Keto Fries
Once you taste these crispy keto fries, you’re going to fall in love with this jicama fries recipe. Serve with your favorite dipping sauce, and you have a fantastic appetizer or side dish to please any crowd.
Servings: 4
Calories: 298
Ingredients
- 1 large jicama peeled and cut into fries
- 1/2 cup coconut oil divided
- 1 tsp salt divided
Instructions
- Soak the jicama fries in ice cold water for 10 minutes.
- Meanwhile, heat up the coconut oil in a large saucepan. It should reach about 400 degrees before proceeding.
- Preheat oven to 400.
- Place a handful of fries into the oil. Spread them out so they are not touching. Cook about five minutes until the bottoms are golden brown. Flip over. Cook and additional 5 minutes or until golden.
- Transfer to a cooking sheet. Bake for 10 minutes or until softened. Transfer to a serving plate and sprinkle with a pinch or two of the salt.
- Repeat with remaining fries.
Notes
Nutrition: While jicama is a lot lower in carbs than potatoes, eating a whole batch of these at once probably isn't a good idea if you are doing keto. This recipe is meant to have 4 servings. Just divide the number of fries you have by 4, and that will be 1 serving. There are 7 NET carbs per serving.
To Reheat: Place the keto fries in the microwave for 45 seconds to 1 minute. Be sure to cover them with a paper towel, so they don’t dry out.
To Freeze: Place the fries out on a baking sheet and put them in a freezer to flash freeze. After they’re frozen, place them in a freezer-safe container, and they will last two to three months. Reheat them in the oven at 350 degrees for 8 to 10 minutes or until they’re hot. Or microwave them after they’ve thawed out.
Nutrition
Calories: 298 | Carbohydrates: 15g | Protein: 1g | Fat: 27g | Saturated Fat: 24g | Sodium: 565mg | Potassium: 247mg | Fiber: 8g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg