Jicama “Potato Chips”

Jicama “Potato Chips”

5 from 2 votes
Recipe by Steve @ SeriousKeto Course: Appetizers & SnacksDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

8

hours 
Calories

70

kcal
Total Carbs

5

grams
Net carbs

2

grams
Fat

zero

grams
Protein

2

grams

It 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.

Products used in this recipe:

2 Comments

  1. 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 🙂

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