Baked Jicama Shoestring Fries With Romesco Dipping Sauce

Baked Jicama Shoestring Fries with Romesco Dipping Sauce is a dish that promises a delightful twist on the classic French fries, offering a healthier alternative with a burst of unique flavors. This culinary creation combines the mildly sweet, nutty taste of jicama with the rich, complex flavors of the Romesco sauce, a traditional Spanish condiment. Here’s a closer look at this innovative dish, exploring its components, benefits, and how to prepare it.

Understanding the Ingredients

Jicama: Jicama is a root vegetable, also known as Mexican yam bean or Mexican turnip, known for its crunchy texture and subtly sweet flavor. It’s low in calories but high in fiber and vitamin C, making it a nutritious choice for snacking.

Romesco Sauce: This nut and red pepper-based sauce hails from Catalonia, Spain. It traditionally includes roasted red peppers, almonds or hazelnuts, garlic, olive oil, and sometimes tomatoes and vinegar. The result is a smoky, tangy, and slightly sweet sauce that’s versatile and pairs wonderfully with vegetables.

Benefits of Baked Jicama Fries

  • Low in Calories: Jicama is much lower in carbohydrates and calories than potatoes, making these fries a lighter alternative.
  • High in Nutrients: Jicama is rich in dietary fiber, vitamin C, and essential minerals, promoting digestive health and boosting the immune system.
  • No Deep Frying: Baking reduces the need for excessive oil, cutting down on fat and calories without compromising flavor.

Preparing Baked Jicama Shoestring Fries

  1. Peel and Cut: Start by peeling the jicama and then slicing it into thin, fry-like strips.
  2. Season: Toss the jicama strips with olive oil and your choice of seasonings. Classic options include salt, pepper, garlic powder, and smoked paprika for a hint of smokiness.
  3. Bake: Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven until they’re tender and start to brown, turning them once halfway through for even cooking.

Crafting the Romesco Dipping Sauce

  1. Roast the Peppers: If you’re making the sauce from scratch, start by roasting red peppers until their skin blisters. Peel and remove the seeds.
  2. Blend: In a food processor, combine the roasted peppers with toasted almonds or hazelnuts, garlic, olive oil, and perhaps a bit of tomato and vinegar. Blend until smooth.
  3. Season: Adjust the seasoning with salt, pepper, and maybe a dash of smoked paprika.

Serving and Enjoyment

Serve the hot, crispy jicama fries with a generous side of the Romesco sauce for dipping. The cooling, nutty flavor of the sauce complements the warm fries, creating a harmonious blend of tastes and textures.


Baked Jicama Shoestring Fries with Romesco Dipping Sauce is a dish that brings a healthful twist to a beloved snack. It’s not just about indulging in something delicious; it’s also about enjoying a meal that’s good for your body. The unique combination of the crunchy, slightly sweet jicama fries and the rich, complex flavors of the Romesco sauce creates a culinary experience that’s both satisfying and wholesome. Whether you’re looking for a healthier snack option, a unique side dish, or just a way to explore new flavors, this dish promises a delightful and nutritious experience.

Ingredients for servings

    Baked Jicama Shoestring Fries with Romesco Dipping Sauce

  • 1 large jicama peeled

  • 0.25 cup olive oil divided

  • 1 teaspoon garlic powder

  • 0.25 teaspoon chili powder

  • 0.25 teaspoon ground cumin

  • 0.25 teaspoon dried oregano

  • 0.25 teaspoon dried thyme

  • 1 jar roasted red bell peppers drained

  • 0.33333333333 cup blanched unsalted almonds

  • 1 tablespoon red wine vinegar certified gluten-free if necessary

  • 0.5 teaspoon paprika

  • 2 large cloves garlic

  • Pinch of salt and pepper

  • 2 tablespoon flat-leaf parsley finely chopped


  • Preheat oven to 400°F. Line baking sheet with parchment.

  • Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2–3-inch pieces.

  • In a large bowl, toss jicama noodle pieces with 1 tablespoon oil. Sprinkle with garlic powder, chili powder, cumin, oregano and thyme; toss to coat. Spread jicama in an even layer on a large rimmed baking sheet. Bake for 25–30 minutes, turning halfway, until golden and crispy.

  • Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tablespoons oil, vinegar, paprika, garlic, salt and pepper; purée until smooth.

  • Transfer jicama fries to a serving platter. Sprinkle parsley over fries, and serve with sauce for dipping.

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