Man, I tried these on a whim and they were FANTASTIC! And best of all, you don’t have to stand over a skillet of hot grease! I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey. But I have to admit, these are really my favorite. The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries. So don’t side-step this part of the recipe. It’s essential for best results. Other spices and blends could be substituted in if you prefer. The coating really browned nicely and stayed crispy even as the fries cooled off! Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them! These are Induction friendly, too!
Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe. Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers. Be sure you read the ingredients listed if you don’t believe me. In fact, you should ALWAYS read ingredients listings, for ALL processed foods. The net carb count just isn’t the whole picture!
You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks. Check out a sampling of those recipes on their Facebook page. She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try. You can order them at Amazon or here: http://amongfriends.us/order.php
DISCLAIMER: I receive no remuneration for this book promotion nor for the inclusion of my recipes therein. I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.
8 oz. jicama, peeled and cut into fries
2 T. homemade mayo
2 oz. plain pork rinds, crushed
1/2 tsp. my Seafood Spice Blend
Oil to coat baking pan if not using non-stick sheet pan
DIRECTIONS: Preheat oven to 450º. Peel and cut jicama into stick shapes. Place in bowl and brush well with the homemade mayo. Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to. Crush the pork rinds in processor/blender. Add spice blend to crushed pork rinds in a small bowl and stir well. Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well. Alternately, you can use a plastic bag and shake them to coat. Place fries directly on oiled or non-stick metal baking sheet. A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom. I found this out the hard way. Bake for 10 minutes until tops are nicely browned. Turn them and bake about 10 more minutes. Bottoms brown where they touch the metal pan.
NUTRITIONAL INFO: Makes 4 servings each contains:
11.4 g fat
5.50 g carbs, 2.78 g fiber, 2.22 NET CARBS
11.2 g protein
276 g sodium