Jicama Chips

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Jicama chips are a great low-calorie snack that is so easy to prepare, so crunchy and so addictive. Thinly slices of jicama are sprinkled with lime, cayenne pepper and salt, then baked. This jicama chip recipe is vegan, gluten-free, oil-free, sugar-free, and incredibly delicious!

Jicama Chips

These healthy jicama chips recipe is 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.

jicama

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!

  1. 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). 
  2. Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size. 
  3. Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt.
  4. Arrange jicama slices on the baking sheet in a single layer.
  5. Bake for 30 minutes, then turn them over and bake for another 30 minutes, or until edges turn up and are golden and crispy. 
  6. Transfer jicama chips to a cooling rack to cool and further crisp up. 
  7. Garnish with parsley leaves and serve with your favorite dip or vegan yogurt.

jicama chips on a white rectangular platter with a black and white napkin and a white bowl with yogurt dip

Other Amazing Vegan Recipes

holding crispy jicama chips over a platter of chips on a white plate

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Categories

Nutrition

(Per serving)
  • 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
For: 2 Servings

Ingredients

Instructions

  1. Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper and lightly grease with oil or use a silicone mat. 
  2. Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size. 
  3. Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt.
  4. 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. 
  5. 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. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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6 Comments
  1. Jami
    August 15, 2020

    How long can you keep them? Do they hold up for a few days or do you need to pretty much eat them up?

    • Michelle Blackwood, RN
      August 16, 2020

      Jami mine didn’t last that long. My recommendation is that once cooled, store in a container with a tight-fitting lid or zip lock bag.

  2. Pam
    April 25, 2020

    Can you fry jicama in oil to make chips? Thanks!

  3. Angela Campbell
    June 2, 2019

    Mine turn out crunchy, I had to keep my eyes on the thinner slices, they are delicious!