Who needs potatoes when you can enjoy Low-FODMAP Baked Jicama Fries?!  Though I still enjoy fries on occasion, baking up these Jicama Fries was a fun treat that everyone in my house enjoyed. Baking makes them less oily than regular fries which is great for people like you and me who have Irritable Bowel Syndrome (IBS).  Why?  Because foods like fried foods with high amounts of fat or saturated fat can adversely affect gut motility – meaning it can make your gut do things you don’t want it to do!  So when in doubt – bake your foods when possible.

If you don’t know much about jicama, it is a root vegetable native to South America.  You can eat it raw or cooked, and it is a low-carb substitute for fries made out of potatoes.  It’s also low-glycemic which makes it a good alternative for anyone that has diabetes or is pre-diabetic.  I also made a delicious low-FODMAP version for sriracha mayo and pulled my inspiration for the recipe from one of my favorite blogs, whiteonricecouple.com.

If you can’t find jicama at your local supermarket, you may find it at a local Mexican or Asian market.  Here are other uses for jicama:

  • Make jicama fries – see recipe below
  • Add raw jicama to a green salad
  • Add raw jicama to a citrus and parsley salad
  • Add raw cubed jicama, pineapple and lemon juice atop fish before placing in the oven to bake
  • How to Make Jicama Chips (from thekitchn) – Peel a 1-pound jicama in half lengthwise. Slice the jicama on a mandoline set to about 2mm. Spread the slices out over two to three parchment-lined, rimmed baking sheets to fit the jicama in single layers. Brush the jicama on both sides with a thin coating of olive oil and sprinkle with salt and freshly ground black pepper. Bake at 200°F, turning the jicama every 20 minutes or so, until crisp, 90 to 100 minutes.

 

Low-FODMAP Baked Jicama Fries and Sriracha Mayo

Servings: 2

Ingredients:

  • 1 raw jicama
  • 1 tablespoon garlic infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt (or more to taste)

Sriracha Mayo

  • 3 tablespoons mayo
  • 1 tablespoon hot sauce
  • 1 teaspoon lime juice
  • pinch wheat-free asafetida powder

Directions

  1. There are many ways you can prepare jicama.  Watch this video for the simplest approach or follow these directions: Prepare jicama by placing it under water and scrubbing with a brush to remove any excess dirt.  Next, place clean jicama on a cutting board. Use a knife to slice away top and bottom.  Place a vegetable peeler at base and tuck blade of vegetable peeler under fibrous skin and pull upward on vegetable peeler. Take a section of skin off of jicama.  Rotate jicama and peel away skin. Keep peeling until all of the skin has been removed. It’s important to get every last bit, since eating the skin can give you a stomach ache.  Cut jicama into matchsticks for your jicama fries.  Try and make all pieces similar in length and width.
  2. Preheat oven to 400 F.
  3. Add jicama to a medium-sized sauce pot on high-heat.  Boil for 10-20 minutes.  Length of time is dependent upon size of cut jicama fries. You are basically looking for less crunch.
  4. Add jicama to a bowl with garlic infused olive oil, paprika, black pepper, and salt.  Toss to coat.
  5. Line a baking sheet with parchment paper or use a non-stick baking sheet.  Place jicama on prepared baking sheet in an even layer.  Place in oven for 15 minutes.  Turn jicama pieces over and bake for another 15-20 minutes or until softer and brown around edges.
  6. Serve with or