Baked jicama chips recipe by the culinary cure's kristen coffield

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.