Spiralized Jicama Shoestrings with Chipotle Recipe

Use a spiralizer to create thin, shoestring-like spirals from the jicama. If you don’t have a spiralizer, you can use a julienne peeler or carefully cut the jicama into thin strips with a knife.

In a large bowl, toss the spiralized jicama with olive oil to coat evenly.
Add the chipotle powder, smoked paprika, garlic powder, onion powder, and salt. Toss again to ensure the jicama spirals are well coated with the seasoning.

Preheat your oven to 400°F (200°C).
Spread the seasoned jicama spirals evenly on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, turning halfway through, until the spirals are crispy and golden brown. b. Air Fryer:
Preheat the air fryer to 375°F (190°C).
Place the seasoned jicama spirals in the air fryer basket in a single layer (you may need to cook in batches).
Air fry for 15-20 minutes, shaking the basket halfway through, until the spirals are crispy and golden brown. c. Pan-Fried:
Heat a large skillet over medium-high heat and add a bit of olive oil.
Add the seasoned jicama spirals in batches to avoid overcrowding.
Cook, stirring occasionally, until the spirals are crispy and golden brown, about 10-15 minutes.

Remove the cooked jicama spirals from the oven, air fryer, or skillet and place them on a paper towel-lined plate to absorb any excess oil.
For an extra burst of flavor, squeeze fresh lime juice over the jicama spirals.
Garnish with chopped fresh cilantro if desired.
Serve immediately as a snack or a side dish.

Adjust the amount of chipotle powder to your spice preference.
Jicama has a high water content, so drying the spirals slightly with a paper towel before seasoning can help achieve a crispier texture.
These shoestrings are best enjoyed fresh but can be stored in an airtight container for a day or two. Reheat in the oven or air fryer to restore crispiness.

Enjoy your healthy, spicy, and crunchy Spiralized Jicama Shoestrings with Chipotle!