Jicama

Raw option:

• Peel or carefully cut skin off jicama. Cut jicama into 4 cubes, then into half rounds, about ½ centimeter thick.
• Ready to dip!

Baked option:

• Preheat your oven to 400 F. Peel or carefully cut skin off jicama, cut into 4 cubes. Using a mandolin or peeler, slice the jicama very thin.
• Line a baking sheet with parchment paper, lay the pieces flat and close together but do not overlap (they will shrink up).
• Sprinkle with favorite seasonings– garlic powder, chili powder, onion powder, Mrs. Dash (salt free seasoning), salt/pepper
• Bake in the oven for 20-25 minutes (keep an eye on them – do not want them to burn)
• Remove and let cool. Serve and enjoy with guacamole!

1/3 small jicama: 50 cals, 11g carbs, 6g fiber.