Jicama is a great prebiotic vegetable since they are a full of gut-healthy inulin and they taste super yummy too π
One way I enjoy these are as a cruditΓ©s with guacamole or olive tapenade, but my favorite way to make these is as a baked βfryβ swap π
Jicama are small brownish round vegetables, and the skin can be left on (it crisps up really nice in the oven or air fryer), or can be removed if you want.
To make the fries you need:
Jicama wedges (chop the jicama into a fry shape)
Salt and pepper π§
Your favorite spices: Buffalo or bbq work well or you can stick to the classic salt, I love Primal Palate Spice rubs, this time I used the BBQ rub π€€
An oven friendly ancestral fat such as ghee or avocado oil π₯π§
Dipping sauces such as Primal Kitchen Foods Primal Ketchup and/or Chosen Foods Keto Mayo π€©
How to:
Preheat the air fryer or oven to 400Β°F and line a baking sheet with parchment paper if using an oven π
While the oven/air fryer is heating up, prepare the jicama. If youβre keeping the skin on, give it a good scrub, or peel off the skin. Cut the jicama into little wedges/sticks, about 1/3 an inch thick and toss in the fat of your choice. Season with salt, pepper and anything else you like π§πΆ
Place the jicama onto the sheet and bake for 15 minutes on one side. Flip and bake another 15 minutes until tender but crisp.
Enjoy with Chosen foods MCT Mayo and Primal Kitchen Foods Primal Ketchup π€©
