As the Paleo diet hits the Nation, all I can think about are the things that I would have to give up for this 30-day phenomenon. 30 days and that’s it. However, my mind is telling me 30 days is a long time and some of my MOST favorite, beloved foods will not be devoured on a daily basis. One day I will complete it just to test out the waters, but for now I will be dreaming of carbs.
Yes, carbs. My beloved French fries that are usually coated with seasoning salt and dipped into ketchup or drizzled with malt vinegar. Don’t even get me started on Raising Cane’s secret sauce. That doesn’t last long in my house when fries and chicken are involved.
However, today I’m taking a different approach with my beloved fries. The other day I was strolling along in my local store and noticed that they had sliced jicama just waiting for me to get my hands on it. First off I thought I would make a nice salad to accompany the jicama, but then my mind immediately went to fries. Thus Spicy Baked Jicama Fries happened and they couldn’t have come at a better time. My love for Mexican spices came together to help me complete this dish. I threw on some fresh cilantro and shredded Mexican cheese to help satisfy my craving. What can I say the little man knows what he wants, or I can at least blame it on the baby.
[Tweet “These Spicy Baked Jicama Fries are a healthy twist to the original French fry.”]
Never in a million years would I think that jicama would be my new favorite vegetable. I seriously have big plans for it and I think after these fries you might be sold on the idea as well.
ENJOY ~ Meagan
Spicy Baked Jicama Fries
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon garlic salt with parsley
- 10 ounces sliced jicama
- 1 1/2 teaspoons olive oil
- Preheat oven to 400 degrees F.
- In a small bowl combine all of the seasonings.
- Place jicama on a baking sheet lined with non-stick foil. Drizzle the olive oil over the top and using your hands make sure the jicama fries are coated well. Sprinkle with the seasoning and make sure all sides are coated.
- Bake in oven for 35-40 minutes flipping halfway through the baking time.
- Toppings: shredded Mexican cheese, extra salt and cilantro