Have you had jicama lately? I love adding raw jicama to salads or dipping it in hummus or guacamole. A simple way to jazz up jicama is slicing it into strips, then sprinkling lime juice and salt on top. My recipe for Spicy Lime Jicama Chips takes it one step further. These chips are marinated and dehydrated so they are crisp on the outside and slightly chewy on the inside, perfect for dipping in salsa!
Spicy Lime Jicama Chips
makes 4 servings
What you’ll need:
- 2 medium jicama
- 2 tbs gluten-free tamari
- 1 tbs + 1tsp agave
- juice of 2 limes
- 1/2 tsp cayenne pepper
- Combine tamari, agave, lime juice and cayenne pepper together in a small bowl.
- Peel jicama and cut it in half. Slice into strips 1/8″-1/4″ thick. You can do this by hand or with a mandolin slicer.
- Place jicama strips in a medium bowl and coat thoroughly with marinade. Make sure each piece of jicama is completely covered.
Place strips on dehydrator tray. Dehydrate at 110° for 4 hours, then flip jicama over, rotate trays and dehydrate for another 4-6 hours. Your chips are done when they are crispy on the outside but not shriveled. Enjoy with salsa, guacamole or your favorite dip!
Nutritional info per serving: Calories- 188 Total fat- 0 g Cholesterol- 0 Total carbs- 30 g Dietary Fiber- 15 g Protein- 3g