Chili Lime Jicama Chips
Crispy baked jicama chips tossed with fresh lime, chili, and sea salt. This is a light, zesty snack that satisfies any crunch craving.
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
Serving Suggestion: Eat as is or serve with your favorite salsa or low sugar ketchup. Serve immediately to keep chips crisp. Because these are baked and not fried, they will not stay crisp as long.
Tried this recipe?Let us know how it was!