- 1 medium size jicama
- Peel a medium size jicama and cut in half lengthwise.
- Slice the jicama on a mandoline set to about 2mm.
- Spread the slices in a single layer on two to three parchment or silicone mat-lined, rimmed baking sheets.
Brush jicama on both sides with a thin coating of olive oil and sprinkle with salt and freshly ground black pepper.
- Bake 225°F, turning the jicama every 20 minutes until crisp, two plus hours baking time.
- Chips are done when golden and crisp.
- Remove chips to a baking rack, they will continue to crisp as they cool.
Jicama is known as the Mexican “potato”, because it is often substituted as a version of a baked potato in Mexico. It is in the sweet potato family, but has the texture and crunch of a water chestnut. Delicious and nutritious raw or cooked, jicama is fiber-rich and low in carbohydrates, clocking in at only 49 calories a cup. It is also a good source of vitamin C, potassium and trace minerals.