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(calm music) – Hey, hey, welcome back to my channel. Today I’m going to show you how to make delicious low-carb French fries and
low calorie foods that will surprise you. They will become your
new favorite dish. You won't believe how healthy they are. Say hello to your new
best friend, jicama fries. These spicy and crispy fries
are exactly what you need if you want
avoid fried foods and have a big craving
for something salty like yours. And they're surprisingly good for you. I'll show you how to make them in the oven or in the air fryer. That way, you have options for getting the
crispy fries of your dreams. I know, I know you are
excited and you should be. So let’s dive into the nitty gritty of how to make these fries. So first, you’re going to want to get your jicama. Depending on where you live, it might be hard to find
in the supermarket, but you can usually find it
it in the products section. Sometimes with other
refrigerated root vegetables, such as turnips and celery root. And sometimes it's in the
international produce aisle along with daikon radish and bean sprouts. You'll basically be looking for a light brown root vegetable that's about the size of a sweet potato but round like a turnip. You'll want to peel your jicama first. This can be a little tricky at first since the outside is very tough. It's a bit similar
how to peel a rutabaga. It has this very tough outer texture that is difficult to peel. But once you make contact with the inner part that you are going to eat, it is much softer. So carefully peel your jicama. Patience is key here. Then cut it into half-inch thick pieces that resemble French fries. Now, make
jicama fries is quite different from making french fries because we have to do an extra step to make it
stay crispy. And this applies if
are you baking them in the oven or throwing them
them in the fryer. You'll want to boil them
them in a bowl of water first to pre-cook them and if
get rid of any extra starch. They will remain a little
crispy on the inside even after baking or frying, just because of the natural texture of the jicam. Therefore, boil them in advance
will help soften them before they go in the oven and become crispy. Once you have your jicama
peeled and cut into fries, go ahead and add them
to a large bowl of water and microwave for 10 minutes. You can also boil them in a
pot of water on the stove. Once done, drain and rinse them
very well just to get rid of any remaining starch. From there, you should dry them as best you can with a clean kitchen towel or use paper towels to do so. They should start to dry out
on their own after draining because they will be hot,
but you want the potatoes to be as dry as possible to ensure the oil and seasonings really stick to them. So I lightly dry them a
little more with a clean towel. You also want them to be dry to prevent the potatoes from getting
soaked during cooking. After drying the fries, add a tablespoon of olive oil or any other neutral cooking oil. Then you will add half a teaspoon of paprika, chili powder,
garlic powder and salt. You can feel free to
change the spice combination here, but this is my basic blend of
mildly spicy spices for those looking for a kick. You can even season with
salt and pepper if you like, but what's the fun in that? Now if you're cooking
in the fryer or in the oven, you will follow all the steps I just gave
show you before you cook them. Let me walk you through
each cooking technique. If you're using the oven, you'll want to preheat it to 425 degrees. Line a baking sheet with parchment paper, then add the fries in a single layer, making sure not to overcrowd the pan or they'll steam too much and get soggy. Depending on the size of the jicama you use, you may need to do this in two batches, which I know is super annoying, but you have to trust me. It's worth the extra effort. Once the fries are done, place them in the oven for
15 minutes, flip them over and cook them for another 15 minutes. I know 30 minutes is a long time compared to fries, but they need a
a little more time to get crispy. When the fries are finished cooking, serve them with your
favorite sauce and enjoy. Now you will save a little
of time using the fryer. So I have provided this option as well for those who are so
obsessed with this appliance as I am. The air fryer is a
real game changer for things like home fries,
chicken nuggets and chicken wings. And I don't think I'll ever use the oven again for
these types of foods. It really does
that fried food feeling, without the guilt of
fry something. Not to mention
stink from the fryer. It takes about five days to
rid your home of frying oil. And trust me when I say
which I'm not here for. So if you're going the air fryer route, make sure to preheat
the air fryer at 400 degrees for 10 minutes. You want it nice and hot
for when to add your fries. Once you have your fries ready and your oil and seasonings, add them in a single layer, again, without crowding your fryer
and cook for 15 minutes on one side. You will then flip and
cook for an additional 10 minutes. With the air fryer, you save five minutes compared to
with the use of the oven, which is useful. I know it's just a small
victory, but it is what it is. Whichever method you choose, I guarantee you will love these amazing low carb fries and you will want to make them
them repeatedly. Serve them with ketchup or whatever your
favorite sauce. And that's all there really is to it. You can also store leftover fries in the refrigerator for up to five days. When reheating, I recommend
reheat in the oven for five to 10 minutes
until they become crispy again. The internal texture
will always be a little crispier than you're used to
regular fries, but they really are a
amazing healthy side if you want to change things up and still satisfy your
craving for something salty. I linked to this
recipe below this video and you can also find
healthier side dishes if you need more
healthy meal inspiration. If you enjoyed this video, don't forget to subscribe to my channel and I can't wait to see you
it in the next video. (upbeat music)
