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These air fryer jicama fries are a lower-carb alternative seasoned with Parmesan and garlic, then cooked at 400°F (205°C) until browned around the edges.

What is a Jicama?

Even though they're gaining popularity, you may not have heard of jicama.

It's a lower carb root vegetable that has also been referred to as a "mexican potato." It's firm and potato-like, but it has a sweeter flavor and you can eat it raw for a crunchy snack.

Nowadays you can find jicama just about anywhere, from your local grocery store to Walmart. When making this recipe, I prefer to buy jicama sticks. With these, all the work is done for you...the jicama is peeled and sliced, and it's still affordable!

Jicama Fries are probably one of the top french-fry replacements for people following a low carb diet. And there's a good reason for that!

By comparison, a 369 gram potato has 56 grams of net carbs while a 365 gram jicama only has 14 grams of net carbs. It's definitely a smart swap.

Another great option for a potato-like side dish is my air fryer cheesy cauliflower tots. Be sure to check them out!

What do I need to make air fryer jicama fries?

This recipe is pretty simple, and you can customize the seasonings for your favorite flavor profile.

Jicama naturally holds more moisture and stays firmer than a potato, so do not expect it to become identical to a deep-fried french fry. Give the pieces room in the basket and follow the recipe's oil and timing instructions. If they still come out softer than you want, my guide to why air fryer food is not getting crispy walks through moisture, crowding, temperature, liners, and airflow.

For this recipe you'll only need:

• Jicama (peeled and sliced)
• Olive Oil
• Seasoning Salt
• Grated Parmesan 
• Garlic Powder

Are jicama fries really keto friendly?

The recipe card estimates 15 grams of net carbs per serving, calculated as 31 grams of total carbohydrate minus 16 grams of fiber. One serving is half the finished recipe.

Whether that portion fits your low-carb plan depends on your daily target and the rest of the meal. The estimate can vary because the ingredient list specifies a medium jicama rather than a peeled weight.

For another vegetable side, compare the ingredients and portions in these cheesy cauliflower tots.

How to make jicama fries crispier

• Cut even pieces: Quarter-inch sticks cook more consistently than a mixture of thick and thin pieces.
• Boil first: The 5-to-6-minute boil starts softening jicama’s firm texture.
• Dry thoroughly: Blot away surface moisture before adding the oil and seasonings.
• Use one layer: Crowding traps steam and works against browning.
• Shake every five minutes: Moving the fries exposes more sides to the circulating heat.

Jicama stays firmer and slightly juicier than potato, even when the edges brown. Treat these as their own vegetable side rather than expecting an exact copy of a deep-fried potato.

Frequently asked questions

Do I have to boil jicama before air frying?

For this recipe, yes. Boiling begins softening the dense sticks before the air fryer browns the outside.

Why are my jicama fries still firm?

That is partly the natural texture of jicama. Very thick pieces, a short boil, or an overcrowded basket can make them even firmer.

Can I use pre-cut jicama sticks?

Yes. Check their thickness and trim them when necessary so the pieces are close to the quarter-inch size used here.