These little gems are brown and crispy on the outside, with a tender warm goodness on the inside. These jicama fries instantly transform just about any dish into an all-America classic, and are good with eggs in the morning or next to a burger, or pretty much anywhere you like to see crispy potatoes added! Season with plenty of salt and a touch of paprika. You should note that jicama needs to cook in slow cooker for about 8-12 hours before frying, so this is a recipe best planned ahead!
1 lb jicama
1 tsp salt, divided
1 medium onion, finely diced
2.5 tbsp avocado oil
1 tsp paprika
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 cup fresh parsley
Peel and cut the jicama into 1/2 inch dice. Place the jicama in a slower cooker with 1/2 teaspoon of the salt, and about 2 inches water. Cover and cook on high for 8-12 hours. The longer you cook the more tender it becomes, and you do not want it falling apart.
When the jicama is finished cooking, drain and pat dry. Place in the refrigerator until you are ready to start frying.
Heat a large skillet over medium high heat for about 3 minutes. Add 1/2 tablespoon of the avocado oil.
Toss the onion into the pan and allow it to cook for about 10 minutes or until nicely browned. Transfer the onion into a small bowl and return the pan to the heat.
Add the remaining 2 tablespoons of oil and allow it to get hot. Add the jicama to the skillet, and shake the pan to make sure there is an even layer. Cook the jicama without stirring until it is golden brown on the bottom (about 5 minutes).
Repeat the process until the jicama is browned on all sides. When the jicama is toasted on all sides, add the onion, paprika, chili powder, parsley, remaining salt, and pepper. Stir to blend and heat through.
Nutrition Facts per 2 oz: 63 calories, 3.7g fat, 7g carbs, 0.7g protein