A basket of cilantro garlic jicama fries with a striped napkin

cilantro garlic jicama fries + garlic aioli {low-carb}

Do you like sweet or savory? I admit, I’m more of a sweets person, but when it comes to a plate of crisp, salty french fries, I’m all in. These cilantro garlic jicama fries are the perfect alternative to carb-y potatoes, and there is ZERO FRYING REQUIRED. Intrigued?

As a result of this quarantine and grocery stores being low on certain produce items, I picked up jicama for the first time ever recently. Have you tried jicama? It’s a crispy, semi-sweet, root vegetable that reminds me of a cross between an apple and a potato. The texture is crisp like an apple, and jicama slices are in fact quite good raw (note: include it in your next veggie platter!). I had a lot of you also share with me on Instagram that you like including jicama in coleslaw. I’ve tried it since and it adds a satisfying crunch with a sweet note. Thanks for the recommendation!

Is jicama a low-carb vegetable? Yes! Jicama’s nutritional profile is low in carbohydrates and high in fiber, so it’s a much healthier option than potatoes, especially if you’re counting carbs. One serving of these fries is about 10-11 grams net carbs, so while it might be slightly high if you’re on a strict, 20g carbs/day diet, these are great for when you need a treat.

overhead of jicama fries in a basket with garlic aioli and cilantro

how to make cilantro garlic jicama fries

If you’ve never had jicama fries, you’re in for a treat! I’ve made these countless times over the last few weeks, experimenting with different methods to get the perfect french fry texture- a tender and crispy fry.

Add some cilantro and garlic, and these turn into a fancied up plate of low-carb fries full of all the salt and savory-ness you’re craving.

Here’s what you’ll need:

  • one large jicama (some grocery stores sell pre-cut jicama sticks- I often find it in the pre-cut fruit and vegetable tray section)
  • olive oil
  • minced garlic
  • garlic powder
  • salt and pepper
  • fresh cilantro (omit for plain garlic fries)
closeup of a whole jicama

Jicama has a thick, waxy, skin that can be a little more challenging to peel than most veggies. I find that’s my biggest annoyance so if you have any tricks to peeling it, please let me know!

Once it’s peeled, here’s the process:

  • Cut the jicama into fries – I cut mine about 1/4-1/2-inch thick. If you cut the jicama into slices first, then cut those slices length-wise, you’ll get long and thin fries that bake really well.
  • Boil the jicama – Here’s the thing. I tried very hard to leave out this step for the sake of ease. But boiling the jicama for about 10 minutes before baking results in a more tender jicama fry. It’s not absolutely necessary, and below I share how to bake the fries if you choose to skip the boiling step (there’s a difference in oven temperature), but overall, you’ll get a much better fry if you boil the jicama first.
  • Bake the jicama fries – When they’re done boiling, discard the water, dry them off, then toss them in olive oil and salt/pepper/garlic powder. Bake them for 20 minutes at 400°F, flip them, then bake another 20 minutes.
  • Toss in the garlic – You’ll want to hold the minced garlic for the very end otherwise it’ll burn. Once the fries are done baking, remove the sheet pan from the oven and stir in your minced garlic. Place the fries back in the oven for about one minute, just to cook the garlic slightly.
  • Sprinkle the cilantro- Sprinkle the chopped cilantro on at the very end, right before serving.

jicama fries, another way

As I mentioned above, I prefer boiling the jicama before baking. HOWEVER, if you want to skip that step, you can. Just know that you’ll have to bake the fries at a much higher temperature for a shorter period of time. They won’t have as tender of a texture inside, either.

  • To skip boiling – Prepare the jicama in the same way, drizzling olive oil onto the fries and tossing them in garlic powder and salt/pepper. Place the fires on a baking sheet (try not to crowd them) and bake for 20 minutes at 450°, then flip them and bake another 10-15 minutes. This higher temperature cooks the fries quickly, softens the jicama, but still crisps them.

how to make the garlic aioli

I use this garlic aioli recipe for so many things– the base for salad dressings, spread on low-carb bread, a dip for veggies. It’s so simple and tasty!

You can add other spices to it for a different spin (I think on this day, in these images, I added some cajun seasoning for a little kick).

Here’s what you’ll need:

  • Avocado mayonnaise (I’m careful in choosing mayo brands because I don’t like most oils used in store-bought mayo) but this one and this one are both good (the Chosen Foods brand is one I get at Costco). Make sure to read the ingredients list because many brands will call their product “avocado mayonnaise” but add other oils like soybean, canola, and vegetable oil.
  • Dijon mustard
  • 1/2 garlic clove (or about 1/2 teaspoon of minced garlic)
  • lemon juice
  • dash of salt and pepper

Combine all the ingredients in a small bowl, mix until smooth, and adjust to taste. That’s it!

These cilantro garlic jicama fries are such a great, low-carb snack! Want proof? MY KIDS EAT THEM (before I add the cilantro 😉 ) and don’t even distinguish them from their favorite, potato fries. Keto jicama fries for the win!

Happy snacking, friends!

you might also love…

  • This cajun shrimp kale Caesar salad is a zesty spin on the classic Caesar! Topped with pan-fried shrimp and a homemade Cajun salad dressing, you’ll love this dressed-up, keto-friendly salad!
  • This keto ricotta and asparagus flatbread is perfect for spring, dairy-free, and a great way to eat your veggies! 😉 Plus, bookmark that flatbread recipe because it’s a delicious keto pizza crust.
  • Have you made your own sugar-free jam? This low-carb strawberry rhubarb jam is a delicious way to take advantage of rhubarb season! Made with fresh berries and only five ingredients total, it’s an easy recipe you’ll LOVE.
overhead of jicama fries in a basket with garlic aioli and cilantro

cilantro garlic jicama fries + garlic aioli {low-carb}

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Cilantro garlic jicama fries with garlic aioli is the perfect, keto-friendly snack! Tossed with minced garlic and fresh cilantro and served with a garlic aioli dip, these jicama fries are crisp, garlic-y and the savory snack you're craving!


cilantro garlic jicama fries

  • 1 large jicama, peeled
  • 2 tablespoons olive oil 
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-2 garlic cloves, minced
  • 1 tablespoon chopped cilantro

garlic aioli dip

  • 1/2 cup avocado mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 clove garlic, minced (or 1/2 teaspoon)
  • 1 teaspoon lemon juice
  • salt and pepper to taste


  1. Preheat the oven to 400°F. Heat a large pot of water (about half full) over high heat.
  2. Cut the peeled jicama into fries. I cut the jicama into 1/2-inch slices, then cut the slices lengthwise to make 1/2-inch-wide fries.
  3. Once the water is boiling, place the jicama fries in the pot and boil for 10 minutes. Drain the water, then pour the jicama fries onto a clean dish towel and pat them dry.
  4. Place the fries in a large bowl. Add the olive oil, garlic powder, salt and pepper, and toss the fries until they're evenly coated.
  5. Transfer the fries to a baking sheet lined with silpat or parchment paper. Bake them at 400°F for 20 minutes, then flip the fries and bake for another 20 minutes.
  6. You'll know they're done when they are golden and crisp on the outside. Remove from the oven and pour the minced garlic onto the baking sheet, carefully tossing the hot fries in the garlic. Place the sheet back in the oven for 1 minute (just to cook the garlic slightly but be careful not to let it burn).
  7. Remove the fries from the oven and let them cool for about 5 minutes before sprinkling on the chopped cilantro.

garlic aioli dip

  1. Add all the ingredients to a small bowl and whisk until the mixture is well combined. Taste and adjust, adding more garlic if needed, salt and pepper, or more lemon juice for tartness.
  2. Chill in the fridge until ready to use.


Some stores sell pre-cut jicama fries.

Boiling them before making softens the jicama and results in a more tender keto fry.

The bake time may vary depending on how large you make the fries.

Nutritional information is for the keto jicama fries only, as the garlic aioli is pretty straightforward to figure out and will vary based on the mayonnaise you choose.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 1.75gSaturated Fat: 3.7gTrans Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 26gNet Carbohydrates: 11gFiber: 15gSugar: 5gProtein: 3g

This nutritional information is approximate and is provided for convenience as a courtesy.

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