Jicama Chili Sticks

Prep Time
Cook Time
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


  • 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.



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)