These Gluten-Free Vegan Oven-Baked Chipotle Jicama Fries are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based snack and an alternative to potato fries with a spicy twist and a dairy-free creamy cilantro lime sauce!
Gluten-Free Vegan Oven-Baked Chipotle Jicama Fries
These oven-baked jicama fries are paired with my Raw Creamy Cilantro Lime Sauce for a healthier alternative to traditional fries.
What is a "jicama" you might ask?
It's a large tuberous root vegetable that has a similar consistency and texture of white potato and even an apple.
You prepare them just as you would regular fries, peel the outer skin and slice them into long thin strips.
Next, you'll toss them with a little avocado oil then toss again with the spicy chipotle seasonings and bake in the oven instead of frying.
They're really good just plain but even better with my homemade Creamy Cilantro Lime Sauce which you can make in just a few minutes with a Vitamix while you're waiting for the fries to bake.
Want More Plant-Based Snack Recipes?
Check out these:
- Healthy Oven-Baked Green Tomatoes
- Oven-Baked Zucchini Chips
- Roasted Smashed Potatoes with Smoked Paprika Habanero Sauce
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Oven-Baked Chipotle Jicama Fries
Ingredients
For the jicama:
- 1 large jicama
- 1 tablespoon 100% pure avocado oil
For the seasonings:
- ½ teaspoon organic ground chipotle powder
- ½ teaspoon organic ground garlic powder
- ½ teaspoon Himalayan pink salt
For the sauce:
- 1 cup organic raw cashews
- ½ cup water, filtered/purified
- 1 cup organic fresh cilantro
- 2 tablespoons organic lime juice
- 2 cloves organic garlic
- ¼ teaspoon Himalayan pink salt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the seasonings:
- Add the seasonings to a small bowl and stir until they are well combined.
- Taste and adjust the seasonings to your preference, then set aside.
Prepare the jicama:
- Peel the outer skin off of the jicama like you would peel a potato or apple.
- Cut the jicama in half, then slice it into thin "fry-size" slices. With a large jicama, you should get approximately 75 slices.
- Add the sliced jicama pieces to a large mixing bowl and gently toss with the avocado oil.
- Sprinkle the seasonings over the jicama pieces and gently toss again until the seasonings are evenly distributed and all pieces are covered.
- Place the jicama pieces evenly onto the prepared cookie sheet and bake at 400 degrees for 20 minutes. Remove from the oven, flip them over and bake for another 20 minutes. Due to the nature of the jicama vegetable, they will be slightly crunchy when you remove them (as opposed to soft like a regular french fry).
Prepare the sauce:
- While the jicama fries are baking, add all ingredients for the sauce to a Vitamix and blend until everything is creamy and smooth. Adjust seasonings to your preference.
- Taste and adjust the seasonings to your preference.
- Use as a dip for the fries, or drizzle the sauce over the top.
- Optional: Garnish with fresh chopped cilantro.
- Store any leftover sauce in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Deb Hatton says
Haven't been able to track down jicama yet but we made the cilantro lime sauce with some fish tacos the other night and it is an absolute revelation! Thanks for the recipe!
Karielyn says
Hi there Deb! I've been able to find jicama at Whole Foods and I love how you used the sauce for something else! It would even be good as a salad dressing, thinned out a little.
Thanks so much for trying it out and for taking the time to let me know you liked it...I really appreciate it 🙂