Mexican Jicama Snack

Rating: 4.33 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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!

By caztoindy

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

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Nutrition Facts

Per Serving:
84 calories; protein 1.7g; carbohydrates 19.6g; fat 0.4g; sodium 8.7mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Stephanie
Rating: 5 stars
12/16/2008
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. Read More
Helpful
(53)

Most helpful critical review

mermaid
Rating: 3 stars
03/03/2009
JPretty good and nothing could be easier. Not good for a carb watcher or a diabetic. Too many carbs. Read More
Helpful
(8)
27 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Stephanie
Rating: 5 stars
12/16/2008
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. Read More
Helpful
(53)
C1PNR
Rating: 5 stars
03/04/2009
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! Read More
Helpful
(36)
tigerbeat
Rating: 4 stars
02/22/2010
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. Read More
Helpful
(33)
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Kimberly Field
Rating: 4 stars
09/08/2009
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 Read More
Helpful
(16)
enchilada66
Rating: 5 stars
03/04/2009
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! Read More
Helpful
(16)
Metal Malissa
Rating: 5 stars
11/28/2008
I added fresh chopped clinatro and let it marinade for a few hours. Yum! Read More
Helpful
(14)
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Jendayi
Rating: 4 stars
08/30/2008
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. Read More
Helpful
(12)
mermaid
Rating: 3 stars
03/03/2009
JPretty good and nothing could be easier. Not good for a carb watcher or a diabetic. Too many carbs. Read More
Helpful
(8)
janie vw
Rating: 5 stars
10/21/2011
Loved it! Read More
Helpful
(6)
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