These homemade keto fries are a staple in my house. Once you taste their crispy exterior and soft interior you’re going to fall in love with these jicama fries. Serve with your favorite dipping sauce, and you have a fantastic appetizer or side dish to please any crowd.
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.
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.