
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 …
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.