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!

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

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

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
(53)

Most helpful critical review

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
(8)
27 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
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
(53)
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
(36)
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
(33)
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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
(16)
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
(16)
Rating: 5 stars
11/28/2008
I added fresh chopped clinatro and let it marinade for a few hours. Yum! Read More
(14)
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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
(12)
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
(8)
Rating: 5 stars
10/21/2011
Loved it! Read More
(6)
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