"I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!" — caztoindy
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My family really enjoys this but we let the jicama set in the lime/lemon juice overnight and put chili powder on it. It makes for a light snack especially on a hot summer day.
JPretty good, and nothing could be easier. Not good for a carb watcher or a diabetic. Too many carbs.
Yummy. These are not high in carbs, its acceptable during Atkins Induction and on a lot of low carbers food lists. 1 cup = 11.5g of carbs, 6.4g of that is fiber. 4oz has a glycemic load of 2.
These are great! This snack was first shown to me by my young Mexican friend Vero in the early 90’s. She spoke very limited English but got the idea across just fine. Cut the Jicama into sticks or chunks then make your own Chile powder. A chunk of dried out corn tortilla, 6 or 8 dry Chiles de Arbol toasted in a dry skillet, and a pinch of salt. Snap off the chile stems and grind tortilla, chiles, and salt in a mini blender or spice grinder until a powder. Put Jicama on a plate, squeeze fresh lime over, and sprinkle on the chile powder. Really good with a cold Dos Equis or Pacifico!
Guests loved them called them Mexican French Fries! I marinated overnight and added some cayenne and lots of Lime and Cilantro at end. Yummy! TY
Lime juice, salt and powdered chile- be it a mild one like guajillo (GOO-AH-JEE-YOH) or a super hot like piquin (PEE-KEEN)- is a widely popular addition to almost any fruit or veggie all over Mexico. Try it with green or medium ripened mango, cucumber ,pineapple, carrot, even celery and watermelon! It's addictive !
I added fresh chopped clinatro and let it marinade for a few hours. Yum!
Made this first for a Bunco group w/white bean monterey jack dip and although most had not had jicama before, they tried and enjoyed it. It'll never replace tortilla chips, but it was very light, refreshing and EASY.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Jicama Snack
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
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