Mexican Party Snack Cup with Cucumber, Carrot, and Jicama Salsa
These Mexican snack cups are a build-your-own party snack: crisp cucumber, carrot and jicama tossed in chamoy, lime and Tajín, piled over crunchy chips and finished with peanuts and chile-spiced dried fruit. Sweet, spicy, crunchy and totally customizable for kids and adults.
8 people
Calories: 88kcal
Ingredients
For the veggies:
For the base and toppings:
- 4 cups corn chips or potato chips, Doritos, Tostitos or Takis
- 1 cup chicharrones de harina
- ½ cup roasted peanuts or cacahuates japoneses
- ½ cup chile-spiced dried fruit mango, tamarind candy, etc.
- Extra chamoy Tajín and lime wedges, for serving
Instructions
- Set up the base. Arrange the chips and chicharrones in large bowls.
- Dress the veggies. In a bowl, toss the carrot, cucumber and jicama with the chamoy, lime juice and Tajín until evenly coated.
- Set out the toppings. Put the peanuts, dried fruit and candy in small bowls, along with extra chamoy, Tajín and lime.
- Assemble. Layer chips in each cup, add the dressed veggies, then let everyone finish with their favorite toppings and an extra squeeze of lime or drizzle of chamoy.
Notes
- Make it a snack bar: set everything in clear bowls so the colors pop and let everyone build their own cup.
- Prep ahead: dice and dress the veggies up to a day ahead and keep chilled; add the chips only at serving so they stay crunchy.
- Adjust the heat: more Tajín and chamoy for spicy, less for the kids.
- Don't skip the lime: the acidity ties all the flavors together.
- Storage: keep dressed veggies covered in the fridge up to 2 days; store chips and toppings separately at room temperature.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 465mg | Potassium: 222mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3282IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg