Crispy Jicama Fries with Spicy Aioli

overhead of jicama fries on sheet pan with lime wedges, parsley and sauce

Oh my gosh, these are so insanely good!!! Have you ever had jicama fries before? If you haven't, these crispy jicama fries with spicy aioli are going to be your new favorite snack! They'd also make an incredibly tasty side least I think they would. In all the times I've made them, they've been inhaled pretty much they minute they come out of the oven. So they've never lasted long enough for me to serve them as a side dish. But, that being said, I'm sure they'd be amazing with these grilled chicken burgers, sheet pan fajita salmon and crispy, crunch, sweet and spicy chicken.

Now, I'm sure you might have some questions, so I'll do my best to answer them. If you still have questions, leave a comment below and I'll get right back to you!


Fun fact: jicama is the root of plant that produces beans similar to lima beans, except, unlike lima beans, the beans of the jicama plant are toxic. But the root is absolutely delicious to eat! You peel the rough and raggedy exterior to reveal a very tasty juicy, crunchy interior. It tastes like a cross between an apple and a pear, but with slighty less of a sweet flavor.


It's delicious shaved over salads, cut into sticks and served with hummus, as an additional snack on your charcuterie platter or as very tasty "fries."


In all honesty, no. Potatoes and jicama have completely different flavor profiles and jicama also has a lot more water content than a potato. BUT you can mimic fries and make something that will absolutely satisfy your fry craving.


I tested this recipe both ways. I par boiled the jicama first (added them to boiling water for a few minutes and then drained and dried them), then tossed the sticks in oil and spices before baking. I also skipped par boiling, peeled and cut the jicama and then tossed in the oil and spices before baking. Par boiling made the texture a bit softer and chewier. Skipping the par boiling kept the jicama texture crispy, not "raw" crispy, but crispy. My husband and I preferred the texture of the non par boiled jicama, but I'd recommend making a batch of each and seeing which you and your family like the best!

overhead of jicama fries on sheet pan with lime wedges, parsley and sauce

Crispy Jicama Fries

These jicama fries are tossed with tasty spices and then oven baked until golden brown. They're the perfect after school snack, afternoon "pick me up" snack or side dish.
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Course: snacks
Keyword: easy vegetable recipe, jicama recipe, quick snack idea, quick snack recipe, quick vegetable recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people


  • 1 Jicama you can also buy jicama already sliced, either way you'll need about 1 pound
  • 1 spoonful ghee
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Maldon salt
  • Ground pepper


  • 1/2 cup mayonnaise I highly recommend Kewpie, but you can also use regular Best Foods or Hellman's
  • 1 tablespoon sriracha
  • squeeze of lime juice

Toppings (optional)

  • chopped italian flat leaf parsley lime juice, tajin


  • Preheat oven ot 425 F.
  • If you're using a whole jicama, peel and then slice into 1/2 inch fries (or 1/2 inch if you like thin fries).
  • Place jicama in a large bowl and toss with olive oil, and all the spices -- smoked paprika, garlic powder, onion powder, salt and a generous sprinkle of pepper. Toss to coat.
  • On a baking sheet pan, add the ghee and put pan in your oven for 1 minute, just until the ghee is completely melted. This could take less time, so keep on eye!
  • When the ghee is melted, add the jicama fries to the baking sheet and spread out in a single layer. Bake for about 15 minutes, then turn over and bake an additional 15 minutes. You want them to be nice and golden before flipping them over, so if they're not golden brown, wait another couple of minutes.
  • Now, this is the hard part! When the fries are golden brown on all sides, and let cool for a few minutes. You'll want to dig in right away, but they're hot, so I highly recommend waiting until they cool off slightly.
  • Serve with the spicy aioli, or a squeeze of lime juice or a sprinkle of tajin......or all 3!

To make the spicy aioli:

  • In a small bowl, mix the mayonnaise, sriracha and lime juice all together. Taste and adjust seasonings. My husband isn't a fan of too much spice, so I tend to dial back on the sriracha. But if you like spicy, feel free to add more!
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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