Low Carb Jicama Chili Cheese Fries {THM-S}
Servings: 4 servings
Ingredients
For the Fries
- 1 Large Jicama about 2 pounds
- 1 Cup Refined Coconut Oil
- Tony Chachere's Original Creole Seasoning
For the Chili
- ½ Pound Ground Beef or Venison I used venison
- 2 Tablespoons Diced Onion
- 1 Cup Diced Tomatoes
- ½ Cup Crushed Tomatoes
- ½ Tablespoon Chili Powder
- ½ Teaspoon Cumin Poweder
- ½ Teaspoon Oregano
- ½ Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Mineral Salt
Toppings
- 1 Cup Shredded Cheese of Choice
- Sliced Jalapenos optional
- Sour Cream
Instructions
For Chili
- 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.
For Fries
- 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.
- Drain jicama.
- 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.
Notes
Trim Healthy Mamas - Jicama is considered a non-starchy, FP vegetable, so we do not count the carbs in it towards our total carb count. This makes a great "S Fuel" meal!
Low Carbers - I understand that jicama may not be considered "low enough carb" by everyone, but I have tried to include the numbers below so you can make an informed decision as to whether or not you choose to eat it.
The total carb counts for the jicama pictured (which weighed about 2 pounds after it was peeled) would be about 80 carbs, but the fiber is 43.2, making the net carbs 36.8. Divided between four people, that is just over 9 net carbs per serving (not included toppings).