Jicama Chips

I don’t know why, but lately I have been craving potato chips. Bad me. Not to mention, except for sweet potatoes, I pretty much never eat white potatoes. Thus, in order to satisfy my craving, I would have to make a healthier alternative. Voila, jicama chips! They are even tastier than I imagined and I will definitely be making these again. In fact, they were so delicious, I had finished eating them before I had finished writing this blog!

INGREDIENTS

1-3 whole jicama
Walnut oil
Penzeys Mural of Flavor, to taste
Seaweed flakes, to taste
Truffle salt, to taste

PREPARATION

Preheat the oven to 400 degrees F.

Peel and slice jicama into thin slices. Use a mandolin if you have one. The more even your slices, the more evenly they will cook. Since I cut mine by hand, they aren’t perfectly even in thickness.

Place sliced jicama in a single layer on parchment paper lined cookie sheets. I placed the thicker slices on one cookie sheet and the thinner slices on another, because I knew they would be done sooner.

Coat chips lightly with walnut oil and seasonings. You don’t want to use too much oil or the chips will be soggy. Seasonings can be anything from salt and pepper to garlic or onion salt — pretty much whatever your taste buds desire. Once I had the slices laid out on the cookie sheets, I dusted them with truffle salt.

Place cookie sheets in the oven and bake for approximately 25-30 minutes, or until crisp. To avoid burning, check every 5 minutes starting at the 15-minute mark and remove the thinnest chips from the oven that are getting too brown.

Enjoy with your favorite healthy salsa or dip! Even a simple unflavored yogurt with chopped fresh herbs pairs great as a dip. Although really, these are so good on their own, they don’t even need to be dipped.

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.