If you’re a sports fan, you’re always looking for the next winning snack to bring to the game. Whether it’s a tailgate party or the annual Super Bowl, these Jicama fries featuring a liquid Vitamin D3 with K2 dipping sauce are a glorious dish or appetizer that will make the crowd go wild!

This recipe swaps out starchy potatoes for a healthier root vegetable alternative. You get to enjoy all the health benefits of jicama, baked to perfection with the benefits of avocado oil. Of course, no fries are complete without a dipping sauce! That’s why I include a flavorful parsley and cilantro dipping sauce that also includes Vitamin D3/K2 Liquid for an additional boost of wellness.

Benefits of Jicama

If you’ve never heard of jicama before, get ready to meet your new favorite root vegetable! Native to Mexico and Central America, this small round root vegetable is a superstar in nutritional value. It also goes by a few other names, such as Chinese potato or Mexican turnip.

While the skin is poisonous, the flesh is very nutritious. One of the health benefits of jicama is their rich vitamin C profile. They’re also packed with prebiotic fiber to support digestion and gut health. Fiber also plays a role in blood sugar and blood pressure health. 

Jicama has light brown skin and a pale interior. It often resembles a potato, yet has the crunch of an apple. This low-carb alternative makes crisp, satisfying jicama fries that everyone can enjoy!

Parsley and Cilantro Sauce 

One of the benefits of jicama fries are all the variations of dipping sauce. This delectable parsley and cilantro sauce features a creamy avocado base. Ripe avocado contains vitamins E and C. Both of these act as antioxidants to protect your cells against oxidative stress. 

Speaking of antioxidants, both parsley and cilantro are herbs I love to add to many sauces. Both of these leafy green herbs are nutritional powerhouses brimming with bioactive compounds that promote healthy inflammation levels in the body. In addition to garlic and lime juice, I add both parsley and cilantro for a dynamic flavor combo that goes great with the jicama fries!

However, perhaps the all-star of this entire sauce is a few drops of Vitamin D3/K2 Liquid. 

Liquid Vitamin D3 with K2

When it comes to your health, it helps to have a multifunctional support system. That's what you get when you add Vitamin D3/K2 Liquid to the mix. 

Vitamin D is a fat-soluble vitamin that plays an important role in bone health. It works by helping your body absorb calcium. It also supports healthy hormones and immune function. Vitamin K is another fat-soluble vitamin that enhances vitamin D’s ability to perform. Together, these vitamins provide optimal support for those who want to support bone strength. It's also perfect for those going through menopause.

Benefits of Avocado Oil

Most fries get that crispy crunch from being deep-fried in oil. However, many frying oils are highly processed and inflammatory. These baked jicama fries use avocado oil to achieve a similarly satisfying texture. 

One of the benefits of avocado oil is how versatile it is. Unlike olive oil or coconut oil, avocado oil doesn't carry a distinctly strong flavor. This makes it an ideal oil to use in both sweet or savory dishes. It also holds much of its nutritional value when cooked.o cook the fries and to also incorporate into the sauce. It also carries all the same benefits of avocado, making it arguably one of the healthiest oils on the planet!

How To Make Jicama Fries

This side dish is as easy as peel, boil, and bake! Start by bringing a salted pot of water on the stove to boil. While water heats up, peel the skin and papery interior off the jicama. Trim off the ends and slice the jicama into 1/4-inch-thick sticks to ensure even cooking.

When the water reaches a rolling boil, add the jicama fries and cook for about 10 minutes. You want them crisp-tender but not mushy. Transfer the fries to a strainer and use a clean towel to pat dry.

Preheat your oven to 425 degrees Fahrenheit and spread the dried jicama fries onto a parchment lined baking sheet. Drizzle with avocado oil and sprinkle with sea salt and garlic powder. Toss everything together so each fry is evenly coated, then spread them into a single layer (you could also toss in a separate bowl if that's easier).

Bake the jicama fries for roughly 30 minutes. You'll want to flip them halfway through to ensure an even, golden crisp.

While the jicama fries finish baking, let's prepare the parsley and cilantro dipping sauce featuring the Liquid Vitamin D3 with K2.

In a high-speed blender or food processor, combine the ripe avocado, water, avocado oil, and garlic. Add your parsley and cilantro, lime juice, and Vitamin D3/K2 Liquid. Sprinkle in the sea salt and pulse until smooth. Feel free to adjust to your desired consistency.

Once the fries finish baking, remove and sprinkle with sea salt. Garnish generously with chopped parsley for a burst of color and flavor. Dig in! 

You can also add Vitamin D3/K2 Liquid to your morning smoothie to set the stage for a balanced, stronger day!