Hazelnut Free Jicama Sticks with Lime & Sea Salt
Crisp, cool, and bright with citrus, these jicama sticks are the kind of snack that disappears fast once they hit the table. Jicama has a satisfying crunch that holds up beautifully to the punchy lime juice and zest, while turmeric and ginger add a subtle warmth that keeps things interesting. 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 allergies, this recipe is naturally worry-free from start to finish, built entirely from fresh produce and pantry spices with no hidden risks lurking in the ingredient list. A scatter of torn cilantro at the end adds a herby pop of color if you're feeling it. Serve these alongside grilled proteins, pack them into a lunchbox, or just set them out as a party snack — they're refreshing, light, and genuinely hard to stop eating.
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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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