Man, I tried these on a whim and they were FANTASTIC! And best of all, you don’t have to stand over a skillet of hot grease! The Seafood Spice blend in the coating took away the sweet edge jicama has, without dominating the final fries. So don’t side-step this part of the recipe. It’s essential for the best results. Other spices and blends could be substituted in if you prefer. The coating really browned nicely and stayed crispy even as the fries cooled off! Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them! These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe. Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers. Be sure you read the ingredients listed if you don’t believe me. In fact, you should ALWAYS read ingredients listings, for ALL processed foods. The net carb count just isn’t the whole picture!

VARIATION: Substitute turnip for the fries and brown a bit more than shown for crisper turnip fries.

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DISCLAIMER: I receive no remuneration for this book promotion nor for the inclusion of my recipes therein. I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:

Preheat oven to 450º. Cut jicama and place in bowl. Brush well with mayonnaise, making certain you haven’t missed any spots. You want total coverage for the pork rinds to adhere to. Crush the pork rinds in processor/blender. Add spice blend to crushed pork rinds in a small bowl. Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well. Place directly on oiled or non-stick baking sheet. Bake for 20 minutes until tops are nicely browned. I like to turn them mid-baking for more even baking, but that is not necessary. Bottoms will be even browner than the tops! A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom. I found this out the hard way.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories

11.4 g fat

5.50 g carbs, 2.78 g fiber, 2.22 NET CARBS

11.2 g protein

276 g sodium