Recipe: Jicama Nosh

A healthy alternative to chips
Sliced up pieces of jicama covered in cilantro and lime juice

When you’re looking for a snack with a crunch, opt for jicama instead of chips. Also known as a Mexican yam bean or Mexican turnip, jicama is low in calories and high in fiber and nutrients. Its clean and crisp flavor makes for a great appetizer, addition to an antipasto, or a healthy nosh to pack for lunch. Keep a container of it in your fridge for when those chip cravings hit — the crunch of this root vegetable, paired with cilantro and a bit of heat from the jalapeno, will satisfy your snack tooth.

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Prep: 20 minutes
Cook: None


  • 1/2 cup fresh lime juice
  • 1-1/2 tablespoons fresh cilantro, chopped
  • 1 teaspoon jalapeno chili, minced, roasted, peeled and seeded*
  • 1/2 teaspoon kosher salt
  • 1 jicama (about 1 pound), trimmed, peeled, cut into 2-inch-long by 1/4-inch-wide strips


  1. In a medium bowl, whisk the first four ingredients to blend.
  2. Add jicama strips and toss until jicama is thoroughly coated; serve.

*Chili preparation

  1. To roast the jalapeno pepper, hold it skewered over a low flame; roast each side until blistered skin forms, then remove the jalapeno from the skewer and wrap in plastic wrap for a few minutes, allowing it to “sweat” and cool.
  2. Once cool enough to handle, remove plastic wrap and use a small paring knife to gently scrape off all the blistered and blackened skin.
  3. Remove and discard the seeds from the jalapeno and finely mince.

Note: It’s best to wear vinyl or synthetic gloves or wash hands frequently when handling chili peppers. If you don’t have fresh jalapenos, you can substitute the canned version. For more zing, increase the amount of lime juice or jalapeno to taste.

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Nutrition information (per serving)

Makes: 6 servings
Serving size = 1/2 cup

Calories: 7.5
Total fiber: 0.4 g
Soluble fiber: 0 g
Protein: 0.14 g
Total fat: 0.03 g
Saturated fat: 0 g
Healthy fats: 0.001 g
Carbohydrate: 2.3 g
Sugar: 0.7 g
Added sugar: 0 g
Sodium: 190 mg
Potassium: 37 mg
Magnesium: 3 mg
Calcium: 4 mg

— From The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.

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