I just got back from vacation, and lo and behold, it’s Recipe ReDux time. July’s theme is a fun one!
“With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.”
Clearly I live in NYC and don’t have a garden or orchard on my property (if only). But I do have a wonderful supermarket with a beautiful produce department. I’ve become somewhat obsessed with creating recipes using ingredients that I haven’t featured before (see: Grilled Peach and Blackberry Salsa), so I decided to use a vegetable that we don’t see too often in the US: jicama. Say it with me… Hick-a-ma. This starchy veggie is native to Mexico and looks like a potato, but it’s a bit sweeter and crispier. And, you can eat it raw! It only contains about 40% of the calories and carbs of a potato, and it’s loaded with fiber. Low in calories and high in fiber means you will feel full for a long time, and it won’t affect your waistline. The BEST part about jicama is in my fun little “Did you know?” graphic below.
By the way, check out the past two “Did you know?” about oats and popcorn. Like my Facebook page or follow me on Instagram to see a fun fact every Wednesday (I’m late this week because of vacation…it happens).
One more thing about jicama…a cup has over 40% your daily value of Vitamin C and contains potassium, iron, folate, magnesium. If I haven’t convinced you to try it, then this recipe will be the deciding factor.
These Crinkle Cut Jicama Fries are baked, delicious and have an amazing high protein and flavorful dipping sauce. I used an awesome crinkle knife to make the unique cut, but feel free to use a regular knife too. They are so easy to make, and they taste just like regular fries!
Makes 2-4 side servings
- 1 medium sized jicama
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- red pepper flakes (optional)
- cooking spray
- 1/2 cup plain Greek yogurt
- juice of 1/2 lemon
- 1 clove garlic, peeled
- 1/4 cup spinach
- salt and pepper to taste
- Preheat oven to 400 degrees Farenheit.
- Peel the jicama and cut into 1-inch slices. Once all the jicama is cut into fries, place in a bowl and coat with oil, salt and pepper (if you want some spice). Mix thoroughly with your hands until evenly coated.
- Spray a baking sheet with cooking spray. Lay out the jicama fries on the baking sheet and cook for 20 minutes. Flip the fries and cook for another 20 minutes. When the fries are golden brown and crispy, take them out of the oven and place on a towel.
- Meanwhile, make the sauce by placing the Greek yogurt, lemon juice, garlic clove and spinach in a food processor. Process until combined. Season with salt and pepper.