Jicama Matchstick Fries Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
• Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
• At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
• Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
• Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
• Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

Steps:

• Place a heavy pot over med-high heat and fill with at least 1" oil. Heat oil to 350°F. Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.* Carefully place the chips into the hot oil {use a slotted spoon and wear mitts} and fry until very crispy {just a few minutes will do} Cook in batches, as necessary. Remove and drain on paper towels. Sprinkle liberally with equal amounts of salt, onion and garlic powders and paprika to taste. Toss to coat well and serve immediately. *Cut Jicama into ¼" square fries. Deep fry @ 350°F until very brown and crisp. Time in the fryer means nothing. Lots of seasoning. A tablespoon of Hunt's Low carb ketchup. . . wow!! *Left overs . . . dice 1 oz. of deep fried stick into square hash browns for breakfast . . . you'll never know the difference!