Mexican Jicama Snack

Mexican Jicama Snack

18 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
caztoindy
Recipe by  caztoindy

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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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Reviews (18)

Rate This Recipe
Stephanie
45

Stephanie

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.

C1PNR
29

C1PNR

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!

tigerbeat
28

tigerbeat

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Miki's Jicama (Pico de Gallo Salsa)

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