These easy pan-fried jicama chips are tossed with fresh herbs and citrus zest for a deliciously crunchy alternative to potatoes.
I seem to be having a mental block when it comes to these jicama chips as I’ve referred to them as parsnips no less than 5 times.
On my grocery list before I even made them, parsnips.
When I was texting people while making them, also parsnips.
When I talked about how good they were, parsnips.
And lastly, when I was editing the pictures of these jicama chips yesterday to share with you today, parsnips.
Luckily, my brain started working again before naming the post otherwise that could’ve be awkward.
Funny thing is, I don’t even really like parsnips!
I mean, they’re ok but one bad experience with an attempt at nut butter parsnip fries a couple of years ago was enough to kind of turn me off for awhile.
Jicama fries, however, are totally delicious and I highly recommend them for another way to enjoy baked jicama in a crunchy way.
So, I have no idea why my brain keeps confusing jicama with parsnips. They don’t even look alike and they sure as heck don’t taste alike!
Parsnips epitomize a root vegetable and jicama is more like a water chestnut with it’s fresh crispiness.
I know you’re probably thinking, “um, the only time I’ve eaten jicama is in those lame store bought veggie trays with the nasty ranch dip in the middle” and my goal today is to push those far out of your mind and convince you to fry it up and make some jicama chips!
Crinkle cut stuff is just more fun.
I don’t know why, it’s just fact.
Just like waffle fries beat traditional fries (hence my Chick-fil-A obsession), a few ridges in whatever it is you’re slicing makes eating it that much better.
I made these jicama chips with a wavy knife.
It’s a kitchen tool that’s totally unnecessary but totally fun at the same time and really doesn’t take up too much space to keep on hand.
Extra worth it if you have kids!
I’ve used it on potatoes, on beets and pretty much anything else conducive to slicing and roasting and figured it was time to get my fry on with some jicama next.
What Is Jicama?
Jicama is a round shaped root vegetable with a brown papery skin and a white starchy inside. It’s the root of a bean plant actually. The beans themselves are toxic but the root (jicama) is not!
It grows in warmer climates (originally from Mexico) and is also known as a Mexican potato, Mexican water chestnut and a Chinese turnip.
Its flesh is super juicy and crunchy and sort of sweet and nutty. I absolutely love jicama sliced and served cold, it’s incredibly refreshing! Try tossing it with lime juice for a fun treat. Or, use it to make this jicama salad with a delicious honey lime dressing.
How To Make Jicama Chips
There are really just two steps to making this easy jicama chip recipe:
- Slice the jicama
- Pan fry
Using a wavy knife or just a sharp regular knife, thinly slice the jicama root.
Heat some coconut oil in a sturdy pan with a higher sides over medium-high heat. Once the oil is hot, add some of the jicama slices to the pan and fry until golden brown around the edges, flipping halfway through.
Transfer the fried jicama chips to some paper towels to drain off the excess oil and continue, adding oil to the pan as needed until all the jicama is fried into chips.
You can eat the jicama chips just like this, maybe with some kosher/sea salt sprinkled on top or you can top with the citrus herb seasoning as pictured.
Because of the freshness factor going on with jicama, I thought the citrus herb seasoning would go really well with the crispy chips after they’re fried up in some coconut oil.
A quick chop of whatever fresh herbs you have on hand (although I’m quite partial to rosemary), some lemon zest, a good dousing of kosher salt and you have the perfect seasoning to toss with the hot jicama chips.
With Cinco de Mayo coming up and jicama being a plant native to Mexico, it’s only fair to add this to your party plans.
Move over, pineapple guacamole!
Love these jicama chips? Don’t miss these other vegetable chip recipes!
Citrus Herb Jicama Chips
- 3 jicama peeled and thinly sliced with a wavy/crinkle cut knife
- ¼ cup minced fresh herbs I used a mixture of sage, rosemary and thyme
- 2 tablespoons lemon
- kosher salt
- coconut oil for frying
- Heat enough coconut oil so that there is a thin layer (about ½ an inch) in a large, heavy bottomed pot over medium-high heat.
- Once hot, add jicama slices and fry until golden on each side.
- Remove jicama from pot and transfer to a paper towel lined plate to drain.
- Sprinkle salt, herbs and zest all over chips while still hot.
- Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Crisp Cooking. All content and opinions are my own.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.