Your Diet Expert

Warm Introduction

Fries are one of those comfort foods that nearly everyone craves, but if you’re living the keto lifestyle, traditional potato fries are off the table. That’s where these Keto Garlic Parmesan Jicama Fries come in. The first time I discovered jicama, I was skeptical—how could this crunchy, slightly sweet root vegetable transform into something that satisfies my fry cravings? But after trying them roasted with garlic and Parmesan, I was hooked. These fries not only deliver the golden crispiness we love, but they’re also low in carbs, high in fiber, and perfect for keto and low-carb eaters.

If you’re someone who misses grabbing a side of fries with your burger or wants a guilt-free snack that feels indulgent but keeps you on track—this recipe is about to be a game-changer.

What Makes This Recipe Stand Out

Most keto fry recipes use zucchini, turnips, or rutabaga, but jicama has a unique crunch and texture that’s closer to potatoes once baked or air-fried. Combined with garlic and Parmesan, the flavor becomes savory, nutty, and incredibly addictive. What’s more, these fries are packed with fiber, which helps balance blood sugar levels and keeps you fuller longer—a huge win for anyone managing cravings.

Unlike potato fries that spike your insulin, these keto-friendly fries give you all the comfort without the crash. Plus, they’re simple enough for a weeknight snack yet flavorful enough to serve at a family dinner or even game night.

Personal Blogger Note

When I first made these fries, it was after an intense workout—I needed something salty, crispy, and satisfying. I tossed them in olive oil, garlic, and Parmesan, and honestly, I didn’t even miss regular fries. In fact, I caught myself making a second batch the very next day. They’ve now become a regular in my kitchen, especially when friends come over. Nobody even realizes they’re keto until I tell them!

Required Equipment

Sharp Knife

You’ll need a sturdy, sharp knife to peel and slice the jicama into even matchstick fries. A dull knife makes it harder to get that uniform shape, and uneven fries won’t cook properly.

Cutting Board

A solid cutting board makes prepping safer and easier. I like using a larger one so I have plenty of room to cut jicama without crowding.

Mixing Bowl

A large bowl is perfect for tossing the fries with olive oil, garlic, Parmesan, and seasonings. It ensures everything gets evenly coated.

Baking Sheet or Air Fryer Basket

Both work great—if you want that classic roasted texture, go with the oven. If you’re short on time and want them extra crispy, use an air fryer.

Parchment Paper

This is optional but highly recommended. It prevents sticking, makes cleanup easier, and helps achieve a golden crust.

Ingredients & Substitutions

• 1 medium jicama (about 500g / 1 lb) – The star of the recipe. Its crunchy texture mimics potatoes when roasted.
  • Substitution: Rutabaga or turnips if you can’t find jicama, though the flavor will be slightly different.
• 2 tbsp olive oil – Adds richness and helps the fries crisp up.
  • Substitution: Avocado oil for an even higher smoke point.
• 3 cloves garlic, minced – Gives that bold, savory flavor.
  • Substitution: Garlic powder if fresh isn’t available.
• ¼ cup grated Parmesan cheese – Brings nuttiness and that addictive salty kick.
  • Substitution: Nutritional yeast for a dairy-free option.
• 1 tsp paprika – Adds warmth and slight smokiness.
• ½ tsp salt – Enhances flavor.
• ¼ tsp black pepper – Balances everything out.
• Fresh parsley, chopped (optional) – For garnish and freshness.

Step-by-Step Cooking Process

1. Prep the jicama – Peel the outer tough skin, then slice into thin fry-like sticks. Try to keep them uniform so they cook evenly.
2. Parboil (optional but recommended) – Boil the sliced jicama in salted water for 10–12 minutes. This softens the inside and helps mimic a potato-like texture when baked. Drain well.
3. Season the fries – In a mixing bowl, toss the jicama sticks with olive oil, minced garlic, Parmesan, paprika, salt, and pepper. Make sure each piece is well coated.
4. Bake or air fry –
   • Oven method: Spread fries on a parchment-lined baking sheet. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
   • Air fryer method: Cook at 375°F (190°C) for 18–20 minutes, shaking the basket halfway through.
5. Finish & serve – Once golden and crispy, sprinkle with extra Parmesan and chopped parsley before serving.

Health & Nutrition Insights

• Low in net carbs – Jicama has only 5g net carbs per 100g, making it keto-approved.
• High fiber content – Great for digestion and satiety.
• Nutrient-rich – Jicama provides vitamin C, potassium, and antioxidants.
• Protein boost from Parmesan – Helps balance macros and keeps you fuller.

Serving + Pairing Ideas

• Pair with a bun-less burger for a keto-friendly “burger & fries” night.
• Serve as a snack with sugar-free ketchup or a garlic aioli dip.
• Make them a side dish for grilled chicken, steak, or fish.
• Great for game nights or family movie nights when you need something shareable and guilt-free.

Storage & Meal Prep Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Use an air fryer or oven at 375°F (190°C) for 5–7 minutes to bring back the crisp. Avoid microwaving—they’ll turn soggy.
• Freezer: Freeze uncooked jicama fries on a tray, then transfer to a bag. Bake straight from frozen with a few extra minutes.

FAQ Section

1. Can I make this recipe dairy-free?
Yes! Simply swap Parmesan with nutritional yeast for that cheesy, umami flavor.

2. Do I need to boil the jicama first?
It’s optional, but boiling helps soften the texture and makes them more potato-like.

3. Are these fries crispy?
Yes, but they’ll never be as starchy as potatoes. Air frying gives the best crisp.

4. Can I use frozen jicama?
Yes, just thaw completely and pat dry before seasoning.

Nutrition Breakdown (Per Serving – 4 servings total)

• Calories: 140
• Protein: 5g
• Fat: 9g
• Total Carbs: 11g
• Fiber: 6g
• Net Carbs: 5g

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Side Dish / Snack
• Cuisine: American, Keto, Low-Carb
• Servings: 4
• Calories: 140 per serving

Closing Note

Next time those fry cravings hit, remember that keto-friendly alternatives like jicama can be just as satisfying. These garlic Parmesan fries are proof that you don’t need potatoes to enjoy a crispy, comforting treat. Give them a try, and I bet they’ll become one of your go-to sides!