Description
Crunchy, healthy, oven-baked jicama fries with a homemade balsamic vinegar ketchup. The perfect summer party snack.
Ingredients
Scale
For the Jicama Fries
- 1 lb of jicama (1/2 large root), sliced into thick french fry sticks
- 2 teaspoons Lowry’s seasoning salt
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
For the Balsamic Ketchup
- 1 (6oz) can of tomato paste
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 Tablespoons brown sugar
- 3/4 teaspoon dried mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
For Jicama Fries
- Preheat oven to 400 degrees.
- Place a sheet of foil on a large baking sheet and drizzle with 3 Tbsp olive oil.
- Spread jicama sticks on the oiled pan and roll around to coat with oil.
- Sprinkle half the seasoning salt and half the garlic powder over the top of the fries.
- Bake fries for 20 minutes.
- Remove fries from oven, flip over with tongs, and sprinkle with remaining garlic powder and seasoning salt.
- Return to 400 degree oven for another 20 minutes, or until fries reach the desired level of brownness. (Note, fries will remain crunchy no matter how long they cook.)
For Balsamic Ketchup
- While fries are roasting, whisk together tomato paste, balsamic vinegar, water, brown sugar, mustard, oregano, basil, garlic powder, and salt in a medium saucepan.
- Heat over medium until mixture begins to bubble, then lower heat and simmer, uncovered, for about 10 minutes whisking occasionally.
- Allow to cool before serving with jicama fries.
Notes
- Gluten-Free: This whole recipe is already gluten-free!
- Vegan: This whole recipe is already vegan! (and can be “raw” as well if you skip the baking process.)
- Want regular ketchup? Swap apple cider vinegar for balsamic. Prefer super duper balsamic ketchup? Use 1/2 cup balsamic and skip the water.
Nutrition
- Serving Size: 4