That's why I love Jicama Chips! Easy to make and thin, crispy, and a little bit greasy. They make a perfect substitute for the fried version!
Spicy Jicama Chips
1 Large Jicama
1/2 cup olive oil
1 tbs Organic taco Seasoning
2 TBS of your favorite hot sauce
Peal your jicama and slice thinly. This is not a job for a knife. I used the 1/16 setting on my mandolin and they turned out amazing. You want big thin pieces because these shrink up a lot. If you slice too thickly they will be chewy.
In a bowel whisk together the remaining ingredients. Put sliced jicama in a bowl and pour your spice and oil mix over hem to coat. Toss gently.
Dehydrate until crispy. I make these at night and by morning they are ready to eat.