Raw and crisp jicama, fries, seasoned perfectly to make a spicy and tangy, nutrient packed snack.
Jicama Fries???? What’s that you ask. Well, lets start with what a “jicama” actually is and how to pronounce it.
“Hee-cama” is a tuber or root vegetable. Some call it a Mexican water chestnut since it has some of the same characteristics such as its crisp, white, watery flesh. I like to think of it as a cross between an apple and a turnip since it has a mild flavor and takes on the flavors it is seasoned with. However, don’t expect to eat the skin or peel it easily. It’s outer peel is pretty tough and I end up using a paring knife instead of a peeler to remove it.
Once you get past that outer skin, you will find an incredibly versatile vegetable. It can be chopped, cubed, shredded, sliced into sticks, raw or cooked, and can be used in salads, slaw, soup, and with other veggies and fruits like oranges, apples, and strawberries. A favorite Mexican recipe (and mine as well) is chilled jicama sticks or slices, sprinkled with chili powder, salt, and lime juice. Kinda like Lime flavored tortilla chips, but not! These are zesty from the lime and as spicy as you want to make them.
Raw & Spicy Jicama Fries
- 1 large Jicama (at least 2 lbs.), peeled and cut into french fry sticks.
- 1-2 TB. chili powder
- 1 tsp. sea salt
- Juice of 1 lime
- Place jicama fries in a large bowl with a lid.
- Squeeze juice from lime and give a quick mix to coat.
- Sprinkle with chili powder and sea salt. Seal container with lid and give a few good shakes to distribute spices.
- Refrigerate for at least 20 minutes for the flavors to infuse OR eat immediately if you can’t wait.