Jicama Chili Sticks

12
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"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
OK

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.

Related

Engrossed

This was a lovely side for a Fresh Mex meal! I didn't think I liked Jicama, but decided to try it again, and loved it this time! Fresh, crunchy, and sweet! I'm not sure I liked the dark chili powder I had on hand on it though, and there was too much of it. I'll try to find a Mexican chile powder to try this again. Freddy Cat says thanks for the Fiesta in his mouth! Made for the photo forum Cinco de Mayo event.

review by:
(5 May 2013)