Curly Jicama Fries with Romesco Dipping Sauce
Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Feeling “inspiralized?” Learn more about veggie noodles from the founder of the Inspiralized blog, Ali Maffucci.
Do you prefer ketchup to other sauces? We’ve got you covered with this clean, homemade version.
Ingredients
- 1 large jicama, peeled
- 1/4 cup olive oil, divided
- 1 tsp garlic powder (TRY: Simply Organic Garlic Powder)
- 1/4 tsp each chile powder, ground cumin, dried oregano and dried thyme
- 1 15-oz jar roasted red bell peppers, drained
- 2/3 cup blanched unsalted almonds
- 1 tbsp red wine vinegar
- 1/2 tsp paprika
- 2 large cloves garlic
- Pinch each sea salt and ground black pepper
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
Preparation
- Preheat oven to 400°F. Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2- to 3-inch pieces.
- In a large bowl, toss jicama noodle pieces with 1 tbsp oil. Sprinkle with garlic powder, chile powder, cumin, oregano and thyme; toss to coat. Spread jicama pieces in an even layer on a large rimmed parchment-lined baking sheet. Bake for 25 to 30 minutes, turning halfway, until golden and crispy.
- Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tbsp oil, vinegar, paprika, garlic cloves, salt and black pepper; purée until smooth.
- Transfer jicama fries to a serving platter. Sprinkle parsley over fries and serve with pepper sauce for dipping.
Nutrition Information
- Serving Size 2/3 c fries, 1/6 of sauce
- Calories 240
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 12 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 136 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g