Lupin Free Jicama Sticks with Lime & Sea Salt
Crisp, cool, and bursting 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 bright lime juice and zest, while a touch of turmeric and ginger adds just enough warmth to keep things interesting. Every ingredient here is straightforward and naturally plant-based, so there's no need to scrutinize labels or worry about hidden legume-derived additives that can sneak into processed snacks and seasonings. The technique is simple — peel, slice, toss, and rest — and that short five-minute marinating time makes a real difference, letting the spices settle into the surface of each stick. Fresh cilantro scattered over the top is optional but adds a herby pop that ties everything together. This is the kind of recipe that works as a light appetizer, a side alongside grilled mains, or an afternoon snack straight from the bowl.
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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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