Imagine this: crispy, golden “fries” that actually stay crisp under a mountain of spicy, saucy beef and a river of melty cheddar.
You get that perfect bite every time, crunchy base, savory meat with a chili kick, and cheese pulls for days. It’s salty, meaty, gooey, and 100% keto-approved.
The secret? We ditched the potatoes and went full-on jicama or rutabaga fries. They crisp up like the real deal, soak up all that chili flavor, and keep you at just ∼6g net carbs per serving. Game day, movie night, or 9pm cravings: this tray wins every time.
Why It’s Keto:
Jicama fries: Only 2-3g net carbs per cup vs 15g+ in potatoes
80/20 ground beef: Healthy fats to keep you full + in ketosis
Real cheddar: Zero sugar, all flavor
No beans, no sugar, no starch: All the chili vibes, none of the carb crash
Ingredients (Serves 4)
For the Keto “Fries”:
1 large jicama, peeled & cut into fry shapes, or 2 medium rutabagas
2 tbsp avocado oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
For the Keto Chili Beef:
1 lb 80/20 ground beef
1/4 cup sugar-free tomato paste
1 tbsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne, optional for heat
1/3 cup beef broth
Salt to taste
For the Topping:
2 cups shredded cheddar cheese, or Mexican blend
Optional garnish: Sour cream, jalapeños, green onions, diced avocado
Easy Steps
Crisp the “fries”: Preheat oven to 425°F. Toss jicama sticks with oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet. Bake 35-40 mins, flipping halfway, until golden and edges are crispy. Pro move: air fry at 400°F for 18-20 mins.
Make the chili beef: While fries bake, brown ground beef in a skillet over medium-high. Drain excess fat if needed. Stir in tomato paste, spices, and broth. Simmer 5-7 mins until thick and saucy.
Assemble the tray: Lower oven to 400°F. Place crispy jicama fries in an oven-safe tray or skillet. Spoon chili beef evenly over fries.
Cheese blanket: Cover everything with shredded cheddar. Don’t be shy here.
Melt & bubble: Bake 8-10 mins until cheese is fully melted and bubbling. Broil 1 min at the end for those golden spots.
Top & destroy: Add sour cream, jalapeños, or green onions. Serve hot and watch it disappear.
Pro Tips to Elevate It
Extra crispy fries: Boil jicama sticks for 8 mins first, then pat VERY dry before roasting. This removes excess moisture = max crunch.
Flavor bomb: Add 1 tbsp cream cheese to the chili beef while it simmers. Makes it richer and helps the sauce cling.
Meal prep hack: Make fries and chili beef ahead. Assemble + bake when the craving hits. Ready in 10 mins.
Not a jicama fan? Swap for turnips, daikon radish, or even crispy baked halloumi sticks.
Spice level: Mix cheddar with pepper jack if you like it hot.
Net Carbs: ∼6g per serving. Fat: ∼32g. Protein: ∼24g.
