Almond Free Jicama Sticks with Lime & Sea Salt
Crisp, cool, and punchy with citrus, these jicama sticks are the kind of snack that disappears fast. Jicama has a satisfying crunch somewhere between an apple and a water chestnut, and once you coat it in fresh lime juice, zest, sea salt, turmeric, and a hint of ginger, it becomes something genuinely craveable. The whole thing comes together in one bowl with zero cooking required — just some peeling, slicing, and a quick toss. For anyone navigating tree nut concerns, this recipe is naturally in the clear: every ingredient is a whole food or a simple spice with nothing hidden inside. The turmeric gives the sticks a gorgeous golden tint while the ginger adds a subtle warmth that keeps each bite interesting. A scatter of fresh cilantro at the end brightens the whole plate and makes it look as good as it tastes. Serve it as a light appetizer, a side with tacos, or just a snack straight from the bowl — it's hard to go wrong.
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Learn more →Ingredients
4 servings
- 1 medium jicama (about 1.5 lb), peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Using a vegetable peeler, remove the tough brown skin from the jicama, then cut away any remaining fibrous layer just beneath the skin until the flesh is fully white and smooth.
- 2
Cut the jicama into 1/2-inch-thick slabs, then cut each slab into sticks roughly 3 inches long and 1/2 inch wide — similar in shape to thick-cut french fries.
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