Jicama “Potato Chips”
4
servings15
minutes8
hours70
kcal5
grams2
gramszero
grams2
gramsIt took me a while to dial in on this recipe. Along the way, I made some interesting discoveries. First, slicing the jicama perpendicular to the root/top creates a crispier chip. Second, brining the jicama slices in salt and vinegar has a little impact on the taste — but more importantly, it also causes the chips to crisp up better. Lastly, a lower dehydrating temperature with a longer time yielded a better chip.
You can use however much jicama you want. I started with one very large jicama (about 3 lbs). After peeling and slicing, I had about 2.2 lbs. After dehydrating, my chips weighed in at around 4 ounces.
I strongly recommend watching the video before making this recipe, as it will make the steps much more clear.
Ingredients
2-2.5 lbs jicama, peeled (1 kg) *see notes
1/4 cup water (60 mL)
1/2 cup white vinegar (120 mL)
1 tsp sea salt
seasoning *see notes
Directions
- Mix the water, vinegar and salt in a bowl or Pyrex measuring cup.
- Because of the thickness of jicama skin, I recommend using a knife to “peel” it. Cut off both the top and root end, then make slices along the circumference to remove the skin (see the video for a demonstration).
- Cut the peeled jicama in half, perpendicular to the root end. Then using a mandolin slicer at its thinest setting slice both halves of the jicama along this same perpendicular cut you made (again, see the video if this is unclear).
- Layer the slices of jicama in a large bowl or baking pan, periodically pouring some of your salt and vinegar brine over it. Allow the jicama to soak in this brine for an hour hour two, flipping over the mass of jicama slices halfway through.
- Drain the brine from the jicama slices and arrange on dehydrator trays. At this point, you will likely want to add seasoning (super fine sea salt, vinegar powder, popcorn seasoning, etc.)
- Dehydrate at 115F (46C) for 8 hours, turning the trays at 4 hours. It is possible that after dehydrating, the chips may not be completely crisp. Allow them to cool, then place them in a ziplock bag with a desiccant packet and they will crisp up.
Recipe Video
Notes
- Nutritional information is based on a serving size of one ounce.
- 3 lbs of jicama will yield 2.2-2.5 lbs of jicama after the ends are removed and it has been peeled.
- For seasoning, if you want a great salt and vinegar taste, I recommend using vinegar powder mixed 2:1 with fine sea salt, sprinkled over the jicama before dehdrating.
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What thickness number on your mandolin do you slice the jicama? In the video it says 1 tsp to water & vinegar, but printable recipe says 1/2 tsp. Which is it? Thanks 🙂
My hand mandolin only has one thickness. I’m guess 1mm or 2mm.
Making these today. Really excited to see how they turn out. Doing a mix of hot sauce powder and ranch seasoning. One on the mandolin was too thin so went up to 2 and came out perfect.
Can the dehydration be done in the oven? I do not have a dehydrator
Without a dehydrator, it’s probably not worth the time or effort.
I have a dehydrator setting on my instant pot. Will that work? I am excited to try this recipe.
The issue is less about the tool/appliance used for dehydrating and more about surface area. I fear that using an Instant Pot, you’re not going to be able to do enough chips to make it worth your while.
Is the step where you soak the jicama in vinegar and water necessary for texture? I’m not a fan of vinegar.
I would at least soak them in salt water then
Thanks for the peeling demonstration. Also, love your shirt!
Thanks that sounds delicious I am going to try your recipe
Went to check out the vinegar powder and it is unavailable. Do you have another suggestion?
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These were good. I am a fan of vinegar. My next try will be sweetening then and adding cinnamon. I’ll dry them less and try to get something like dehydrated apples