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Old 06-19-2014, 01:24 AM   #1
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Jicama fried "potato" chips

All you need is a jicama, salt, peanut oil, a peeler and a mandolin slicer that will cut very thin slices. The exact thinness determines success or failure with these chips... too thin and they crumble, too thick and they taste like raw potato. I recommend the Benriner Japanese mandolin slicer because you can adjust it *exactly*. Fry at 375 degrees until dark golden color. Lightly salt.

This is the perfect thickness, with a whole jicama in the background. they were 99 cents each at Aldi last week. 5 net carbs for an entire cup of raw jicama slices (that's a ton of chips!!). They taste remarkably like potato chips but are slightly sweet.



These were literally the last 2 chips on the plate... I almost forgot to take a picture! So they weren't the prettiest and are probably the greasiest since they were at the bottom of the pile, haha. But you can see they fry until quite dark looking. But the taste and crunch... amazing!

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Old 06-20-2014, 01:00 PM   #2
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Yes, I do these all the time. Love them!
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Old 06-23-2014, 09:04 AM   #3
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I have a fresh one at home that I decided not to slice up and eat, must have been fate wanting me to make these chips. I have recently fell in love with jicama.
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Old 06-23-2014, 09:37 AM   #4
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This looks so good....yum They look like the ones that they sell in a bag mixed with sweet potatoes...Taro Chips I think?
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Old 06-23-2014, 05:43 PM   #5
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Meme- they taste EXACTLY like that too! Slightly sweet...
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Old 06-25-2014, 10:36 PM   #6
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Made these for the 3rd time tonight... when making traditional potato chip sized jicama chips... they are best when fried until there is just a small amount of white left in the middle. They have a burnt edge to them if you go any further.

But man, they're awesome!!!
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Old 06-25-2014, 11:08 PM   #7
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I am going to try them. Thanks
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Old 06-28-2014, 06:57 AM   #8
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This is interesting and since I never knew what to do with veggie I can't wait.
I haven't made this yet but it's on my list...
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Old 06-28-2014, 10:19 AM   #9
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It's one of about 13 converted to low carb foods/concepts that'd enable most Americans to stick to low carb if they just tried them and learned how to make them. Probably would take 1-3 solid recipes from each category, tailored to their likes.

"potato" chips or fries
dehydrator Doritos/breakfast cereal- same base recipe, very different seasonings
fauxtatoes- mashed, salad, scalloped, boiled turnips, etc.
faux noodles- whether it's zoodles, glucomannan based, cauliflower, spaghetti squash, chickenetti
almond crackers
low carb cakes, brownies and pancakes, waffles
low carb breads- sandwich bread, tortillas, biscuits, pizza crust
homemade sf ice cream- their favorite flavor
homemade version of their favorite candy bar or cookie
batter/breading for deep frying, oven frying
puddings, mousses, custards, brulees
sf whipped cream
sf premium chocolate (just buy it!)

Plus the know-how to make fabulous meats and already low carb veggies, general use of seasonings and spices.

Anyway... ... these are so simple. Slice quite thin. Fry. Sprinkle with salt.
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