Get ready to transform your snack game with an irresistible Mexican-inspired treat that will make your taste buds dance! These crispy jicama chips topped with zesty mango salsa are not just a recipe, but a culinary adventure that promises to revolutionize your appetizer repertoire. Imagine biting into a perfectly crisp jicama chip, crowned with a burst of tropical mango salsa that delivers a symphony of flavors - sweet, tangy, and just a hint of spice. Whether you're hosting a summer gathering or craving a healthy, exciting snack, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 jicama, peeled and sliced into chips
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the jicama by washing thoroughly, then carefully peel the skin using a sharp vegetable peeler or paring knife, ensuring all tough outer layer is removed.
- Using a mandoline slicer or sharp knife, slice the jicama into thin, uniform chips approximately 1/8 inch thick. For best results, aim for consistent chip sizes to ensure even texture.
- For the mango salsa, select a ripe mango that yields slightly when gently pressed. Cut the mango by slicing along both sides of the pit, then dice the flesh into small, uniform cubes.
- Finely mince the red onion and jalapeño, removing seeds from the jalapeño if you prefer less heat. Combine diced mango, onion, and jalapeño in a mixing bowl.
- Squeeze fresh lime juice directly over the mango mixture, adding salt to taste. Gently mix all salsa ingredients, allowing flavors to meld for 5-10 minutes before serving.
- Arrange jicama chips on a serving platter and top with prepared mango salsa. For best flavor, serve immediately to maintain the crispness of the jicama chips.
- Optional: Chill the jicama chips in ice water for 15 minutes before serving to enhance their crisp texture and provide a refreshing element.
Tips
- Choose a firm, smooth jicama for the crispiest chips - look for one without blemishes or soft spots.
- Use a mandoline slicer for uniform, paper-thin jicama chips that will crisp up beautifully.
- For less heat, remove the jalapeño seeds before mincing.
- Let the mango salsa sit for 5-10 minutes before serving to allow flavors to meld and intensify.
- Chill jicama chips in ice water for extra crispness and a refreshing texture.
- Serve immediately after topping to maintain the chip's crunch and salsa's freshness.
- For a professional presentation, arrange chips in a circular pattern and top with salsa just before serving.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 18g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
