All the flavor and texture of chili cheese fries – but lower carb!
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
Until this past week, I had never eaten a jicama (and had not a CLUE how to pronounce it [hee-cama])! I do not even remember why I purchased one – but somewhere I had heard or seen that you could use them as a substitute for white potatoes. To be honest, it sat in the bottom drawer of my refrigerator for over a week before I finally decided to try to do something with it.
I had the idea to slice it like french fries and fry it in (refined) coconut oil. Then I sprinkled it with Tony’s Creole seasoning. Oh Wow! I was blown away! I posted a picture in a few of my FaceBook groups and got a lot of responses. I learned that most people eat it raw – often with lime and chili powder. Funny, but I never would have though about eating it raw!
Turns out, jicama is super high in fiber! This jicama pictured below has approximately 43.2 grams of fiber! It is also high in water content, which makes it great for digestion.
Here are a few other jicama facts, according to Dr. Axe. (Read the full article here.)
- Great source of prebiotic fibers
- Supports weight loss and blood sugar control
- Helps increase immune function
- Benefits heart health
- Great for digestion
- High in antioxidant vitamin C
- Supports bone health
Not bad for a little-known vegetable! For Trim Healthy Mamas, jicama is considered non-starchy, which means it is a Fuel Pull! Great news! I have all sorts of ideas brewing in my head for this amazing little vegetable!
I used refined coconut oil for frying, so I did not have coconut-flavored fries! I used about 1 cup of coconut oil, and I fried them in my cast iron skillet. However, if you have a small FryDaddy and wanted to fill it with coconut oil, I’m sure you could use that method as well. It took about 10-15 minutes for each batch to get golden brown and crispy (in my iron skillet). A little time-consuming, but totally worth it!
These chili cheese fries reminded my husband and I of the Brighton Hot Dog Shop in Pennsylvania. We used to live just down from one, and we loved to splurge on their chili cheese fries. Now there is no need to splurge – because these taste so similar, and they are totally on plan!
Now, time for a disclaimer. While I thought that these tasted amazingly like “real” french fries, you may not have the same idea. I do not want you to be mad at me for telling you they are “just like fries!” (wink, wink) However, I will tell you this – my french fry/carb loving husband said they substituted as french fries in his book! Score! So give them a try – and let me know what you think! Jicama on its own has a slightly sweet flavor, but with the Tony’s Seasoning I do not find them overpoweringly sweet.
I have included a chili recipe here, but feel free to use your own favorite low-carb chili recipe!
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box on the right sidebar if you are on a desktop, or at the very bottom of this post if you are using a mobile device.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
- 1 Large Jicama about 2 pounds
- 1 Cup Refined Coconut Oil
- Tony Chachere's Original Creole Seasoning
- 1/2 Pound Ground Beef or Venison I used venison
- 2 Tablespoons Diced Onion
- 1 Cup Diced Tomatoes
- 1/2 Cup Crushed Tomatoes
- 1/2 Tablespoon Chili Powder
- 1/2 Teaspoon Cumin Poweder
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Mineral Salt
- 1 Cup Shredded Cheese of Choice
- Sliced Jalapenos optional
- Sour Cream
Brown ground beef/venison with onion until no longer pink.
Add remaining ingredients and bring to a simmer.
Simmer for 5-10 minutes, adding a bit of water if it gets too dry.
Heat 1 cup of coconut oil in an iron skillet (over medium heat).
Peel jicama and slice into matchsticks (fries). (You will want them fairly thin so they will cook faster.)
Place sliced jicama in ice water and let sit for at least 10 minutes.
Fry jicama in batches in hot oil, removing when they begin to turn light brown (this took about 10-15 minutes for me).
Place on paper towels to drain, and immediately sprinkle with Tony's Creole Seasoning.
When all fries are finished, divide onto four plates and add toppings.