Instructions

1. Preheat the oven to 400°F (204°C). Line two large sheet pans with parchment paper and set one oven rack in the upper third and one in the lower third.
2. Make the jicama fries: In a large bowl, toss jicama sticks with avocado oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread fries in a single layer on one prepared pan, leaving space between pieces. Bake on the lower rack for 30 to 35 minutes, flipping halfway, until edges are golden and centers are tender-crisp.
4. For the garlic bread dough: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20- to 30-second bursts for 60 to 90 seconds total, stirring between bursts, until melted and smooth.
5. In a mixing bowl, whisk almond flour, baking powder, garlic powder, salt, and Parmesan. Add eggs and mix to form a thick batter.
6. Scrape the warm melted cheese into the almond flour mixture. Stir, then knead with a spatula or lightly oiled hands until a cohesive dough forms.
7. Transfer dough to the second parchment-lined pan. Press into a 9-by-6-inch rectangle about 1/2 inch thick. Lightly score the top into breadsticks for easy cutting.
8. Bake the bread on the upper rack for 12 to 14 minutes, until puffed and lightly golden around the edges.
9. Meanwhile, stir together melted butter, minced garlic, and parsley. Brush over the hot bread, then return to the oven and broil on high for 1 to 2 minutes, watching closely, until fragrant and the top has deeper golden spots.
10. Season fries to taste, sprinkle with Parmesan if using, and cut the bread into sticks. Serve hot with your favorite low-carb dip.