These air fryer coconut-crusted jicama fries deliver everything you want in a keto side dish: a shattering golden crust packed with toasted coconut and warm cumin spice, giving way to a tender, slightly sweet center. Jicama — the crisp Mexican root vegetable that tastes like a cross between an apple and a water chestnut — transforms into the perfect low-carb fry when sliced into thin batons and blasted in the air fryer. The desiccated coconut and coconut flour coating crisps up beautifully without a single grain of wheat flour, while a cooling guajillo-spiked avocado dip brings creamy contrast with every dunk. Served alongside tacos, bowls, or eaten straight off the basket with your fingers, these fries disappear fast.

At just 6 grams of net carbs per generous serving, these fries fit comfortably into even the strictest keto macros. Nearly 80 percent of the calories come from healthy fats — coconut oil, desiccated coconut, avocado, and pepitas do the heavy lifting — while jicama's impressive fiber content keeps the net carb count remarkably low for something that feels this indulgent.

The entire recipe comes together in under 30 minutes with minimal prep, making it an ideal weeknight side or casual party snack. Everything is naturally gluten-free and completely plant-based, so these fries work for just about every guest at the table. Make a double batch and stash the extras in the fridge — they reheat beautifully in the air fryer the next day with hardly any loss of crunch.

Ingredients (serves 4)

For the coconut-crusted jicama fries:

  • 1 small jicama, about 9 oz (250g) after peeling, cut into 1/4-inch (6mm) thick batons
  • 2 tablespoons (14g) coconut flour
  • 1/3 cup (25g) unsweetened desiccated coconut
  • 3 tablespoons (42g) coconut oil, melted
  • 1 teaspoon ground cumin
  • 1/2 teaspoon guajillo chile powder (or ancho chile powder)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • Zest of 1 lime

For the guajillo avocado dip:

  • 1 large ripe avocado, about 5 oz (150g) flesh
  • 3 tablespoons (45ml) full-fat coconut cream
  • 2 tablespoons (30ml) fresh lime juice, about 1 lime
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon guajillo chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt

For garnish:

  • 3 tablespoons (28g) raw pepitas, lightly toasted
  • Fresh lime wedges
  • Extra cilantro leaves

Instructions

  1. Peel and cut the jicama. Using a sharp vegetable peeler or paring knife, remove the tough outer skin and the fibrous layer just beneath it. Slice the jicama into planks about 1/4 inch (6mm) thick, then cut those planks into fry-shaped batons roughly 3 inches (7.5cm) long. Pat thoroughly dry with a clean kitchen towel — dry jicama is the secret to a crispy coating.

  2. Prepare the coating. In a wide, shallow bowl, combine the desiccated coconut, coconut flour, cumin, guajillo chile powder, smoked paprika, garlic powder, salt, and lime zest. Stir with a fork until evenly blended and fragrant.

  3. Coat the fries. Place the jicama batons in a large mixing bowl, drizzle the melted coconut oil over them, and toss until every piece is slick and glistening. Working in small handfuls, transfer the oiled jicama to the spice-coconut mixture and toss to coat on all sides, pressing gently so the coating adheres. Set the coated fries on a plate or tray in a single layer.

  4. Preheat the air fryer to 400°F (200°C) for 3 minutes.

  5. Air fry the jicama fries. Arrange the coated fries in the air fryer basket in a single layer with a little space between each piece. Work in two batches if needed to avoid overcrowding. Air fry for 15 to 18 minutes, flipping the fries gently with tongs at the halfway mark. The fries are done when the coconut coating is deep golden brown and the edges look visibly crisp. The interior should be tender with a slight pleasant crunch.

  6. While the fries cook, make the dip. Scoop the avocado flesh into a medium bowl and mash with a fork until mostly smooth with a few small chunks remaining for texture. Stir in the coconut cream, lime juice, guajillo chile powder, cumin, and salt until combined. Taste and adjust the lime juice and salt to your preference. Transfer to a serving bowl.

  7. Toast the pepitas. While the second batch of fries cooks (or in a dry skillet over medium heat for 2 minutes), toast the pepitas until they start to pop and turn golden. Set aside.

  8. Serve immediately. Pile the hot fries on a platter, scatter the toasted pepitas over the top, and garnish with fresh cilantro leaves and lime wedges. Serve the guajillo avocado dip alongside for generous dunking.

Nutrition per Serving

Nutrient Amount
Calories ~310 kcal
Fat ~27g
Protein ~5g
Total Carbs ~15g
Fiber ~9g
Net Carbs ~6g

Nutritional values are approximate and calculated based on the stated ingredients using a 4-serving yield.

Tips & Variations

Cut the jicama evenly for consistent crispiness. Uniform fry shapes ensure every piece cooks at the same rate in the air fryer. Aim for batons no thicker than 1/4 inch — anything thicker risks staying raw in the center by the time the coating browns. A mandoline set to 6mm makes quick work of the initial slicing and keeps each plank identical.

Toast the desiccated coconut first for deeper flavor. For an extra layer of nuttiness, spread the desiccated coconut in the air fryer basket and toast at 300°F (150°C) for 2 to 3 minutes before mixing it into the coating. Watch it closely — coconut goes from golden to burnt in seconds. This adds a noticeable toasty richness that pairs beautifully with the cumin and guajillo.

Swap the guajillo for chipotle if you prefer smokier heat. Guajillo chile powder brings a mild, fruity warmth that complements the natural sweetness of coconut and jicama. If you prefer something darker and smokier, substitute chipotle powder in both the coating and the dip. Start with half the stated amount and increase to taste — chipotle packs significantly more punch than guajillo.

Watch for hidden carbs in coconut products. Always check labels on desiccated coconut and coconut flour. Some brands add sugar, which sneaks in unexpected carbs and can push you over your daily limit. Look for "unsweetened" on the package and verify the nutrition panel shows zero added sugars. The same applies to canned coconut cream — full-fat, additive-free brands like Aroy-D or Native Forest are reliable keto choices.

Store and reheat for crispy leftovers. Refrigerate leftover fries and dip in separate airtight containers for up to 3 days. Reheat the fries in the air fryer at 375°F (190°C) for 4 to 5 minutes until hot and crispy again — they recover their crunch surprisingly well. The dip keeps nicely chilled; press plastic wrap directly onto the surface to prevent browning and give it a stir before serving. Do not microwave the fries or they will turn irrecoverably soggy.

Frequently Asked Questions

What is jicama, and why is it good for keto?
Jicama (pronounced HEE-kah-mah) is a round, brown-skinned root vegetable native to Mexico with crisp, white flesh that tastes mildly sweet and refreshing, similar to a raw water chestnut. Despite its starchy texture, jicama is remarkably low in net carbs — about 4 grams per 100 grams — thanks to its high inulin fiber content, most of which passes through your system undigested. That makes it one of the best root vegetable options for keto when you crave something that mimics the experience of eating fries or chips without the carb load. You can find jicama in most well-stocked grocery stores, typically near the specialty produce or in the Latin American section.
Can I use coconut flakes instead of desiccated coconut?
You can, but the texture will be different and you will need to adjust. Desiccated coconut is finely ground and creates a tight, even coating similar to breadcrumbs, which is ideal for uniform crunch on the fries. Larger coconut flakes toast unevenly and leave gaps in coverage, potentially burning at the tips while the base stays pale. If flakes are all you have on hand, pulse them a few times in a food processor or spice grinder until they break down closer to desiccated size before combining them into the coating mixture. Avoid sweetened coconut flakes entirely — they add unnecessary sugar and will caramelize rather than crisp.
How do I store these for weekly meal prep?
The fries and dip should always be stored separately. Place fully cooled fries in a single layer inside an airtight container lined with a paper towel to absorb residual moisture, and refrigerate for up to 3 days. The avocado dip keeps for 2 days refrigerated with plastic wrap pressed directly onto the surface to block air and prevent browning. To reheat, spread the fries in your air fryer basket and blast at 375°F (190°C) for 4 to 5 minutes until hot and crunchy. For the best results on prep day, you can cut and dry the jicama in advance and store the dry coating mixture in a jar, but do not apply the coating until you are ready to cook — the coconut softens if left sitting on wet jicama for more than a few minutes.
Is this recipe compatible with other keto subtypes beyond vegan keto?
Yes — because this recipe is fully plant-based with zero animal products, it is compatible with standard vegetarian keto, vegan keto, dairy-free keto, and egg-free keto without any modifications. If you follow a more relaxed vegetarian keto that includes dairy, you could sprinkle nutritional yeast over the finished fries for a savory, cheese-like umami boost that adds negligible carbs and extra B vitamins. The only dietary caution is for those who strictly avoid tree nuts: the FDA classifies coconut as a tree nut, and since coconut appears here in three forms (flour, desiccated, oil), this recipe would not be suitable for a tree nut-free protocol.
My jicama fries came out soggy instead of crispy — what went wrong?
The most common cause is excess moisture. Jicama has a high water content, and if the batons are not patted thoroughly dry before coating, the steam released during cooking prevents the coconut crust from ever getting crisp. Make sure to blot each piece with a clean kitchen towel until the surface feels matte rather than slick. The second most likely issue is overcrowding the air fryer basket — when fries are stacked or touching, trapped steam creates a steaming effect instead of the dry circulating heat you need for crispiness. Always arrange them in a single layer with visible gaps between pieces, cooking in two batches if your basket is on the smaller side. Finally, make sure your air fryer is fully preheated to 400°F before adding the fries; a cold start produces limp, pale results every time.