Mexican Jicama Snack

Mexican Jicama Snack

19 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
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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Adjust Servings

Original recipe yields 6 servings



  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 (19)

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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.



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!



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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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



previous recipe:

Miki's Jicama (Pico de Gallo Salsa)


next recipe:

Jicama Appetizer