Sweet and Spicy Jicama and Plantain Chips

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.

Sweet & Spicy Jicama & Plantain Chips www.fooddonelight.com

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 & Spicy Jicama & Plantain Chips www.fooddonelight.com

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.

Sweet & Spicy Jicama & Plantain Chips www.fooddonelight.com

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!

 

Sweet & Spicy Jicama & Plantain Chips www.fooddonelight.com

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Sweet and Spicy Jicama and Plantain Chips

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 12 servings

Calories per serving: 97

Fat per serving: 2 grams/Carbs 19 grams/Fiber 6 grams/Protein 1 gra

Sweet and Spicy Jicama and Plantain Chips

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°.
  2. Using a microplane, slice plantains and jicama into 1/8 inch slices.
  3. In a bowl, toss together all ingredients.
  4. Place chips in a single layer on two baking sheets.
  5. Bake for 10 minutes then turn the chips over. Bake for another 10 minutes or until done.

Notes

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.

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Scallop Ceviche Food Done Light #cevicherecipe #scalloprecipe #healthymexican #mexicanappetizerScallop Ceviche with Baked Plantain Chips

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Comments

  1. says

    I think,you left jicama out of your list of ingredients. It’s always interesting to me how we can read what we want to say. I figured it out. Thanks for a great way to use these two “little used” ingredients.

    Linda

    • Christie Daruwalla says

      Thanks for catching for me. Editing is not my strong suit and my Editor, Mom, hasn’t gotten to it yet.

    • Christie Daruwalla says

      Hi Lindsay, They definitely are a delicious alternative and you can control what is in them.

  2. Roxxi says

    I wish that there was a trick to keeping them crisp longer. I’m going to try storing them in a tupperware lined with paper towels to absorb any moisture.

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