Jicama Chips

These are addictively delicious, but take a long time to dry out in the oven and become crisp. I like to make them on days when I am working at home as a nutritious treat.
Course Appetizer, Side Dish, Vegetables
Keyword jicama


  • 1 medium size jicama


  1. Peel a medium size jicama and cut in half lengthwise.
  2. Slice the jicama on a mandoline set to about 2mm.
  3. Spread the slices in a single layer on two to three parchment or silicone mat-lined, rimmed baking sheets.
  4. Brush jicama on both sides with a thin coating of olive oil and sprinkle with salt and freshly ground black pepper.

  5. Bake 225°F, turning the jicama every 20 minutes until crisp, two plus hours baking time.
  6. Chips are done when golden and crisp.
  7. Remove chips to a baking rack, they will continue to crisp as they cool.

Recipe Notes

Jicama is known as the Mexican “potato”, because it is often substituted as a version of a baked potato in Mexico. It is in the sweet potato family, but has the texture and crunch of a water chestnut. Delicious and nutritious raw or cooked, jicama is fiber-rich and low in carbohydrates, clocking in at only 49 calories a cup. It is also a good source of vitamin C, potassium and trace minerals.

Click here for my top olive oil and salt and freshly ground black pepper picks.

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I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.