Jicama Fries

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Jicama Fries

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.

Jicama Fries

Serving size: 3.5 ounces

Prep time: 15 minutes

Total time: 55 minutes

Enjoy on all phases



1 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.

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