Jicama Chips – Chips de Jícama
Sometimes I find inspiration in the least expected places. Last weekend I went to a friend’s party and before they served tacos, the snack table had one of my favorite type of veggie chips. Here in Mexico, you can only find them at Costco and they consist of fried root vegetables such as sweet potatoes, beets and taro. At some point I thought, why I had never tried jicama chips? Ultimately, jicama is a root, and very Mexican.
A veces encuentro inspiración en los lugares menos esperados. El fin pasado fui a la fiesta de una amiga y antes de servir tacos, de botana había unas papas que me fascinas. Son las típicas que solamente encuentras en Costco y que son de vegetales de raíz como camote, betabel, taro, entre otros. En algún momento pensé ¿Por qué nunca he probado papas de jícama? Al final de cuentas es una raíz, y muy mexicana. 
During the week, I decided to prepare my own jicama chips because I haven’t seen them anywhere else. In hot days, I love to eat raw vegetables instead of soups. My favorite combination is carrot and jicama, grated or in pieces, with lime juice, salt and chili powder. So I decided to do the same mixture for my chips, I only added some olive oil so they could browned in the oven.
Durante la semana decidí preparar mis propias papas de jícama, ya que no las he visto en ningún otro lugar. En tiempo de calor me encanta comer verduras crudas en lugar de sopas. La combinación que más me gusta es zanahoria y jícama, ralladas o en pedazos, con jugo de limón, sal y chile en polvo. Así que decidí hacer esa misma mezcla para mis papás, nada más le agregue un poco de aceite de oliva para que doraran en el horno. 
I loved them! The only problem was that I don’t have a mandolin, and when I bought the jicamas, I didn’t have time for someone at the supermarket to cut them for me. So I sliced them with a knife, trying to make super finite slices. Although I succeeded in the majority, some slices were a bit thick. So I really advice you to use a mandolin to slice the jicamas.
¡Me encantaron! El único problema es que no tengo una mandolina, y cuando compre las jícamas, no tenía mucho tiempo para que me las cortaran en el super. Así que las rebane con un cuchillo, tratando de que me quedaran rebanadas súper finitas. Aunque lo logre en la mayor parte, muchas rebanadas me quedaron un poco gruesas. Así que es súper recomendable que rebanes la jícama con una mandolina. 
Obviously they are not as crisp and browned as commercial chips; in the end they are baked, not fried. They taste super good, fresh out of the oven. I like their taste just as they turned out, but my husband put salsa on them (not surprisingly, he puts salsa on everything). We had some leftovers and I kept them in an airtight container overnight, I planned on eating them next day at lunch, the truth is that they become softer and I detected a change in their flavor. So my recommendation is to eat them the same day they are bake.
Obviamente no quedan tan doraditas como las papas comerciales, al final de cuentas están horneadas y no fritas. Recién salidas del horno saben súper ricas, a mí me gustaron solas pero mi esposo les puso salsa (no es de extrañar, le pone salsa a tooooodo). Sobraron unas cuantas y las guarde en un molde hermético para comérmelas al día siguiente en el lunch, la verdad se aguadaron bastante y cambio su sabor. Así que la recomendación es comerlas el mismo día que las horneas. 
These jicama chips are a super healthy snack, low in calories and with a lot of fiber.
Estas chips de jícama son un snack súper saludable, bajo en calorías y con una gran cantidad de fibra.
- 2 medium jicama, peeled
- 2 teaspoons olive oil
- Zest and juice of 2 limes
- 1 teaspoon chili powder
- ¼ teaspoon salt
- Preheat oven to 200° C (392° F). Line 2-3 baking sheets with parchment paper or silicone mats.
- With a mandolin, cut the jicamas into super thin slices. Try to achieve the same thickness.
- In a large bowl mix the olive oil, juice and lime zest, chili powder and salt. Add the jicama slices, and mix well so that all the slices are impregnated with the liquid.
- Place the slices of jicama, in a single layer, on the prepared baking sheets. Bake for 25-30 minutes, turning halfway, or until they begin to brown.
- Enjoy!
- 2 jícamas medianas, peladas
- 2 cucharaditas aceite de oliva
- Ralladura y el jugo de 2 limones
- 1 cucharadita chile en polvo
- ¼ cucharadita sal
- Precalentar el horno a 200°C. Forrar 2-3 charolas con papel encerado o con tapetes de silicón.
- Con una mandolina, cortar las jicamas en rebanadas súper finas. Tratando de que todas tengan el mismo grosor.
- En un recipiente grande mezclar el aceite de oliva, jugo y ralladura de limón, chile en polvo y sal. Vaciar las rebanadas de jícama, y mezclar muy bien para que todas las rebanadas queden impregnadas con el líquido.
- Colocar las rebanadas de jicama sobre las charolas, tratando de que queden en una sola capa. Hornear por 25-30 minutos, dándoles la vuelta a la mitad, o hasta que empiecen a dorar.
- ¡A disfrutar!
Hello, if I have a dehydrator how many time I have to keep inside and what’s the temperature?
Hi Jacqueline! Sorry, I’m not familiar with the use of a dehydrator.
I modified the flavor profile for me, savory, not hot/spicy. I used my mandolin but some slices were a bit thicker on one end. Probably due to uneven pressure when slicing. So, some turned out a little bit less cooked. I also sealed them up overnight, bummer. Just too soggy! Then I started thinking about how I nuke thin cut hard salami and how crunchy it is, so I tried it with the chips. It worked! Plus they were more flavorful from sitting overnight.
Put slices between paper towel , then nuke …….time? Depends on how crispy they start out. I did 1min to start and then added 30seconds as needed.
Hi Lynn! Thanks for sharing all the information, it’s really helpful 🙂
I guess I sliced mine too thin. Half the chip was black and burnt and the other half of the same chip was soft an pliable. The flavor is wonderful. I’m guessing the oven is too hot so I will try again at a lower heat and longer time. I sliced at 1/6 inch on my mandolin.