Jicama Sticks
Crisp, juicy jicama cut into finger-friendly sticks with a refreshingly mild, slightly sweet crunch. This Mexican root vegetable snack takes just 10 minutes to prep and needs no cooking — just peel, slice, and enjoy with a squeeze of lime and a dusting of chili.
For 4 servings
- prep
Peel the jicama.
1.Slice off the top and bottom of the jicama with a sharp knife to create flat surfaces.2.Stand the jicama on one flat end and slice downward to remove the skin in strips.3.Trim away any remaining fibrous spots. - prep
Cut the jicama into sticks.
1.Slice the peeled jicama into 0.5-inch thick rounds.2.Stack a few rounds and cut them into 0.5-inch wide sticks.3.Aim for uniform sticks so they look neat and are easy to pick up. - mix
Season the jicama sticks.
1.Place the jicama sticks in a mixing bowl.2.Squeeze fresh lime juice over the sticks.3.Sprinkle chili powder and salt over the top.4.Toss gently until evenly coated.TIPAdd chili powder to your heat preference — start with a pinch and build up. - serve
Serve immediately or chill.
Arrange the sticks in a cup on a platter, or transfer to a container and refrigerate for up to 4 hours before serving. They stay crisp and refreshing cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a jicama that feels heavy for its size and has smooth, unblemished skin for maximum crunch and sweetness.
- 2Use a Y-shaped vegetable peeler for the initial skin removal, then switch to a knife for any stubborn fibrous patches.
- 3Cut the jicama sticks no thicker than ½ inch — thinner sticks are crunchier and absorb seasoning better.
- 4Taste the jicama before adding salt; some jicama is naturally sweet and needs less salt.
- 5For the brightest flavor, use freshly squeezed lime juice — bottled juice will dull the crisp, clean taste.
- 6If prepping ahead, keep the seasoned sticks in an airtight container in the fridge for up to 4 hours; they stay crunchy but can become watery if left longer.
Adapt it for your goals.
Spicy Mango Twist
Swap half the jicama for peeled, firm-ripe mango sticks — the sweetness and tropical acidity create a vibrant contrast with the chili-lime coating.
Tajín DustedTajín Dusted
Substitute the chili powder and salt with Tajín (Mexican seasoning blend of chili, lime, and salt) — it's a pantry shortcut that delivers a balanced, zesty kick in one sprinkle.
Cucumber Jicama MixCucumber-Jicama Mix
Replace half the jicama with Persian cucumber sticks — the cucumbers add a cool, hydrating counterpoint while keeping the snack light and refreshing.
Smoky ChipotleSmoky Chipotle
Use ground chipotle pepper instead of regular chili powder — the smoky heat pairs beautifully with jicama's clean crunch, giving a deeper, more complex flavor.
Agave Lime GlazeAgave-Lime Glaze
Add ½ teaspoon of agave syrup to the lime juice before tossing — for those who prefer a sweet-and-sour profile, it mellows the acidity and highlights jicama's natural sugars.
Why this is on our healthy list.
Low in Calories
Jicama is naturally low in calories (about 45 calories per cup), making these sticks a guilt-free, crunchy snack for weight management.
Rich in Dietary Fiber
One cup of jicama provides roughly 6 grams of fiber, supporting healthy digestion and helping you feel full longer.
Good Source of Vitamin C
Jicama contains vitamin C, which supports immune function and skin health; the added lime juice boosts this antioxidant content further.
Hydrating and Refreshing
Jicama is over 85% water, helping with hydration while delivering a satisfying crunch — perfect for warm weather snacking.
Frequently asked questions
Yes — jicama has a thick, fibrous, and slightly papery brown skin that is inedible. Always peel it completely, removing any woody patches beneath the skin.
