PRIMAL STYLE FRIES

Ingredients

Jicama, 2lb

½ c. + 1 tsp. unrefined coconut oil, melted

½ tsp. Sea Salt

¼ - ½ c. onion, diced (I like sweet onions)

¾ c. raw and/or grass-fed cheddar cheese, shredded (optional)

Simple “Special” Sauce (combine ingredients below)

½ c. mayonnaise

¼ c. ketchup

Preparation

Prepare your Simple “Special” Sauce by combining mayo & ketchup in a small bowl, stirring until blended well then refrigerate

Pre-heat oven to 400F and line baking sheet with foil

Skin and slice jicama into sticks (I used my handy dandy fry slicer)

Rinse the jicama and gently pat dry (they can remain damp…no biggy) and place into medium-large glass bowl

Evenly cover the jicama with the ½ c. melted coconut oil

Transfer the jicama onto the sheet and spread out, doing your best to shake off any excess oil

Sprinkle with sea salt

Place sheet into oven and bake for approx. 40 min (or until it reaches your desired texture) moving around occasionally so they brown evenly

Remove fries from the oven and carefully try to remove the excess coconut oil

Gather the fries together, so they’re not spread on the sheet any longer and top with shredded cheese, place back in oven for 5 minutes allowing the cheese to melt

Prepare the grilled onions by sautéing the chopped onions in 1 tsp. coconut oil, cooking until a deep brown

Remove fries from the oven and finish assembling by topping with the grilled onions and a generous amount of Simple “Special” Sauce

Place your ad here
Loading...

About

I’m not going to lie, I looooove In-N-Out Animal Style Fries. However, with my change in diet I haven’t had them in ages. Deep fried in refined oil, covered with processed cheese and sauces just became slightly unappealing, yet I still crave them. To appease my junk food craving I whipped up my own version using items I already had in the kitchen. Given, this still isn’t a healthy treat, but it is just that…a treat.

Now that football season is upon us and my jicama hating husband really enjoyed these, I think these will soon become a Sunday staple. We both agreed, it’s not quite the same as the real thing, but it’s a nice substitution.