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Baked Jicama Fries

Prep Time: 15 min, Cook Time: 50-60 Min


  • 2 Jicama
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat your oven to 400°F.
  2. Peel the jicama and cut it into ¼-inch-thick fries.
  3. Bring water to boil in a medium saucepan over medium heat. Add jicama and cook for 8-10 minutes until jicama is less crunchy.
  4. Drain water using a colander, transfer jicama slices in a large bowl, and use paper towels to blot the fries completely dry.
  5. Toss with olive oil and spices.
  6. Spread onto a baking stone or a baking sheet lined with a Silpat mat or parchment paper making sure the fries aren’t crowded. They need space or else they will start to steam and get soft rather than crispy.
  7. Bake for 30 minutes, take them out of the oven, and flip, then bake for another 20-30 minutes or until the fries are a little brown and have reached the desired texture.

Serve with Spicy Fry Sauce (below), Guacamole, or Ranch Dip

2 cups mayonnaise
1/2 cup ketchup
1 tablespoon pickle brine, preferably from hot dill pickles
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
Pinch cayenne pepper

Place all the ingredients in a medium bowl and whisk to combine. Cover the sauce and refrigerate for at least 30 minutes but preferably 8 hours.

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