Peggy posted: " Man, who eats a hamburger without some fries? But low-carbers don't eat potatoes! Oh My! Whatever to do? I tried these on a whim early on in my low-carb journey and they were truly FANTASTIC! Best of all, you don't have to stand over a skillet of " Buttoni's Low-Carb Recipes
Man, who eats a hamburger without some fries? But low-carbers don't eat potatoes! Oh My! Whatever to do?
I tried these on a whim early on in my low-carb journey and they were truly FANTASTIC! Best of all, you don't have to stand over a skillet of hot grease popping on you! The Seafood Spice blend in the coating takes away the sweet edge jicama has, without dominating the final fries. So don't side-step this part of the recipe. It's essential for the best results. Other spices and blends could be substituted in if you prefer. The coating really browned nicely and stayed crispy even as the fries cooled off! Even my picky hubby gave these a thumbs up, and at first, he wasn't even going to taste them! These are Atkins Induction friendly, too!
Many low-carbers swear by turnip fries, but I find they don't get crisp enough for my liking. Eggplant fries will get crisp enough, but the center is too slippery to taste anything like classic pommes frites (French fries). Jicama sort of tastes like potatoes........especially when fried hard, so I thought my experiment worthwhile. In fact, many people call the Mexican potatoes! I've even made breakfast hash browns and potato cakes (latkes) out of jicama with success! Don't poo-poo these until you've given them a try for a potato substitute. Only thing they won't do is get soft simmered in soups. Although some say freezing peeled jicama before using in soups will allow them to soften up, I have not tried that personally. For soups, I tend to use diced daikon white radish or turnips for a potato substitute.
Some of you may be tempted to take a shortcut and use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe. Please don't forget flavored pork rinds are laden with sugar and sometimes modified food starch as well......not acceptable ingredients for us low-carbers. So don't sabotage your diet efforts with such a shortcut. Read the ingredients listed on the packaging if you don't believe me. In fact, as a matter of routine, low-carbers should ALWAYS read ingredients listings, for ALL processed food packages. It's the only way to get the WHOLE picture of what you are or are not putting in your mouth. Trust me, the net carb count just isn't the whole picture when it comes to food! The math works, but the ingredients sabotage you.
Oil to coat baking pan if not using non-stick sheet pan
DIRECTIONS:
Preheat oven to 450º. Cut jicama and place in bowl. Brush well with mayonnaise, making certain you haven't missed any spots. You want total coverage for the pork rinds to adhere to. Crush the pork rinds in processor/blender. Add spice blend to crushed pork rinds in a small bowl. Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well. Place directly on oiled or non-stick baking sheet. Bake for 20 minutes until tops are nicely browned. I like to turn them mid-baking for more even baking, but that is not necessary. Bottoms will be even browner than the tops! A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom. I found this out the hard way.
VARIATION: Substitute turnip for the fries. Brown them a bit more than shown for crisper turnip fries as turnips have more moisture in them.
NUTRITIONAL INFO: Makes 4 servings each contains:
165 Cals, 11.4 g fat, 5.50 g carbs, 2.78 g fiber, 2.22 g NET CARBS, 11.2 g protein, 276 g sodium
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