Jicama Chili Sticks

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 is 12 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting jicama, make sure it is firm and has a smooth light brown skin with no blemishes.
  • Fresh lime juice is essential for the best flavor.

  • Substitute yuca for jicama - Yuca has a similar texture to jicama and can be cut into similar shapes. It has a mild flavor that will be complemented by the lime juice and chili powder, making it an ideal substitute.
  • Substitute cilantro for chili powder - Cilantro has a fresh, herbal flavor that will add a unique twist to the dish. The cilantro will also add a bright green color to the dish, making it visually appealing.

Jicama Chili Nachos Cut the peeled jicama into thin slices, spread on a baking sheet and bake for 10 minutes at 350°F. Top with chili powder, shredded cheese, and diced tomatoes. Bake for an additional 5 minutes until cheese is melted. Serve with sour cream and guacamole.


Jicama Salsa Nachos Cut the peeled jicama into thin slices, spread on a baking sheet and bake for 10 minutes at 350°F. Top with salsa, shredded cheese, and diced tomatoes. Bake for an additional 5 minutes until cheese is melted. Serve with sour cream and guacamole.


Grilled Fish Tacos: This is a great accompaniment to the Jicama Chili Sticks as it provides a source of protein and a savory flavor to balance out the spicy chili powder. The mild flavor of the fish pairs well with the bright lime juice and chili powder, making it a delicious and nutritious meal.


Black Bean and Corn Salad: This light and refreshing salad is a great accompaniment to the Jicama Chili Sticks. The sweetness of the corn and the smokiness of the black beans provide a great contrast to the spicy chili powder, while the lime juice adds a bright and tangy flavor. This salad is packed with fiber and protein, making it a nutritious and delicious addition to the meal.




FAQ

Q: How do I know if the jicama is fresh?

A: Look for a firm jicama with a smooth light brown skin and no blemishes. When cut open, the flesh should be white. If it is discolored, it is too old.



Q: What is the best way to store jicama?

A: Jicama can be stored in the refrigerator for up to two weeks. Wrap it in plastic wrap or a damp paper towel to help keep it fresh.

1 Reviews

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.

4.0

review by:
(5 May 2013)

You'll Also Love

Fun facts:

Fun Fact 1: Jicama is a popular snack in Mexico and is believed to have originated in Central America over 3,000 years ago. It is also known as Mexican turnip or Mexican yam bean.

Fun Fact 2: Jicama chili sticks are a favorite snack of the famous Mexican singer and actress, Thalia. She has been known to bring them to her concerts to share with her fans.