Satisfying snack cravings while on the notoriously restrictive keto diet can be tough, but these keto-friendly fries fit into the keto guidelines — and are actually delicious.

The recipe comes from The Keto Reset Diet Cookbook by keto master and best-selling author, Mark Sisson. Jicama fries are surprisingly good when you need something clean and flavorful to enjoy that won’t break your cycles of ketosis…

Raw jícama sticks are delicious dipped in salsa or guacamole, but have you ever tried roasting them as jicama fries? These keto-friendly fries retain more of their crunch than some other roasted vegetables, and they brown beautifully, developing a nice, mild flavor. The jícama root comes in the produce section as a large round bulb, and it takes some effort to first peel it and then chop it into sticks. The increased popularity of jícama means that many markets now offer presliced jícama in the packaged produce snacks section.

Jícama Fries
Serves 4


1 pound jícama, peeled
6 Tbsp avocado oil
1 tsp Cajun Seasoning or seasoning blend of choice
1 tsp kosher salt
World’s Easiest Dipping Sauce


Preheat the oven to 425°F. Cut the jícama into sticks about ¼ inch thick.

Place the jícama sticks in a large bowl and pour the oil over them. Sprinkle on the seasoning and ½ teaspoon of the salt (reduce or omit if using a seasoning blend that contains salt). Toss well.

Spread the jícama sticks in a single layer on a heavy rimmed baking sheet. The sticks should not be touching, so use two baking sheets if necessary. Bake for 20 minutes. Remove them from the oven and use a spatula to flip them. Spread them back out and cook for 10 minutes more. They will still be somewhat crispy. Add another 5 to 10 minutes of cooking time if you want them browned more.

Remove from the oven and sprinkle with the remaining ½ teaspoon salt if desired. Transfer the jícama to a serving plate and offer the dipping sauce alongside.

World’s Easiest Dipping Sauce
Makes about 2/3 cup


½ cup Primal Kitchen Chipotle Lime Mayo (see Note)
3 Tbsp full-fat coconut milk


In a small bowl, whisk the mayo and coconut milk together.

Note: To  make your own mayo, combine ½ cup avocado oil mayo, 1 additional tablespoon lime juice, ½ teaspoon garlic powder, and ¼ teaspoon chipotle chile powder (or more to taste, but chipotle powder packs a kick). If you can’t find chipotle chile powder, use ¾ teaspoon ancho chile powder instead.

Reprinted (or Adapted) from THE KETO RESET DIET COOKBOOK by Mark Sisson with Lindsay Taylor. Copyright @ 2018 by Mark Sisson. Photos copyright @ 2018 Andrew Purcell. Published by Harmony Books, an imprint of Penguin Random House.

Grab another amazing keto recipe from Mark Sisson here!

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