Raw jicama fries – spicy style! Jicama is a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jicama ranges in size from about 4 ounces up to 6 pounds. It’s available year-round and can be purchased in Latin American markets and most supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. Jicama is a fair source of vitamin C and potassium. It is definitely an under-rated little guy!

Raw Spicy Jicama Fries [Vegan]

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Cooking Time



  • 1 jicama ~ julienne sliced
  • 1 Tbsp coconut or olive oil – I used coconut oil
  • 3 Tbsp nutritional yeast
  • 1-2 green onions chopped or chives
  • 1 tbsp chili powder
  • sea salt – to taste


  1. Peel jicama and slice julianne style.
  2. Place in glass dish and sprinkle nutritional yeast, sea salt, oil and chopped green onion on top of jicama. Using your hands (which I love to do) mix thoroughly to ensure all the slices are coated. Alternatively, you can add to a glass dish/bowl with a lid and shake the ingredients to ensure coverage without getting messy.


I found that by letting the fries marinate for about an hour (covered) – in the refrigerator – will enable all the flavors and oil to penetrate better. Tastier!

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  • Jicama


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  1. The jicama fries were terrible. They were utterly bland and left completely untouched at our dinner party. I would recommend looking elsewhere for a jicama recipe.

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