Low Iodine Jicama Sticks with Lime & Sea Salt
Crunchy, refreshing, and bursting with citrus heat, these jicama sticks are the kind of snack that disappears fast. The jicama itself is a naturally starchy root vegetable with a satisfying snap, and once it's tossed in fresh lime juice, zest, turmeric, and ginger, it transforms into something genuinely exciting. For anyone navigating a low-iodine eating plan, snack options can feel limited — especially anything pre-packaged or heavily seasoned with mystery ingredients. This recipe sidesteps all of that by relying entirely on whole, plant-based ingredients with no seafood, dairy, or iodized salt in sight. The sea salt used here is a smart swap, since it's typically non-iodized, keeping the seasoning clean and compliant. A quick five-minute rest lets the lime and spices soak into each stick, so the flavor goes beyond the surface. Tear some fresh cilantro over the top and you've got a vibrant, crowd-pleasing snack that feels anything but restrictive.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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