Jicama is a camp snack that feels like a reset button after a hot hike or a dusty drive. The sticks stay crisp and juicy, then a squeeze of lime and a light coat of Tajín bring salt, chile heat, and bright citrus without weighing you down.
This is an easy win when the stove’s already busy or you’re trying to stretch fuel—just a knife, a board, and a container. The texture holds up in a cooler better than most cut veggies, so it’s great for passing around at the picnic table or grabbing between casts at the lake.
For the best crunch, peel and cut the jicama at home and stash it cold in a leakproof container. Pack lime wedges (or a small bottle of juice) separately and season right before eating, or toss it all together in the container so the flavors have time to soak in on the road.
Chili-Lime Jicama Sticks with Tajín Dust
Equipment
- Cutting board
- Knife
- bowl or zip-bag
Ingredients
- 1 medium jicama peeled
- 2 tablespoons lime juice fresh, about 1 lime
- 1 teaspoon Tajín or chili-lime seasoning
- 1/4 teaspoon sea salt
- 1 tablespoon fresh cilantro rough chopped, optional
Instructions
- Peel jicama and slice into thin sticks, about the size of thick French fries.
- Toss jicama sticks in a bowl or zip bag with lime juice and sea salt until evenly coated.
- Sprinkle Tajín or chili-lime seasoning and cilantro (if using) over the jicama; toss well to distribute.
- Serve immediately for best crunch, or pack in a sealed container or bag and refrigerate in cooler up to 12 hours.