Try this Spicy Spiralized Shoe String Jicama Fries recipe
- Carbohydrate 5.29651875003683 g
- Cholesterol 0 mg
- Fat 0.258532250000479 g
- Fiber 2.9229625590112 g
- Protein 0.52690100000462 g
- Saturated Fat 0.0497887750000835 g
- Serving Size 1 1 Serving (55g)
- Sodium 705.204150000025 mg
- Sugar 2.37355619102562 g
- Trans Fat 0.0462187500001232 g
- Calories 24 calories
Step-by-step
- Preheat the oven to 405 degrees.
- Lay out your jicama noodles and snip them with a scissor to divide into smaller sized noodles, similar to shoestring fries.
- When done, lay your noodles onto two large baking trays, drizzle with olive oil and toss together to combine and coat noodles.
- Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.
- Bake in the oven for 15 minutes, turn over and bake another 10-15 minutes or until they reach your doneness preference. Divide onto plates and enjoy as a snack or a side dish!
Are the edges starting to brown yet, or are they merely steaming in their own moisture? High-moisture root vegetables require precise pan management, especially when cut into shoestring strands measuring roughly an eighth of an inch thick. Two large baking trays are mandatory here because crowding the surface traps steam, preventing the olive oil from crisping the exterior at 405 degrees Fahrenheit. Snip the spiralized strands with kitchen shears before oiling, as long unbroken strands tangle and cook unevenly. Toss the jicama thoroughly with the onion powder, cayenne, and chili powder so the spices adhere to the oil film rather than falling to the bare aluminum surface. Total baking time hovers around twenty-five to thirty minutes, but visual indicators dictate exact removal. Watch for the individual strands to curl slightly at the tips and take on a translucent, deeply golden appearance across the middle sections. Leftovers lose their crisp exterior quickly in the refrigerator within forty-eight hours, though reheating them in a dry skillet for two minutes restores some structural integrity.
