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.


Read the full recipe after the video.

Recipe Summary test

1 hr


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

1/2? cup shoestrings & 1? Tbsp. aioli
151 calories; protein 3.1g; carbohydrates 18.4g; dietary fiber 6.1g; sugars 3.5g; fat 7.5g; saturated fat 1.4g; cholesterol 5.9mg; vitamin a iu 165.4IU; vitamin c 22.6mg; folate 23.4mcg; calcium 50.1mg; iron 1mg; magnesium 22.9mg; potassium 207.9mg; sodium 208.5mg; thiamin 0.1mg.

1/2 starch, 2 vegetable, 1 1/2 fat