Mexican Style Jicama Fries

Mexican Style Jicama Fries

When walking through the streets of Mexico, you'll often find that jicama is traditionally eaten raw with Tajin spice, and lime. Today I decided to put a little twist on the versatile vegetable. Jicama promotes digestion and is packed with antioxidants (Groves, 2018)

Mexican Style Jicama Fries


  • 2 tablespoons grape seed oil

  • 2-3 jicamas, evenly sliced

  • 4 sprigs thyme

  • 1/4 cup chopped fresh parsley, plus more for garnish

  • Zest and juice of one whole lime

  • Lemon pepper

  • Garlic powder

  • Salt

Optional: 2 tablespoons fresh cilantro


  1. Bring a large pot to a boil and place the jicama inside. Let it boil for about 15 minutes. Drain and pat try the jicama.

  2. Pre-heat the oven to 400 degrees and line a baking tray with parchment paper.

  3. Place the jicama into a large bowl and pour grape seed oil on top. Zest the lime on top and season with garlic powder, lemon pepper, and salt. Add the fresh parsley, cilantro, and thyme.

  4. Place the jicama onto the baking tray. Place into the oven and roast for about one hour.

  5. Once ready, transfer to a plate and give a nice squeeze of lime on top. Garnish with parsley and serve.

Additional notes: Best served with a jalapeño herb sauce or Freda’s everything sauce from the restaurant Jack's Wife Freda

Leave a comment