Craving something crispy and satisfying without derailing your gut-healing protocol? Jicama is a naturally low-sugar root vegetable that delivers a genuinely fry-like experience — sturdy enough to hold a spice rub and tender enough to eat straight off the pan. Tossed in olive oil with smoked paprika, cumin, garlic powder, and a hint of cayenne, these come out of a hot oven with golden edges and serious depth of flavor. The entire ingredient list is clean and straightforward, which matters a lot when you're trying to avoid the hidden sugars and starches that sneak into so many packaged snack foods. Roasting at 425°F gives you that satisfying bite without any frying or breading, keeping things simple and on track. A handful of fresh cilantro scattered on top at the end adds brightness without complicating anything. This recipe makes four servings, so it's easy to prep as a side dish for the whole family or portion out for the week.
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Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut the peeled jicama in half, then into 1/4-inch-thick slabs, and finally into fry-shaped sticks roughly 1/4 inch wide and 3 inches long.
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