20. My Jicama came out very soggy and I used the right amount of oil. They came out to be hash brown like so they werent too bad but I was hoping for more of a fry texture.

  21. renae :

    Wow! Just made this and am blown away by how much they taste like shoestring fries!! Spicy and savory and tastes like I should feel very guilty right about now!

  22. Would this spiralizer(or whatever it is called) work with russet potatoes?

  23. Dana :

    I made these last night and the taste was delicious but they weren’t the “fries” consistency. They were limp, even after I cooked them for longer and broiled them at the end. What did I do wrong? I just got this product and maybe I used too big of blade? I want to like the Spiralizer but I haven’t had great success as of yet…

  24. i am a recent fan of jicama, AND spiralizing… i had my jicama fries raw today… i used blade c, cut the strands into more manageable pieces, and tossed with dry spices ~ slap ya’ mama with a bit of brown sugar ~ yum!! love your blog <3

  25. Alice :

    Hello :)
    I love your website and your recipes! You have wonderful ideas to switch things up and they are simple to follow.
    I purchased my first spiralizer a few weeks ago and I want to spiralize everything! I don’t think that I have the Paderno one though. Mine looks exactly the same but by a different manufacture I think. Anyways, I am having a hard time spiralizing the root vegetables. I some how made it through a beet, but I tried the jicama today and it was too hard. The turning end wouldn’t turn the jicama at all, I was very disappointed. I attempted turning it against the blade by hand, I did my best and then ended up cutting it into “fry like” pieces. I followed the recipe and mine came out very moist. Not like a soft fry but soggy.
    Any tips?
    Thank you.
    Alice :)

  26. Mary Jo :

    Could you please post a shot of a fresh, untouched jicama so I can identify it at the grocery store? Thanks!

  27. JJ Ohio :

    I would love a few more jicama recipes please! I think they’re a super underrated vegetable and I’ve been anxiously waiting for a few more since you first posted this.

  28. Paige :

    Hi there! Have you ever used yucca in your Spiralizer? I am a big fan of yucca fries, and I wonder if I could try this recipe with yucca instead of jicama. Thoughts? :)

  29. Js :

    My shred was too fine, so I burned a bunch. Very tasty though. Next time I’ll make thicker noodles. Thanks, I love jicama any way I can get it.

  30. chrysanne hedberg :

    I love my spiralizer! Did you use the smallest attachement or the middle size?

  31. MaryAnn :

    These were amazing!!! I’m a big fan of jicama but this brought my love to a whole new level. I did bump up the oven temp to get a crispier fry but other than that, it’s a perfect recipe! :-)

  32. Anonymous :

    looks great can’t wait to try it

Trackbacks

  1. […] salt and pepper to taste 1 jicama used to make spicy jicama fries. Recipe found at Inspiralized: http://www.inspiralized.com/2014/01/16/spicy-spiralized-shoe-string-jicama-fries/ (if you don’t have a spiralizer to make the above, just cut your jicama very thin and follow […]

  2. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  3. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  4. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  5. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  6. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  7. […] elaborate meal potential is endless. Spicy shoe string jicama fries? All you. Zucchini noodle carbonara? Done. Whether you’re a vegetable fanatic, attempting to […]

  8. […] the cheese to make it vegan though). If you’ve never eaten jicama before, definitely give this Jicama Fries a […]

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