Jicama chips are a delicious low-calorie snack that is easy to make, crispy, and addictive. Thinly sliced jicama is sprinkled with lime, cayenne pepper, and salt before being baked. This vegan, gluten-free, oil-free, sugar-free jicama chip recipe is very delicious!
In today’s article, we will discuss the jicama chips recipe and nutrition facts.
What Is Jicama?
Jicama is an edible tuber of a native Mexican vine of the species Pachyrhizus in the pea family, also known as Mexican yam bean, lo bok, Saa got, or Chinese turnip.
It has a thin brown exterior and crisp white and delicious flesh like an apple. It has a mild, slightly sweet flavor that makes it a great compliment to salads as well as great raw food.
Jicama Nutrition Facts
Jicama, commonly known as a Mexican yam bean, is a root vegetable. And we all know how delicious root veggies are, especially when fried into chips. These jicama chips are a super nutritious snack that is low in calories and high in fiber.
- Carbs 20g
- Dietary Fiber 5g
- Sugar 7g
- Fat 1g
- Saturated 0g
- Polyunsaturated 0g
- Monounsaturated 0g
- Trans 0g
- Protein 2g
- Sodium 170 mg
- Potassium 200 mg
- Cholesterol 0 mg
- Vitamin A 0 %
- Vitamin C 0 %
- Calcium 4 %
- Iron 2 %
The percentages are based on a daily calorie intake of 2000.
Jicama Chips Recipe
So, today we’re going to make Jicama chips, a popular Mexican snack. Jicamas have a round shape and resemble brown turnips. They have an excellent flavor and can be served immediately after frying. Today, we’ll make chips from them and turn them into a tasty snack. Besides you can also try Yellow Moong Dal, Carbs and calories with full of nutrition.
- Baking Tray
- Parchment Paper
- 1Medium-Sized Jicama
- 1tsp Avocado Oil
- ½tsp Turmeric
- ½tsp Garlic Powder
- ½tsp Onion Powder
- ¼tsp Black Pepper
- Homemade Guacamole
- In a bowl or pyrex measuring cup, add the water, vinegar, and salt. Because jicama skin is thick, we recommend using a knife to “peel” it. Remove the skin by cutting off the top and root ends, then cutting slices around the circumference.
- Peel the jicama and cut it in half perpendicular to the root end. Then, using a mandolin slicer on its thinnest setting, cut both halves of the jicama perpendicularly.
- Layer the jicama slices in a large dish or baking pan, mixing with the salt and vinegar brine. Allow the jicama slices to soak in the brine for an hour and a half, turning them halfway through.
- Remove the jicama slices from the brine and place them on dehydrator trays. Seasoning will most likely be added at this point ( vinegar powder, super-fine sea salt, popcorn seasoning, etc.)
- Dehydrate for 8 hours at 115F (46C), turning the trays after 4 hours. It is possible that the chips will not be entirely crisp after dehydrating. Allow them to cool before placing them in a ziplock bag with a desiccant package to crisp up.
You can also read: Crispy Baked Whiting Fish Recipes
Jicama Fries Recipe
This is another recipe for you guys which is also easy to make, super healthy, and tasty.
- 1 jicama, medium or big
- To taste, 2-3 tablespoons extra virgin olive oil
- A pinch of flake sea salt to taste
- Freshly ground black pepper to taste
How To Cook
- Heat the oven to 400°F/200°C. Brush olive oil on a baking dish or rimmed tray.
- Wash and peel the jicama. Carefully cut in half, then slice into 1/2-inch thick slices, cut-side down (this will keep the jicama stable). Slice the pieces into ‘fries,’ remember that the thinner your fries, the faster they’ll fry!
- Put jicama fries in a prepared baking dish, sprinkle with olive oil. Season with salt and freshly ground black pepper to taste. Cook for 45-60 minutes, or until brown and crisp, tossing halfway through.
- Serve immediately with ketchup or mayo (highly recommended!).
The Bottom Line
If you like chips and fries, these crispy jicama fries and chips will satisfy your cravings! They’re simple to make, a nutritious low-carb option, and crispy to perfection when baked.