Baked Jicama Shoestring Fries With Romesco Dipping Sauce

Jicama, commonly known as the Mexican turnip, has a slightly sweet taste that serves as the perfect canvas for herb-and-spice infusions. With a delightful crunch in every bite, these jicama shoestring fries from Clean Eating will amaze all your guests with its not-fried, lower-carb take on traditional fries.

Ingredients for servings

    Baked Jicama Shoestring Fries with Romesco Dipping Sauce

  • 1 large jicama peeled

  • 0.25 cup olive oil divided

  • 1 teaspoon garlic powder

  • 0.25 teaspoon chili powder

  • 0.25 teaspoon ground cumin

  • 0.25 teaspoon dried oregano

  • 0.25 teaspoon dried thyme

  • 1 jar roasted red bell peppers drained

  • 0.33333333333 cup blanched unsalted almonds

  • 1 tablespoon red wine vinegar certified gluten-free if necessary

  • 0.5 teaspoon paprika

  • 2 large cloves garlic

  • Pinch of salt and pepper

  • 2 tablespoon flat-leaf parsley finely chopped


  • Preheat oven to 400°F. Line baking sheet with parchment.

  • Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2–3-inch pieces.

  • In a large bowl, toss jicama noodle pieces with 1 tablespoon oil. Sprinkle with garlic powder, chili powder, cumin, oregano and thyme; toss to coat. Spread jicama in an even layer on a large rimmed baking sheet. Bake for 25–30 minutes, turning halfway, until golden and crispy.

  • Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tablespoons oil, vinegar, paprika, garlic, salt and pepper; purée until smooth.

  • Transfer jicama fries to a serving platter. Sprinkle parsley over fries, and serve with sauce for dipping.

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