Crispy jicama chips make are a great light and tasty alternative to potato chips and they’re low-carb! Read on to see how (after a few tries!) I made them.
I was in Safeway this weekend and came across these veggie chips in the bulk food section…Yummy, right?!? They are much like Terra chips only a bit thicker and it had different veggies like green beans and carrots. Sounds weird, I know. I’m not gonna lie, I was scared to try the beans, but they were really good! I found out the brand is Open Nature. The ingredients are: Sweet Potatoes, Squash, Taro, Carrots, Green Beans, Canola and/or Palm Fruit Oil, Fructose, Sea Salt. Manufactured in a facility that processes peanuts, tree nuts, milk, wheat, egg and soy. Made without artificial flavors or preservatives. They have 130 calories per 28g serving (about 15 pieces), 22g Carbs, 4g Fat, 1g Protein, 125mg Sodium, 4g Sugar. All in all, not too bad if you’re craving something salty but they could have left out the fructose and although they are vacuum fried, they are still fried – in canola oil.
So why am I going on about these chips?? I have a point, I promise. It got me thinking, could I make something similar without being fried and without a fancy appliance such as a food dehydrator? The answer is “yes!” – after a bit of trial and error.Crispy Jicama Chips! When that potato chip craving hits try these and reduce calories, carbs &… Click To Tweet
I’ve been meaning to try jicama chips but had put it off because there was no way I was turning my oven on in this heat, but folks, I sweated it out just for you and baked up a few batches. The concept seemed pretty simple, slice thin, season and bake for 25-30 minutes.
The first batch went in, I set the timer for 25 minutes, walked away and began typing this post. Then, that familiar smell – something was burning. I walked back into my kitchen and there was a nice pile of smoke coming from the oven. With 4 minutes still left on the timer, I ended up with this…Lesson learned. 25 minutes is too long for my oven! To be honest though, they weren’t too bad! Even the burnt ones, but I’m weird like that.
Back to the drawing board and in goes the next batch. This time I watched it a bit closer and ended up with these…Not bad. Some were crispy and some were still a bit floppy. So in goes the next batch…
This time I did not spray them with olive oil spray and they did not crisp up as quickly so I was able to put them in for 23 minutes. Moral of the story, do not use olive oil or spray and keep an eye on them at about 18 minutes. Every oven is different so yours may cook as long as 25-30 minutes or as little as 20 minutes.
- 1 medium jicama
- Seasonings of your choice - try garlic powder, chili powder, onion salt, Mrs. Dash or plain sea salt. For a sweet variation, try cinnamon and brown sugar
- Parchment paper
- Baking sheet
- Preheat your oven to 400F. Peel the jicama and cut into 4 cubes or manageable sizes. Using a mandolin or carrot peeler, slice the jicama really thin.
- Line a baking sheet with parchment paper, lay the pieces flat and close together (they will shrink up) but not overlapping.
- Sprinkle with your favourite seasoning*.
- Bake in the oven for 20-25 minutes (keep an eye on them!)
- Remove and let cool. Eat them plain or enjoy with your favourite dip
- 38 Calories, 9g Carbs, 0g Fat, 1g Protein, 4mg Sodium, 2g Sugar
- *I used Mrs. Dash Chipotle seasoning and garlic powder
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.