Low Carb Fries With Gochujang Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Peel the jicama and cut it into thin strips, resembling french fries.
• STEP 3.In a large bowl, toss the jicama fries with olive oil, salt, pepper, garlic powder, and paprika.
• STEP 4.Spread the seasoned jicama fries in a single layer on a baking sheet lined with parchment paper.
• STEP 5.Bake for 25-30 minutes, flipping the fries halfway through, until they are golden brown and crispy.
• STEP 6.While the fries are baking, prepare the gochujang sauce by combining gochujang paste, soy sauce, rice vinegar, sesame oil, and honey in a small bowl.
• STEP 7.Once the fries are done, remove them from the oven and let them cool slightly.
• STEP 8.Serve the jicama fries with the gochujang sauce on the side for dipping.
• STEP 9.Enjoy these low carb fries as a tasty and guilt-free snack or side dish!

Cooking Tips

• Make sure to cut the jicama into thin strips to ensure even cooking and crispiness.
• For extra crispiness, you can soak the jicama fries in cold water for 30 minutes before baking.
• Feel free to adjust the seasoning according to your taste preferences.

Storage and Serving

• These low carb fries are best enjoyed immediately after baking for maximum crispiness.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the fries, place them in a preheated oven at 425°F (220°C) for a few minutes until they are heated through.