Your whole food, plant-based life.

Raw Jicama Veggie Chips

It’s funny how things happen. I have been wracking my brain to come up with a recipe this week. I think I need a little vacation because I am suffering a bit of summer raw recipe development burn out. Which is crazy because summer is the best time to be eating raw food. Farmer’s markets are brimming over with beautiful produce, and even the big stores like Costco have a lot of local, organic goods coming in. Summer is a raw food party!


Jicama Chips @


Thinking that I needed to do something with all of the tomatoes that my heirloom plants have been producing (not to mention the ton that came in the CSA box yesterday), I set out to do a heirloom guacamole. Did I mention I also have 8 avocados sitting on my counter?

Guacamole needs chips and honestly, I have done corn chips. I think there are at least 3 different varieties on the site. I wanted something new and fresh.

And there is was. A giant jicama, sitting in the fridge just staring me down. I grabbed it, peeled it, cut it in half and sliced it very thin with my favorite mandolin. You really should have one of these Benriner Mandolinein your kitchen. They are inexpensive, easy to use and do the job so well that I have seen them in the kitchens of many top restaurants. I kid you not.



Raw Jicama Chips @

I tossed the slices in some Bragg Liquid Amino (a taste like soy sauce but lighter and with much less sodium), sprinkled them with some smoked paprika and a tiny bit of Himalayan sea salt. In to the dehydrator they went. 18 hours later, I had a chip that was so good, it could replace my craving for potato chips.

These veggie chips are crunchy, and delicious. Jicama tend to have a little sweetness and that sweetness combined with the salty, smoky seasoning put them over the top. Plus, no fat! Just make sure you leave them in long enough or they will be chewy not crunchy.

You will have to wait a few days for the guacamole. I am too busy eating the chips. And then I will be going to the store to buy more jicama.

Raw Jicama Chips

  1. Toss jicama slices with Braggs Liquid Aminos
  2. Lay on dehydrator screens and sprinkle with smoked paprika and Himalayan salt.
  3. Dehydrate  at 118 until completely dry and crunchy (Mine were in for 18 hours).

*Chef’s note: These chips really dehydrate down in size. Don’t be afraid to start big (not thick…big in diameter).

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  1. Dean Huscusson wrote on November 30, 2013

    W#wait to try it sounds great please put me on yo
    your e mail list thanks for all you do.

    • Susan wrote on November 30, 2013

      Hi, Dean, Thank you! Unfortunately, I can’t subscribe you to the email list…you have to do that. You can use the form in the upper right sidebar. Cheers!

  2. enith wrote on October 22, 2013

    Hi. this site has taken over my life. i spend hours just reading and learning about new ways to do things and new foods to try….just like the jicama. the problem is i live in sunny Jamaica where something i got in the UK i find it hard to get here. how can i get hold of jicama. Any suggestions anyone? Did i mention that i love this site? Well if i didn’t “i love this site.” Good job.

  3. Linda wrote on October 12, 2013

    Hmmmm, I have them in the dehydrator but was a little stumped with “tossing” them as they wanted to all stick together and in how much liquid ? Would spraying them with liquid aminos have worked as well? Cant wait as this is my first go with my new dehydrator !! 18 hours to go !! Thanks.

  4. Kristin wrote on September 5, 2013

    Hi Susan,

    Jicama chips, sounds delicious. Might be tasty too. I wonder you wrecked your mind for this, funny but amazing. True Susan, summer is a raw food party! And this Jicama chips going to make my day. Thank you :)

  5. rainbow wrote on August 18, 2013

    his susan, thanks for your recipes and inspirations. re the jicama chips, did you start them on a mat, or right on the dehydrator screen? i find thin things tend to get stuck if i don’t use the teflex or other mat for the first part. also, did you turn them after some while or leave them alone? thanks!

    • Susan wrote on August 18, 2013

      I just used a screen and did not turn them. :-)

  6. Faith wrote on August 18, 2013

    hey, these sound great! never heard of someone dehydrating jicama! and I love chips, have to resist the fried ones in the store… I don’t have a dehydrator,,,,,but might try low temp baking them.

  7. Frieda Gelber wrote on August 17, 2013

    Where does one purchase organically grown jicama in the USA?

    • Susan wrote on August 18, 2013

      I would use google to find something in your area.

  8. Helene wrote on August 17, 2013

    I’ll have to give those another try. I tried them a couple of weeks ago, just on a whim after tasting jicama for the first time and finding them very similar to potatoes but a little sweeter and juicier. After soaking and dehydrating them, I found that they had the closest texture to a potato chip that I’d come across (so far) but there was also some bits of the jicama chips that got extra crunchy or really hard to crunch down on. I thought it might have something to do with the jicama’s texture and then thought that maybe blending it first might get rid of those extra hard parts. Did you find that with yours? Or maybe I should have left them in longer?

    • Susan wrote on August 17, 2013

      Helene: I did not have that problem. I think it is quite essential that they are sliced VERY thin. I did not soak them, either. And you need to leave them in until they are very dry. :-)

  9. Mark Sylvester wrote on August 17, 2013

    Just in time. Susan, thanks. I was checking my email, got this post, and thought, hmm, I think I have all the ingredients on hand – even the smoky paprika… so, 12 minutes later, I have 3 trays of Jicama Chips in and they’ll be ready for Sunday snacking!

  10. Kathy wrote on August 17, 2013

    Is there an alternate way to make them without a dehydrator? I don’t have a dehydrator! Thanks


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