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Jicama Chips with Mango Salsa

A simple, fresh and light appetizer, these jicama chips topped with spicy sriracha and mango salsa are easy to make and filled with flavor!

Jicama Tostadas with Mango Salsa at Bailiwick San Diego

Today is the day the blog turns 2!  I’m so excited to toast champagne, chow down on delicious hors d’oeuvres and take pictures with fun photo props!

Jicama Tostadas with Mango Salsa

Chef Fernanda has created some delicious and refreshing treats for the party, including the Mini Tacos I shared on Tuesday and these light jicama chips with mango salsa!

I re-created this dish at home as a great appetizer for dinner last night!

Jicama Chips with Mango Salsa Ingredients

Ingredients

  • 2 cups mango salsa
  • 1 medium jicama (sliced into chips)
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Begin by peeling and slicing a medium size jicama into app. 24 “chips”.  I used a small pastry cutter to get perfectly round chips.

Put a small dollop of sriracha in the middle of each jicama chip.

Spicy Jicama Chips with Mango Salsa

Top with the mango salsa.

Jicama Tostadas with Mango Salsa Recipe

Garnish with fresh cilantro.

Raw Jicama Chips with Mango Relish

I’ve always loved jicama chips for dipping guacamole, but now I love them as this cute little appetizer as well!

Jicama Chips with Mango Salsa

I look forward to seeing many of you tonight at the blogiversary party!

For those of you that are not able to make it, be sure to follow me on Instagram for tons of pictures live from the event!

Jicama Chips with Mango Salsa

Raw Jicama Chips with Mango Relish
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Jicama Chips with Mango Salsa

A simple, fresh and light appetizer, these jicama chips topped with spicy sriracha and mango salsa are easy to make and filled with flavor!

Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 chips
Calories 18 kcal

Ingredients

  • 2 cups mango salsa click link for recipe
  • 1 medium jicama sliced into chips
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Instructions

  1. Peel and slice a medium size jicama into app. 24 “chips”.

  2. Put a small dollop of sriracha in the middle of each jicama chip.
  3. Top with the mango salsa.
  4. Garnish with fresh cilantro.