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Please Fave the original Here

A brand new recipe from !

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I first had jicama chips at the Beach Chalet Restaurant in San Francisco, and I've been interested in having a go at making them myself. So I bought myself a small jicama (maybe 5 inches across and 3 inches thick), dragged my mandoline out of the cabinet and set to work.

Now, I expect that the restaurant used an air fryer or similar, as the chips weren't greasy. I used my oven, and one recipe I researched suggested cooking low and slow. The chips on the left in the picture were tossed in lime juice and seasoned with cayenne pepper; the ones on the right with flaky sea salt and black pepper.

So, allons-y!

1 jicama, topped and tailed, well-washed and sliced thin
lime juice
cayenne pepper
ground black pepper
salt (I used flaky sea salt)

1. Preheat oven to 250F. Cover two baking sheets in foil and apply a light coat of cooking spray.
2. Toss half the jicama slices in a few tablespoons of lime juice; arrange on one baking sheet and sprinkle cayenne to taste.
3. Arrange the other half of the slices on the second baking sheet, and apply the salt and black pepper to taste.
4. Bake at 250F for 30 minutes; flip them over and cook another 30 minutes.
5. Devour!

Verdict: The jicama wasn't very crispy, so I need to slice them a wee bit thinner, and/or cook them a bit longer. I also overdid the cayenne and the black pepper a little, but I can see enjoying these with a cold beer.