Using a large chef’s knife, cut jicama into 3/4 inch slices. Using a 3 inch cookie cutter cut rounds out of the slices. Depending on the size of your jicama you should get between 4 and 6 rounds. (Save the scraps; see notes.)

Insert the popsicle sticks into the jicama rounds, place the chamoy and chile powder in separate shallow bowls.

Dip the rounds, one by one, into the chamoy making sure they are completely covered, then transfer to the bowl with the chile powder. Cover the jicama with the chile powder, the powder should stick to the chamoy coating the jicama completely.

Serve as a snack with a wedge of lime.