Ingredients

The following ingredients have 4 Servings
  • 1 lb jicama ((454 grams; about 1 small jicama))
  • 1 tablespoon olive oil
  • tajin ((to taste; can use another chili-lime seasoning blend))
  • ¼ cup yogurt, plain, low-fat ((regular yogurt, not Greek varieties))
  • 1½ tablespoons cilantro, finely chopped
  • 1 teaspoon lime juice
  • ¼ teaspoon lime zest
  • cooking oil spray

Instruction

  • Cut both ends off of the jicama, and peel all of the brown skin away. Cut the white flesh into ½-inch thick fry shapes (1.27 cm).
  • Put the sticks of jicama in a bowl and drizzle with olive oil. Stir gently to coat with the oil. 
  • Mist an air fryer baking tray with the cooking oil spray. Spread the raw jicama fries in a single layer on the tray.
  • Put the tray in the top rack of the air fryer oven and bake for 10 minutes at 400°F (200°C). Then flip the fries over, mist them with the cooking spray oil, and bake at 400°F (200°C) on the top rack for an additional 10 minutes.
  • While the fries cook, whisk the yogurt, cilantro, lime juice, and lime zest together. Refrigerate this cilantro-lime dipping sauce while you finish the fries.
  • Pull the fries that have finished cooking off the tray. Since jicamas are not shaped like a rectangular block, some fries will naturally be smaller (and cook faster) than others.
  • Flip the fries left on the tray that are not done. Mist them with the cooking oil spray, and bake at 400°F (200°C) on the top rack for 5 more minutes.
  • When done, sprinkle your fries liberally with the tajin.
  • Drizzle the fries with the cilantro-lime dipping sauce (or use it as a dip).
  • Sprinkling on even more tajin might not be a bad idea! You could also add a squeeze of lime juice, if desired. YUM!