jicama chips

Crispy Jicama Chips

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…photo 1(25)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 & fat. 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…jicama chipsLesson 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…jicama chipsNot 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.jicama chips

Crispy Jicama Chips
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  1. 1 medium jicama
  2. 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
You will also need
  1. Parchment paper
  2. Baking sheet
  1. 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.
  2. Line a baking sheet with parchment paper, lay the pieces flat and close together (they will shrink up) but not overlapping.
  3. Sprinkle with your favourite seasoning*.
  4. Bake in the oven for 20-25 minutes (keep an eye on them!)
  5. Remove and let cool. Eat them plain or enjoy with your favourite dip
Nutritional Info per 100g
  1. 38 Calories, 9g Carbs, 0g Fat, 1g Protein, 4mg Sodium, 2g Sugar
  2. *I used Mrs. Dash Chipotle seasoning and garlic powder
  3. 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.
The Happy Health Freak http://thehappyhealthfreak.com/

jicama chipsBy the third and fourth batch, these came out nice and crispy.  Bake these up next time you have a craving for potato chips!  They are super low in calories, carbs and fat!


  • trixfred30 July 15, 2013 at 12:10 pm

    Try, try and try again. That’s the watchword in this kitchen. Well done for persevering – but I’m not sure I know what a jicama is, reckoning it’s a squash. But too exotic fir South London (which has hit the heady heights of 88 F – we’re unable to move over here – that hot!

    • thehappyhealthfreak July 15, 2013 at 12:15 pm

      Haha…thanks! Yes, I was determined to get at least one batch to come out right! A jicama is also known as the Mexican Potato. It is much like a turnip only sweeter. I love it raw! It is hard to find sometimes even here, but when I see them I always grab one.
      I think it was 88 in my house last night. I don’t know how we are surviving without air conditioning. The only thing that saves us is there is no humidity here, just dry, stale , non-moving heat! Stay cool out there!

  • maluhiapt July 16, 2013 at 1:36 am

    Reblogged this on An article a day keeps the boredom away.

  • Sarah May 30, 2016 at 6:32 pm

    Do these stay crispy? How long do the keep?

    • happyhealthfreak May 30, 2016 at 6:53 pm

      Hi Sarah! They are best eaten right away. Once they are sealed in a bag or container they will loose their crispness. But they still taste good! I would say they keep a few days…but they never last that long in my house 😀

      • Sarah May 31, 2016 at 10:33 am

        Thanks! Going to try them right now 🙂

  • Valli August 24, 2018 at 2:53 am

    Have you tried making tostada shells from the Jicama tortillas by dehydrating? I am really interested in that.

    • happyhealthfreak August 24, 2018 at 2:38 pm

      I haven’t, but that sounds amazing! I don’t have a dehydrator 🙁

      • Jeanie November 12, 2018 at 10:18 am

        You can use your oven – sorry it will heat your house. I preheat to 170* and leave in over night. In the morning, test for crisp/dryness and there you go.


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