Air Fryer Jicama Fries That Taste Just Like Real Potatoes (But Healthier!)

There’s something irresistibly satisfying about hot, golden wedges with crunchy edges and a tender heart — the kind of snack you reach for late-night, with a cold drink in hand and laughter echoing from the next room. Inspired by the crispness of classic fries but re-imagined for a lighter, low-carb lifestyle, these jicama “potato” wedges deliver all the joys of comfort food without the heaviness.

As you pull them from the air fryer (or oven), you’ll notice the faint sweet-earthy aroma of jicama meeting the warm, smoky whisper of paprika and garlic. Dip one into the creamy yogurt-paprika sauce, hear the little crunch as you sink your teeth in, and taste the whisper of sweet jicama turning savory in the perfect balance. Whether you’re gathering friends for game day or simply craving a kitchen-therapy snack, these crispy wedges bring texture, flavour and fun to the table.

Instructions

1. Preheat your air fryer (or pre-heat oven to 220 °C/425 °F if baking).
2. Rinse and peel the jicama. Slice into wedges: roughly 3–4 inches long, about ½-inch thick. You should feel a firm, crisp flesh.
3. Place the wedges in a big bowl and drizzle with the avocado oil. Toss so each wedge glistens with oil.
4. Sprinkle over the smoked paprika, garlic powder, onion powder, salt, pepper (and cayenne if using). Toss again until evenly coated and you can smell the smoky spice.
5. Arrange the wedges in the air fryer basket in a single layer (don’t overcrowd!). Air-fry for ~12 minutes, then flip the wedges and continue for another 10–13 minutes, or until the edges are golden-brown and crisp, and the inside is tender when pierced with a fork. (If oven-baking, spread on a lined baking sheet and bake ~20–25 minutes, flip, then another ~10 minutes.)
6. While the wedges are cooking, mix together all the dip ingredients in a small bowl. Taste and adjust seasoning—add more paprika for deeper smokiness or extra lemon for brightness.
7. Serve the hot jicama wedges immediately, with the smoky yogurt dip on the side. Sprinkle chopped chives or parsley over the dip for a fresh green pop. You’ll hear that satisfying little crunch, feel the warm tender inside give way, and taste the smoky, slightly sweet root-vegetable beneath the savory coating.

Nutrition Facts (approximate per serving)

• Calories: 110 kcal
• Protein: 2 g
• Carbohydrates: 13 g
• Fat: 6 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg

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Anderson Jorge

Air Fryer Jicama Fries

Air Fryer Jicama Fries

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 (about 2 wedges per person)

Course: Side Dish, Snack

Cuisine: American

Calories: 110

Ingredients Method Notes

Ingredients

  

For the Wedges:

• 1 kg (about 2 small) jicama, peeled and cut into ½-inch thick wedges
• 2 tbsp avocado oil (or olive oil)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• /2 tsp onion powder
• 1/2 tsp sea salt (or kosher salt)
• 1/4 tsp freshly ground black pepper
• Optional: pinch of cayenne pepper for heat

For the Smoky Paprika-Yogurt Dip:

• 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp lemon juice
• 1/4 tsp sea salt
• Freshly ground black pepper, to taste
• Chopped chives or parsley for garnish

Method

 

1. Preheat your air fryer (or pre-heat oven to 220 °C/425 °F if baking).
2. Rinse and peel the jicama. Slice into wedges: roughly 3–4 inches long, about ½-inch thick. You should feel a firm, crisp flesh.
3. Place the wedges in a big bowl and drizzle with the avocado oil. Toss so each wedge glistens with oil.
4. Sprinkle over the smoked paprika, garlic powder, onion powder, salt, pepper (and cayenne if using). Toss again until evenly coated and you can smell the smoky spice.
5. Arrange the wedges in the air fryer basket in a single layer (don’t overcrowd!). Air-fry for ~12 minutes, then flip the wedges and continue for another 10–13 minutes, or until the edges are golden-brown and crisp, and the inside is tender when pierced with a fork. (If oven-baking, spread on a lined baking sheet and bake ~20–25 minutes, flip, then another ~10 minutes.)
6. While the wedges are cooking, mix together all the dip ingredients in a small bowl. Taste and adjust seasoning—add more paprika for deeper smokiness or extra lemon for brightness.
7. Serve the hot jicama wedges immediately, with the smoky yogurt dip on the side. Sprinkle chopped chives or parsley over the dip for a fresh green pop. You’ll hear that satisfying little crunch, feel the warm tender inside give way, and taste the smoky, slightly sweet root-vegetable beneath the savory coating.

Notes

• Tip: Make sure the wedges are dry after peeling and cutting—excess moisture prevents crisping.
• Tip: If your air fryer basket is small, cook in two batches. A crowded basket yields steam instead of crisp.
• Variation (Vegan/Dairy-free): Use coconut yogurt or a cashew-based dip substitute instead of Greek yogurt.
• Variation (Spice twist): Instead of smoked paprika, try Cajun seasoning or chili-lime seasoning for a zesty kick.
• Variation (Make-ahead): You can prep the wedges ahead (cut and season) and refrigerate for up to 2 hours; then air-fry just before serving so you keep the crispy finish.
• Variation (Herb finish): After cooking, toss wedges with finely chopped rosemary, thyme and a little lemon zest for an herbed version.

FAQs

Q: Can I make these ahead of time?
A: Yes — slice and season the jicama wedges a couple of hours ahead, refrigerate uncovered. Air-fry right before serving for best crisp texture.

Q: How should I store leftovers?
A: Store cooled wedges in an airtight container in the fridge for up to 2–3 days. Re-crisp in an air fryer for ~5 minutes at 200 °C/390 °F.

Q: Can I make this gluten-free / vegan?
A: Absolutely. Jicama is naturally gluten-free. Use a dairy-free yogurt for the dip (like coconut yogurt) to make the whole dish vegan-friendly.

Q: What if my wedges don’t get crisp?
A: Ensure they’re dry before cooking, don’t overcrowd the basket, and allow them to cook long enough until edges turn golden brown. If they’re still limp, give an extra 2–3 minutes and shake the basket midway.