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 dish......at 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!
WHAT IS JICAMA?
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.
HOW TO USE JICAMA?
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."
DO THESE REALLY TASTE LIKE 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.
DO I NEED TO PAR BOIL THE JICAMA BEFORE BAKING?
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!