Sweet & Spicy Jicama and Plantain Chips are the perfect substitute for tortilla chips. Bake up a batch for a Cinco de Mayo celebration or if you are craving Mexican food.
I am a chips girl. I love them, all of them. Potato chips, tortilla chips, pop chips, corn chips, oh how I love thee! I certainly enjoy eating a sweet piece of chocolate but one piece and I’m good. A salty potato chip, on the other hand, I want to eat the whole bag. I love that crunch and the saltiness on my tongue. There is something so satisfying and stress-relieving about chomping into a potato chip. To satisfy my unquenchable desire for chips, I’ve had to resort to making my own. Boy was I ever rewarded for a little work. Jicama is made to be a chip. It soaked up all the spices and crisped beautifully in the oven. The heat accentuated the flavor and caramelized these little chips of joy. One warning, you have to eat them the day you make them! They get soggy the next day. Since I could eat the entire load, it is probably a good thing I only have one day to enjoy this little sweet, spicy and salty chip.
Sweet and Spicy Jicama and Plantain chips don’t even need dip. Sure you can dip them but they are so good you can skip the calories of the dip and just enjoy. Although if you consider salsa a vegetable like I do, (Hey, it is all vegetables anyway) then feel free to dip away. I would never dissuade you from eating your vegetables. Actually you are getting a double dose of vegetables. Jicama and plantains are vegetables too. Vegetable power all the way.
Of course, when you are eating Sweet & Spicy Jicama and Plantain chips, you need something to wash it down with. My favorite cocktail, a margarita on the rocks with salt, will pair perfectly with the flavors of the chips. Looks like my Cinco de Mayo menu is complete. We’ve got a snack of Sweet & Spicy Jicama and Plantain Chips with a margarita. Then Salsa Verde Chicken Chilaquiles with a margarita. I won’t need dessert after all of that. Salud!
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- 2 plantains, peeled
- 1 large jicama, peeled and cut in half
- 2 tbsp. olive oil
- 1 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/2 tsp. cayenne
- Preheat oven to 400°.
- Using a microplane, slice plantains and jicama into 1/8 inch slices.
- In a bowl, toss together all ingredients.
- Place chips in a single layer on two baking sheets.
- Bake for 10 minutes then turn the chips over. Bake for another 10 minutes or until done.
These are best when eaten the same day. They will get soggy the next day. You can try re-crisping them in a hot oven.
But wait, there’s more. Check out these deliciously, healthy snack foods: