Jicama Chili Sticks
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #3151
November 27, 2011
Categories: Snacks, Vegetables, Appetizers, Jicama, Mexican, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Brunch, Entertaining, Picnic, Fat Free, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"These are great for snacking if you are watching your diet. You can buy these on any street corner in mexico - they are usually round. When you buy jicma be sure that it is very firm with a smooth light brown skin, with no blemish. When you cut it open the flesh must be very white otherwisw they are too old."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (117.4 g)
- Calories 37.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 7.2 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3.1 g
- Sugars - 2.1 g
- Protein - 0.7 g
- Calcium - 16 mg
- Iron - 0.4 mg
- Vitamin C - 29.6 mg
- Thiamin - 0 mg
Step 1
Cut the peeled jicama into 1/2 inch slices, cut the slices into french fry size chips
Step 2
Place jicama chips on a paper towel, drizzle with lime juice and sprinkle with chili powder. Chill in fridge and serve ice cold
Tips & Variations
No special items needed.
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