Guests will gobble up these tender-crisp spiralized jicama curly fries flavored with Parmesan and breadcrumbs and served with spicy mayo. Serve on small plates with appetizer forks for easy eating and a pretty presentation, or alongside a juicy burger.

EatingWell Test Kitchen




Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F.

  • Using a vegetable spiralizer, spiralize jicama and onion (see Tip). Place in a large bowl and toss with oil to coat.

  • Pulse bread in a food processor into crumbs. Add to the bowl along with Parmesan, pepper and cayenne; toss to coat. Divide the mixture between 2 large rimmed baking sheets.

  • Bake on the upper and lower racks, stirring and rotating the pans top to bottom halfway through, until browning in spots, about 30 minutes.

  • Meanwhile, combine mayonnaise, herbs, garlic and chipotle to taste in a small bowl. Serve the shoestrings with the aioli.


Equipment: Vegetable spiralizer

Yes, spiralizers can make faux noodles from zucchini and parsnip. But they also provide a way to quickly and uniformly process vegetables for pretty presentation. Similar to using a pencil sharpener, with just a few turns of a crank the vegetable advances in the feed tube and comes out as beautifully curled vegetable ribbons--ready for salads, stir-fries or shoestring fries.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

151 calories; protein 3.1g 6% DV; carbohydrates 18.4g 6% DV; dietary fiber 6.1g 24% DV; sugars 3.5g; fat 7.5g 12% DV; saturated fat 1.4g 7% DV; cholesterol 5.9mg 2% DV; vitamin a iu 165.4IU 3% DV; vitamin c 22.6mg 38% DV; folate 23.4mcg 6% DV; calcium 50.1mg 5% DV; iron 1mg 6% DV; magnesium 22.9mg 8% DV; potassium 207.9mg 6% DV; sodium 208.5mg 8% DV; thiamin 0.1mg 6% DV.