Jicama With Chili Salt

Total Time
Prep 15 mins
Cook 0 mins

This is an adopted recipe that I have finally had the opportunity to try. The combination of the lime with the chili salt on the crisp jicama is really good. I used a chipotle chili pepper and found the ration of salt to heat to be just right. The original posted tried this at a sample table in Whole Foods Market.


  1. Mix salt with chili powder to taste. Place in a small, shallow bowl.
  2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
  3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
  4. To eat, rub jicama with lime, and then dip in chili salt.
  5. You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.
Most Helpful

Wow is right! Delicious! After seeing this recipe I headed to the Asian market in Philadelphia this morning and picked up some wonderful jicama. This stuff is addictive! I used a whole teaspoon of chili powder to the tablespoon of kosher salt. Mmm.. the cold and crunchy jicama with the lime juice and seasonings was very satisfying.

luvmybge February 13, 2008

WOW! This is good! I like jicama but never know how to use it. This would be a great snack just to have around to munch on instead of potato chips. I used 1/4 tsp. chili powder but next time I'm going for the full amount. I can't wait to go back to the store for another jicama. Thanks for posting this!

AuntMare January 19, 2008