• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Appetizers, Drinks and Dessert

    Spicy Jicama Sticks

    Published: Sep 6, 2012 · Modified: Jan 26, 2015 by Mike Vrobel · This post may contain affiliate links · 2 Comments

    Jicama reminds me of apples - it has the same crisp crunch, with a hint of a sweet taste. Think of a granny smith apple, but crunchier, milder, and less tart. I have eaten it a number of times, but I never had an opinion about it one way or the other. That is, until I had it as part of an appetizer at Frontera Grill in Chicago. Rick Bayless took a page from Mexican street vendors and sprinkled the jicama with a blend of chile powder and salt. The crunch and hint of sweet were enhanced by the spicy salt.

    Spicy jicama sticks are now my go-to party appetizer when I want to bring something interesting but healthy. The chile salt is best with guajillo chile powder (look at your local Mexican market), but ancho chile powder makes a decent substitute.

    Recipe: Spicy Jicama Sticks


    Adapted From: Rick Bayless Fiesta At Rick's

    Cooking time: 10 minutes

    Ingredients

    • 1 medium Jicama, about 1 pound
    • 2 tablespoons guajillo powder (or ancho chile powder)
    • 1 tablespoon fine sea salt

    Directions

    1. Prep the jicama
    Peel the jicama, then trim off the top and bottom. Slice the jicama into half inch thick planks, then slice crosswise into half inch thick sticks. (Think thick-cut French fries. About that size.). Mix the chile powder and salt until completely combined.

    2. Serve the jicama
    Right before serving, sprinkle the jicama with the chile salt. Pass the shaker of chili salt at the table for anyone who wants to add more heat and spice.

    2 parts chile powder, 1 part salt

    Notes

    • Some stores sell jicama with a waxy coating - it makes peeling more difficult. Use a heavy duty peeler, or live with a little waste and trim the peel off with your knife.
    • I love the guajillo chile salt from this recipe. I don't just use it on jicama. I make a shaker full, then use it on anything I want to give a sprinkling of Mexican heat.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:

    Toasted Ancho Salsa
    Mexican Hot Chocolate

    Adapted from:

    Rick Bayless Fiesta At Rick's

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you.

    More Appetizers, Drinks and Dessert

    • A piece of chocolate cheesecake, topped with whipped cream and a sliced strawberry, on a red plate, in front of a bowl of chocolate chips and strawberries.
      Instant Pot Chocolate Cheesecake
    • A piece of carrot cake on a purple plate
      Instant Pot Carrot Cake (with Cream Cheese Frosting)
    • A smoked salmon deviled egg on a teal egg plate
      Instant Pot Smoked Salmon Deviled Eggs
    • A plate of BBQ meatballs with frilly toothpicks, and an Instant Pot and more toothpicks in the background
      Instant Pot BBQ Meatballs

    Sharing is caring!

    Reader Interactions

    Comments

    1. Mike V @ DadCooksDinner says

      September 07, 2012 at 1:34 am

      Thanks - I'll try that next time.

      Reply
    2. Kelli Oliver George says

      September 06, 2012 at 3:23 pm

      I LOVE jicama sticks -- the texture, the taste -- they are just perfect!

      You asked for ideas -- here is one:
      At Indian stores, you can buy chaat masala. I sprinkle this on fresh fruits or salads, but I think this would also be a great idea for jicama sticks.

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • Instant pot pulled pork sandwich with barbecue sauce
      Instant Pot Pulled Pork
    • A plate of cooked chicken thighs, with an Instant Pot and a jar of paprika
      Instant Pot Quick Boneless Skinless Chicken Thighs
    • A plate of sauerkraut and pork ribs with mustard
      Instant Pot Pork and Sauerkraut
    • A plate of fettuccine alfredo, sprinkled with red pepper flakes
      Instant Pot Fettuccine Alfredo

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    3 shares