Air Fryer Jicama Fries
Craving something crispy and satisfying? These Air Fryer Jicama Fries are the perfect solution! Lightly seasoned and air-fried to perfection, they offer a guilt-free snack that's both delicious and nutritious. Try making them tonight for an easy weeknight treat!
Equipment
- Peeler
- Grater
- Skillet
- Chef's Knife
- Air Fryer
- Large Pot
Ingredients
- 1 large jicama peeled and sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 cup grated parmesan
- Salt and pepper to taste
Instructions
- In a large bowl, add the jicama and fill it with water until fully covered. Let it soak for about 10 minutes. This step helps to soften the jicama and makes it easier to cook.
- After soaking, strain the jicama and dry it thoroughly. It’s essential to remove excess moisture so that the fries can get crispy in the air fryer.
- In a mixing bowl, combine the dried jicama with olive oil, garlic, smoked paprika, Italian seasoning, parmesan, and salt and pepper. Toss everything together until the jicama is evenly coated with the seasoning.
- Preheat your air fryer to 400 degrees Fahrenheit. This step ensures that the fries start cooking right away, giving them that crispy texture.
- Place the seasoned jicama fries in the air fryer basket in a single layer. Avoid overcrowding the basket to ensure even cooking.
- Cook the fries for 5 minutes, then shake the basket to toss the fries. This helps them cook evenly and prevents them from sticking together.
- Continue cooking for another 5 minutes or until the fries are golden brown and crispy. Keep an eye on them to prevent burning.
- Once cooked, remove the fries from the air fryer and let them cool slightly before serving.
- Serve your Air Fryer Jicama Fries with your favorite dipping sauce or ketchup. Enjoy the crunch and flavor!
Notes
If you have any leftover fries, store them in an airtight container in the refrigerator for up to three days. For best results, reheat in the air fryer to regain their crispiness.