Citrus Herb Jicama Chips

Ingredients

• 3jicama, peeled and thinly sliced with a wavy-edged knife
• 60 ml (¼ cup)minced fresh herbs, such as sage, rosemary and thyme
• 2 tablespoonslemon zest
• to tastekosher salt
• as neededcoconut oil, for frying

Instructions

1. 1

   Heat the oil

   Pour enough coconut oil to make a thin layer, about 1.3 cm (½ inch), into a large, heavy-based pot. Heat it over a medium-high setting.

2. 2

   Fry the jicama

   When the oil is hot, add the jicama slices and fry until golden on both sides.

3. 3

   Drain the chips

   Lift the jicama from the pot and place it on a plate lined with kitchen paper to drain.

4. 4

   Add the toppings

   While the chips are still hot, sprinkle them all over with salt, herbs and lemon zest.

5. 5

   Serve at once

   Serve the chips immediately.

What are jicama chips?

Jicama is a crisp, mildly sweet root vegetable often eaten raw or cooked. Here, thin slices are fried for a crunchy snack, then seasoned with herbs and lemon zest.

The recipe takes an American-style approach to chips, using jicama in place of potatoes. Frying brings out golden edges, while the fresh, fragrant topping gives each bite a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 1g protein, 9g carbs, 3g fat.

The jicama provides most of the carbohydrates, while the coconut oil contributes most of the fat; the herbs and zest add flavour without much protein. To make the plate more filling and balanced, serve a portion with a protein-rich main and extra vegetables.

Cut the jicama evenly

Thin slices: cut the peeled jicama into even pieces so they cook at a similar rate. A wavy-edged knife adds ridges, but a regular sharp knife works too.

Dry surfaces: if the slices are wet after peeling or cutting, pat them dry before frying to limit splattering.

Fry in a single layer

Hot oil: heat the coconut oil over medium-high heat before adding the jicama. It should be hot enough to fry the slices, but not smoking.

Room to move: fry in batches if needed rather than crowding the pot. Overlapping slices can cook unevenly and are less likely to brown well.

Look for golden edges

Colour cue: the method gives no exact frying time, so use the colour on both sides to judge when the slices are ready. Keep an eye on them as they cook.

Crispness: drain the chips on kitchen paper and serve promptly. They may soften as they stand, especially once piled together.

Finish while hot

Fresh herbs: sage, rosemary and thyme make a savoury, aromatic mix, but the recipe also works with another combination of fresh herbs.

Lemon zest: sprinkle it over the hot chips along with the salt and herbs so the toppings cling to the surface. Use zest rather than juice to keep the chips from becoming wet.

Serve as a snack or side

Straight away: bring the chips to the table as soon as they are seasoned for the best crunch. They work as a snack or as a side alongside a meal.

On the plate: pair them with a source of protein and other vegetables for a more substantial meal.

Recipe notes & tips

• Slice the jicama evenly so the pieces cook at a similar pace.
• Use a large, heavy-based pot to help the oil heat steadily.
• Fry in batches if the slices do not fit comfortably in the pot.
• Drain the cooked slices on kitchen paper before adding the toppings.
• Season the chips while they are still hot so the herbs and zest cling.

Variations

• Herb mix: use a different combination of fresh herbs to change the aroma.
• Extra citrus: add a little more lemon zest for a brighter finish.
• Peppery finish: add freshly ground black pepper with the salt.
• Plain and simple: use only salt and lemon zest if you want the herbs to take a back seat.

Common mistakes to avoid

• Uneven slices: thick and thin pieces cook at different rates, so aim for a consistent cut.
• Cool oil: adding jicama before the oil is hot can leave the slices greasy; wait until it has heated.
• Crowded pot: too many slices at once can hinder even browning; fry in batches.
• Skipping the drain: excess oil can make the finished chips feel heavy, so use a paper towel-lined plate.
• Adding toppings late: the herbs and zest may not cling as well once the chips cool; season them while hot.

How to store

These chips are best served straight away, while crisp. If you have leftovers, refrigerate them in a covered container and reheat briefly in a hot oven or air fryer; they may not regain their original crunch.

Frequently asked questions