Nitrate & Nitrite Free Jicama Sticks with Lime & Sea Salt
Crisp, cool, and bursting with citrus, these jicama sticks are the kind of snack that disappears fast. Jicama has a satisfying crunch that holds up beautifully to the bright punch of fresh lime juice and zest, making every bite feel refreshing without being heavy. A pinch of sea salt, a whisper of turmeric, and a touch of ground ginger round out the seasoning into something that tastes way more complex than the short ingredient list suggests. For anyone keeping a close eye on processed additives, this recipe is naturally in the clear — every ingredient is whole, fresh, or a simple dried spice, with zero cured or preserved components to worry about. Packaged snacks and deli-style sides can be a minefield when you're avoiding certain preservatives, so having a go-to recipe this easy and this good is genuinely useful. The optional cilantro adds a herby lift that ties everything together, but the sticks are absolutely worth making even without it. Toss, rest, serve — it's that simple.
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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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