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pile of seasoned jicama fries with ketchup

Jicama Fries Air Fryer Recipe

This jicama fries air fryer recipe is very easy to make. It's healthy and delicious!

Course Appetizer, Snack
Cuisine American
Keyword air fryer, fries, Weight Watchers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 121 kcal
Author Jamie

Ingredients

  • 2 lbs. Jicama peeled and cut into batons (about 2 medium sized)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 tablespoon Olive Oil
  • Non-aerosol Olive Oil Spray

Instructions

  1. Wash and peel the jicamas and cut them into batons.
  2. Boil jicama batons in boiling water for 10 minutes. Drain the jicama and let it cool for 2 to 3 minutes.

  3. In a large bowl combine the parboiled jicama, olive oil, salt, garlic powder and smoked paprika. Toss to coat completely.

  4. Preheat your air fryer to 400F, if your air fryer has a preheat option. If not, ignore this step. Spray air fryer basket with olive oil, after it has preheated.

  5. Place the seasoned jicama fries in the air fryer basket, in a single layer. You will have to do this in batches.
  6. Air fry at 400F for 10 minutes, shaking basket every 3 minutes, until the jicama fries are golden. Repeat with the remaining batch of fries.

  7. Serve hot with our homemade Weight Watchers Ketchup.

Recipe Notes

You can find your WW PersonalPoints for this jicama fries recipe by clicking here.

Nutrition Facts
Jicama Fries Air Fryer Recipe
Amount Per Serving
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 591mg26%
Potassium 361mg10%
Carbohydrates 21g7%
Fiber 11g46%
Sugar 4g4%
Protein 2g4%
Vitamin A 294IU6%
Vitamin C 46mg56%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. We are not nutritionist and this data was calculated via WP Recipe Maker to the best of our ability. Always check nutrition values yourself based on the ingredients you use.