Low Carb Jicama Chips

The perfect, crispy, crunchy lower carb and keto friendly alternative to a classic potato chip.

Raise your hand if you’re a snacker too??? Ok, maybe don’t because I can’t actually see you (sorry I default to teacher mode sometimes, so hand raising seems natural), but if you’re a snacker like me then hi there. I see you (and now I am here to help).

Over the last year, I have really fallen in love with jicama. If you have never had jicama, it has a similar texture to a turnip and reminds me (in its raw state) of a water chestnut with its signature crunch. I’ve made a few jicama dishes over the last year as a lower carb alternative to classic potato based dishes (like these grilled jicama fries or this classic take on Keto Steak Frites. I wanted to take another approach and see if jicama would make a decent potato chip alternative that could be used for dipping and snacking. Spoiler alert, it did!

These chips can be made in the oven or in a dehydrator (I have used both methods). They are a easy to make and you can customize the flavor profile of your chips depending on how you season them (I made a ranch and BBQ flavor). These chips are perfect for dipping and make a great snack! Find the full recipe below and be sure to read through for all the helpful tips and tricks to making the perfect low carb chip!

“School” Supplies:

Sharp Knife or Mandolin
Cutting Board
Baking Sheet/ Parchment or Dehydrator

“Class” Notes:

The trick to making the perfectly crunchy jicama chip is really all in how you slice it. Start by removing the outside skin with a knife or a peeler. The jicama is naturally round in shape and often varies in size, so if you plan on cutting by hand (this is the method I used), then square a little off the bottom to stabilize the jicama to make it easier to cut.

If using a chef’s knife to slice, cut paper thin pieces (pictured) to ensure a crispy chip and not a chewy one. Additionally, you can also use a mandolin slicer but these tend to be a little more on the dangerous side (but will yield an even cut). Do what works for you!

Once the “chips” are sliced it’s time to season them! Jicama naturally contains a lot of water, so I prefer to let them dry out a bit on some paper towel before seasoning. Your seasoning can be as simple as salt and pepper or you can get as crazy as me and try your hand at some homemade ranch seasoning or even a BBQ flavor.

Have fun and play around (that’s the best part of cooking after all). Toss the jicama chips and the spices together in a bowl and prepare for baking or dehydrating.

As mentioned above, you can take two approaches to making your jicama chips. Regardless of which method you use, you need the temperature to be low and it’s going to be slow. My chips took about 3+ hours to make in a 225 F oven or in a classic dehydrator.

If baking, simply place the chips onto parchment in a single, even layer (no overlapping) and bake. Flip the chips half way through the process to ensure crispiness on both sides. If using a dehydrator, follow the standard guidelines for operating your appliance and dehydrate until crispy.

When I compared and contrasted the differences between the two cooking methods, I felt like the dehydrator yielded a slightly crispier chip but the oven produced a chip that stayed crispier, longer. These chips are best when eaten the day they are made (or they can get a little chewier from the moisture in the air as they sit for several days).

But let’s be serious, if you’re anything like me then you are eating these straight out of the oven too and they aren’t going to even last an hour (let alone days). Serve with your favorite dip (I’ll be sharing a few delicious one’s soon) or snack of these all by themselves.

Bon Appeteach,

-L