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1/2 of a medium Jicama
Seasonings of choice
Peanut Oil (or other oil suitable for high heat frying)
How To Prepare:
Peel and rinse 1/2 of one globe of jicama. Slice paper thin, using one of those "as seen on TV" type vegetable slicers if you can. They give you the thinnest slices. Otherwise use a very sharp knife and slice carefully and thinly. Blot excess moisture from slices.
Use enough oil to cover bottom of large skillet and to cover the slices, about 1/4" deep should do it. Heat oil, but do NOT OVERHEAT.
Add jicama slices in a single layer. You won't get them all done in one batch. Fry each batch until you have browning around the edges, then remove to paper towels to drain while the next batch frys.
The chips shrink considerably. While still warm sprinkle them with pepper, salt, low carb seasonings, parmesan cheese, whatever you like, but lightly.
If you make the slices thin enough and fry carefully these chips come out so delicate and crunchy. Really too delicate for dipping unless you just use a thin Ranch dip or something.
I am going to try deep frying them in the future and will experiment with some brown Sugar Twin and cinnamon for a sweet crunchy snack as well.
Number of Servings:
Carbs per serving - include all nutritional information if known: