Fancy Jicama Fries
This recipe me back to holidays on the beach when I was little. Going to the chippy, dousing my newspaper-wrapped bag of fried potato in lashings of malt vinegar and salt, then going outside to be attacked by seagulls. These 'fries' are low carb, low cal, vegan, and fat (and guilt) free!
I called these fries, but that's not entirely accurate- these 'fries' are not only not fried at all, but they don't contain any oil- they're basically a salad! Well, almost!
This recipe me back to holidays on the beach when I was little. Going to the chippy, dousing my newspaper-wrapped bag of fried potato in lashings of Sarson's malt vinegar and salt, then going outside to be attacked by seagulls. Those were the days!
These crunchy baked sticks are packed with flavour and a little protein thanks to a coating of cheesy nutritional yeast flakes.
Pair these with your favourite dipping sauce, or a good old splash of malt vinegar!
These can be enjoyed as a side, as a base for nachos, or as a movie snack!
Oh! Did I mention, they're low carb, low cal, vegan, and fat free? Honest!
Ingredients
Jicama- I used 1 (very) large jicama which was more than enough for 3 adults.
Nutritional Yeast Flakes- I used 3 tablespoons of Anthony's Goods breand, but you'll likely need to vary the quantity of this, and the remaining ingrecients depending on your taste, and how much jicama you're using
1 tsp Garlic powder
1 tsp salt
1 tsp onion powder
Method
First peel the jicama- I found the easiest way to do this was to halve it, then peel the skin with my hands, using a pairing knife to remove any left over bits.
Next, put a large saucepan of water on to boil, while you slice the jicama into small chips, this doesn't have to be overly neat, but try to get them around the same size so they cook evently.
Add the jicama to the boiling water, and cook for 10 minutes, until the slices are pliable. Drain, and move the jicama to a bowl. Pre-heat your oven to 425°F/ 320°C.
Add the seasoning to the bowl of sliced jicama, and toss to evenly coat.
Place the jicama on parchemt/ greaseproof paper on large baking trays and transfer to the oven. Cook for 25 minutes until golden. Serve in a large bowl for sharing (or to keep all to yourself!) with your favourite dips, or with a smokey black bean and melted vegan cheese topping for a new take on nachos!