Chili Lime Jicama Chips Recipe – Crunchy, Zesty, Ready in 25 Minutes
Need a light snack that still hits the spot? Try these chili lime jicama chips. They bake up crisp in the oven, taste fresh from the lime, and get a gentle kick from chili powder. No deep‑fryer, no long wait-just quick flavor and a big crunch.
Why you’ll love this snack
- Healthy crunch – Jicama is low in calories but high in fiber, so you can munch without the guilt.
- Super easy – Five basic ingredients, one baking sheet, done.
- Big flavor – Sweet jicama + tangy lime + mild heat = perfect balance.
- Budget‑friendly – Jicama is cheap and keeps well in the fridge.
What is jicama, anyway?
Jicama (pronounced HICK‑uh‑muh) is a root veggie that looks like a turnip but tastes a bit like a sweet apple crossed with a potato. It stays firm even after cooking, which makes it great for homemade chips.
Simple ingredient list
- Jicama: 3 cups, sliced very thin
- Fresh lime juice: 1 tablespoon
- Chili powder: a light sprinkle
- Onion powder: a light sprinkle
- Sea salt: a pinch, to taste
That’s it! No oil is needed because jicama has enough natural moisture to bake without sticking.
Step‑by‑step baking instructions
- Heat the oven – Turn it to 425 °F (220 °C). Line a baking sheet with parchment so nothing sticks.
- Slice the jicama – Use a mandoline if you have one. Thinner slices = crispier chips.
- Season – Spread slices on the sheet. Drizzle lime juice, then dust with chili powder, onion powder, and salt.
- Bake – Pop the tray in the oven for 10 minutes. Flip each chip, then bake 5 more minutes or until the edges look golden.
- Cool & snack – Let the chips sit for a minute or two to finish crisping. Enjoy right away for max crunch.
Tips for extra‑crispy chips
- Slice evenly: Uneven pieces cook at different speeds and some may burn.
- Don’t crowd the pan: Chips need space for hot air to flow. Use two pans if needed.
- Watch the last few minutes: Jicama can brown fast once it dries out, so keep an eye on it.
Flavor twists to try
- Smoky: Add a pinch of smoked paprika.
- Sweet heat: Mix chili powder with a tiny bit of brown sugar.
- Garlic lovers: Swap onion powder for garlic powder, or use both.
How to serve
- Straight from the sheet: They taste best warm and fresh.
- With dip: Salsa, guacamole, or low‑sugar ketchup are great.
- Side dish: Pair with grilled chicken, fish tacos, or a big salad.
Storing leftovers
Because these are baked, they soften after a few hours. If you must store them, keep chips in an open paper bag on the counter for one day. Re‑crisp in a 400 °F oven for three minutes.
Chili Lime Jicama Chips Recipe FAQs
Yes! Cook at 375 °F for about 8 minutes, shaking the basket halfway.
Yes. The skin is tough and not pleasant to eat.
Only mildly. Add more chili powder or a pinch of cayenne if you want real heat.
Chili Lime Jicama Chips
Equipment
- Mandoline or Food Processor– For thin and even jicama slices.
- Sheet Pan– To bake the chips evenly.
- Parchment Paper: To prevent sticking during baking.
- Mixing Bowl For tossing jicama slices with seasoning.
- Oven or Air Fryer– For baking the chips.
Ingredients
- 300 grams 3 cups fresh jicama thinly sliced
- 1 tbsp fresh lime juice
- sprinkle chili powder
- sprinkle onion powder
- pinch of sea salt to taste
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment.
- Slice jicama very thin to ensure even and crispy chips. A mandoline or food processor does the best job.300 grams 3 cups fresh jicama
- Spread pieces out on sheet pan and evenly distribute lime juice.300 grams 3 cups fresh jicama, 1 tbsp fresh lime juice
- Sprinkle chili powder, onion powder, and sea salt to taste.sprinkle chili powder, sprinkle onion powder, pinch of sea salt
- Bake for 10-15 minutes, flipping pieces halfway through, until golden and crisp. If some pieces start browning more quickly, just take them off the tray!
Notes
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
