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#1 |
Junior LCF Member
Join Date: Jul 2011
Location: Washington State
Posts: 6
Gallery: ♥MyBostons
Stats: All time high: 340..238/ 224/138 @5'4"
WOE: Low Carb
Start Date: 7/23/11
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How to Crisp Jicama Fries and Chips
Just tried my first batch of jicama french fries. The fries turned out good, but I could rate them great if I could get them not quite so chewy. I deep fried them at about 350 degrees until golden brown. I am very pleased with the result, but I would like them better if they were crisp on the outside and soft on the inside.
While I had out the deep fryer, I cut part of the jicama into very very thin slices and threw them in the deep fryer to make jicama chips. I took them out when golden brown, but they were chewy instead of crisp. I am looking for the crisp of a potato chip. Is it possible with jicama? ![]() |
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#2 |
Major LCF Poster!
Join Date: Feb 2009
Location: Tropics
Posts: 2,946
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
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I think Kent Altena has a video on how to make this.
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#3 |
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
Posts: 4,404
Gallery: buttoni
Stats: 199.6/182/150
WOE: Atkins 4/09; CNS/Ultra LC 4/16
Start Date: 4/21/09 Height 5'5", Age 67
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I haven't made any in quite awhile, but the way I do them with pork rinds and spices, they are VERY crisp right out of the oven. Once cool, some of that crispiness vanishes. But these really browned nicely and they are BAKED. No pot of hot grease to stand over at all.
Last edited by buttoni; 08-20-2011 at 06:01 PM.. |
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#4 |
Senior LCF Member
Join Date: Mar 2010
Location: ontario canada
Posts: 184
Gallery: mistyjo1
Stats: 226/185/140
WOE: moderate carbs
Start Date: march 31/1010
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I have not been able to find pork rinds in Canada and have looked everywhere over the last year and a half.... would almond meal or something like that work.... or could you suggest something else to coat them with...
thank you |
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#5 |
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
Posts: 4,404
Gallery: buttoni
Stats: 199.6/182/150
WOE: Atkins 4/09; CNS/Ultra LC 4/16
Start Date: 4/21/09 Height 5'5", Age 67
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Misty, I hear from Canadian members on my other LC forums they seem to be nigh on to impossible to get up there. Can you order on-line from an American source? Or maybe Canada does not let them across the borders for some reason? I just don't know.
Re: substituting, I just don't know if something like the commercial almond flour that is ground extra fine would get as crisp as rinds in this recipe. I don't think flax would ever get crisp enough, as I've not had ANY luck getting flax to get crispy enough to suit me. Only thing that might get as crisp you may have in your Asian markets that I can think of would be those odd shrimp chips you deep fry (little discs that puff up instantly in hot grease. Kinda fun to wtch cook, actually.) and then crushing. I used to eat those as a snack years ago in my pre-LC days. But they are made with tapioca flour and have about 16 net carbs for 25 chips, so if your per serving carbs would fit your daily tally and you are to the grains rung of Atkins, they just might work for this purpose. They're real crisp like pork rinds if you've never had them. Take just seconds to fry up. Important note: they also have a mild, faint shrimp taste so using the spice would be crucial to hide that taste, or you'd end up with "Shrimp" Jicama Fries. LOL. Last edited by buttoni; 08-21-2011 at 08:38 AM.. |
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#6 |
Very Gabby LCF Member!!!
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I read that slicing them thin and then into matchsticks and frying would make them more crispy.
If this works, here is the link to the video showing Bowulf making them. http://www.lowcarbfriends.com/bbs/lo...l#post14501437 |
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#7 |
Senior LCF Member
Join Date: Mar 2010
Location: ontario canada
Posts: 184
Gallery: mistyjo1
Stats: 226/185/140
WOE: moderate carbs
Start Date: march 31/1010
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thank you Buttoni for your reply.... I don't know why we as Canadian cannot get the pork rinds... I know if i go to Florida they make me toss them at the border on my way back..
I will look for the shrimp chips and see if i can find them... great information.. |
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#8 | |
Junior LCF Member
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Quote:
Saw them at the Checkout at my Local YIG last night. And the Big Asian Grocery store here carries them too. |
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#9 |
Senior LCF Member
Join Date: Mar 2010
Location: ontario canada
Posts: 184
Gallery: mistyjo1
Stats: 226/185/140
WOE: moderate carbs
Start Date: march 31/1010
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Lucky you.... I am in Toronto, and have search so many stores, convenience stores, garage snack bars.. and none to be found...I have tried to get convenience stores to order them for me but no luck....maybe i have to take a day trip to Ottawa area... thank you for the information.
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#10 | |
Junior LCF Member
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Quote:
Do a Google search on "Low Carb Grocery Toronto" and you should get their website on the first hit |
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#11 |
Junior LCF Member
Join Date: Jul 2011
Location: Washington State
Posts: 6
Gallery: ♥MyBostons
Stats: All time high: 340..238/ 224/138 @5'4"
WOE: Low Carb
Start Date: 7/23/11
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Thank you for the information!
I just viewed the video by Bowulf; there is no way to "crisp" the jicama like potato chips. My deep fried jicama turned out the same way as Bowulf's; he decribed it perfectly—the chips turn out to be of similar texture to the top potatoes on a scalloped potato casserole; they are kinda chewy. Well, we tried... |
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#12 |
Senior LCF Member
Join Date: Jan 2008
Location: Arizona
Posts: 278
Gallery: tea cup
Stats: 152/121 5'2" 68yrs old
WOE: low carb, fast 5, grain free
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I haven't tried this, but I am just wondering if this would work. The jicama is probably too moist as is to crisp. What if we slice the jicama, put it in a strainer, salt it, and then let the excess liquid drain off for a half hour or more, and then pat it dry with a paper towel.
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#13 |
Major LCF Poster!
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You're just not going to get the same crisp out of a low-carb alternative... the crispness comes from the starches. The lower the carbs, the lower the starches.
The only way I could think that you *might* get a crisp crunch out of them deep fried would be to dehydrate the chips first, and then flash fry. That may give you a similar feeling to a potato chip. If you want crisp/crunchy jicama though, you might try it raw. Sprinkle with a little lime and chili/salt. Yum.
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#14 |
Senior LCF Member
Join Date: Jun 2009
Location: Illinois
Posts: 95
Gallery: Miss Rae
Stats: Size-20/14/8
WOE: Modified Atkins
Start Date: Re-start April 2011
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When commercial kitchens make fries they often boil them for a short amount of time first to get rid of excess water in the potatoes (or they fry them twice). From what everyone has said there is no way to "crisp" them, but maybe boiling first would make them a little less soft.
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#15 | |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
Posts: 14,147
Gallery: clackley
WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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Quote:
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Cathy Original start - Feb. 2000 180/125 "The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia “Eat animals. Mostly fat. Enjoy! "I resist insulin" Hyperlipid We are butter together! |
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#16 |
Resident crazy dog lady
Join Date: May 2009
Location: Ca
Posts: 1,509
Gallery: sistertzu
Stats: 244/goal -90 Atkins/IF
WOE: VLC/no grain/ minimal dairy
Start Date: originally march 08 but every day is a fresh start
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I adore jicama and eat is raw most everyday. I have tried and tried to make fries with it but they never have lost there crunchy texture. I have made oven fries with zucchini, turnips and my most favorite eggplant. I toss the cut fry shapes in seasoned beaten egg and lay them out on a parchment lined sheet pan not touching each other brushing them with a bit of olive oil and roast them in a hot oven till browned and done to your liking.
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#17 |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
Posts: 14,147
Gallery: clackley
WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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I find that freezing and thawing jicama helps break down the fibres so it is less crunchy after frying but no amount of cooking will get rid of it all. My favorite veggie for fries is celeriac (celery root). It has a distinct flavour of its' own so it's taste is nothing like a potato but in my opinion it has a better taste and it is possible to get it crunchy on the outside and soft on the inside.
__________________
Cathy Original start - Feb. 2000 180/125 "The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia “Eat animals. Mostly fat. Enjoy! "I resist insulin" Hyperlipid We are butter together! |
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#18 | |
Resident crazy dog lady
Join Date: May 2009
Location: Ca
Posts: 1,509
Gallery: sistertzu
Stats: 244/goal -90 Atkins/IF
WOE: VLC/no grain/ minimal dairy
Start Date: originally march 08 but every day is a fresh start
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Quote:
__________________
Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person. |
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#19 |
Why wait, just do it NOW!
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 4,941
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Stats: OMG, SERIOUSLY?!
WOE: Eating healthy, eating LC, and portion control
Start Date: The Day Low Carb Became a WOE and NOT A DIET!!!!!
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It will crisp up this way, but I have never been able to make fries or chips from it.
These are great on burger, like you would have onion straws or strings on a burger. http://www.lowcarbfriends.com/bbs/lo...a-picture.html
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