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.
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.
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!
Serving Size: 1
Amount Per Serving: Calories: 67 Total Fat: 3g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 149mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 5g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
*This post is sponsored by Crisp Cooking. All content and opinions are my own.