French fries are one of the little pleasures in life. White potatoes are not on the approved food list for the Fast Metabolism Diet, but thankfully Jicama is! Jicama looks a little bit like a giant, brown-skinned turnip—but this Central American root vegetable packs a crisp, apple-like texture inside that plain-looking skin. That juicy, slightly sweet crunch is a great addition to meals for any phase, but it’s particularly welcome during Phase 2 of the Fast Metabolism Diet.
All Phases | Serves 2
Prep time: 15 minutes | Total time: 55 minutes
1 medium jicama
1/4 teaspoon paprika
1/4 teaspoon garlic granules
1/4 teaspoon granulated onion
1/4 teaspoon black pepper
1/4 teaspoon sea salt
Pinch of cayenne pepper
- Preheat your oven 400°F.
- Peel the jicama and cut into a fry shape.
- In a medium saucepan bring enough water to cover the jicama to boil on medium heat, add the jicama and boil for 8 minutes, or until jicama is less crunchy. Drain the water.
- Put the jicama slices in a large bowl and toss with paprika, garlic, onion, cayenne pepper and sea salt.
- Place in a single layer on top of parchment paper on a baking sheet. Bake for 30 minutes or until crispy, turning halfway.