Califonia Bountiful

The Nutrition Professor's jicama "chips"

These crunchy, refreshing chips are one of Timaree Hagenburger's favorite snacks.

Timaree Hagenburger, The Nutrition Professor
Cosumnes River College, Sacramento

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1 large jicama
Juice of 4 to 5 lemons
Cayenne pepper, chili powder or your favorite hot sauce (optional)


Rinse jicama and then peel it completely. Slice into 1/4-inch planks/chips and marinate in copious amounts of freshly squeezed lemon juice. For a little kick, sprinkle citrus-marinated jicama with your favorite chili powder or cayenne pepper. Keep in the refrigerator in a gallon zip-top bag and enjoy it all week long. We pack it in our kids' lunches, and I bring a baggie to work with my lunch.

Timaree Hagenburger says, "We love to use them in place of tortilla chips at our house. They get dipped into fresh guacamole, salsa and my husband and kids' all-time favorite: cowboy salad with calypso beans!"

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