These healthy jicama chips recipe are my latest craze. I love raw jicama and I have been experimenting with different ways of eating it. I'm always trying to make more low carb snacks like my Jicama Fries, Turnip Fries, Baked Zucchini Fries, and Low Carb Eggplant Bites.
I am a comfort eater, so I figured if I can enjoy low carb versions of my favorite recipes, then at least I'm trying to find a solution, which is something I'm sure some of my readers can relate to.
Jicama Chips
These jicama chips are baked and not fried, and I decided to go with simple Mexican flavors, lime and cayenne pepper powder. I prefer to use cayenne pepper instead of chili powder, because cayenne pepper powder is made from only cayenne pepper while chili powder is typically made from many varieties of chili peppers and other spices. Cayenne pepper also has many health benefits. Read more.
What Is Jicama?
Jicama. also called Mexican yam bean, lo bok, Saa got, or Chinese turnip, is an edible tuber of a native Mexican vine in the pea family, genus Pachyrhizus. It has a crisp white and juicy flesh like an apple with a thin tan skin. It has a very light, slightly sweet flavor that makes it a great addition to salads and great to eat raw.
Where To Buy Jicama?
Jicama can be purchased in the International aisle of most major supermarkets here in the USA, and can actually be found all year. Choose jicama with skin intact and without bruises.
How To Store Jicama?
Store jicama like you would a potato, by keeping for about 1- 2 weeks in a cool dry place. They can go moldy if bruised. If they are peeled, then store in the refrigerator for about 5-7 days.
How To Make Jicama Chips?
Don't make the mistake to bake these at a higher temperature. When I tested them at 400 degrees, baked for 25 minutes, they were delicious but were burnt around the edges, and some had to be thrown out. I figured I would try it again with a lower temperature, while cooking for longer, and the results were perfect, crisp, and tasty!
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper and lightly grease with oil or use a silicone mat (here is what I use).
- Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size.
- Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt.
- Arrange jicama slices on the baking sheet in a single layer.
- Bake for 30 minutes, then turn them over and bake for another 30 minutes, or until edges turn up and are golden and crispy.
- Transfer jicama chips to a cooling rack to cool and further crisp up.
- Garnish with parsley leaves and serve with your favorite dip or vegan yogurt.
Other Amazing Vegan Recipes
- Cauliflower Curry Recipe
- Vegan Eggplant Parmesan
- Vegetable Patties
- Cauliflower Nuggets
- Butternut Squash Coconut Curry
Nutrition
- Energy:
- 129 kcal / 539 kJ
- Protein:
- 2 g
- Carbs:
- 29 g
Cooking Time
- Preparation:
- 5 min
- Cooking:
- 1 h
- Ready in:
- 1 h 5 min
Ingredients
- 1 medium jicama
- 2 tablespoon fresh lime juice
- Pinch of Cayenne pepper
- Pinch of salt
- dried parsley, for garnish
Instructions
- Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper and lightly grease with oil or use a silicone mat.
- Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size.
- Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt.
- Arrange jicama slices on the baking sheet in a single layer. Bake for 30 minutes, then turn them over and bake for another 30 minutes, or until edges turn up and are golden and crispy.
- Transfer jicama chips to a cooling rack to cool and further crisp up. Garnish with parsley leaves and serve with your favorite dip or vegan yogurt.
Mine turn out crunchy, I had to keep my eyes on the thinner slices, they are delicious!
That’s awesome, thank you Angela. I’m happy you enjoyed them.