It’s funny how things happen. I have been wracking my brain to come up with a recipe this week. I think I need a little vacation because I am suffering a bit of summer raw recipe development burn out. Which is crazy because summer is the best time to be eating raw food. Farmer’s markets are brimming over with beautiful produce, and even the big stores like Costco have a lot of local, organic goods coming in. Summer is a raw food party!
Thinking that I needed to do something with all of the tomatoes that my heirloom plants have been producing (not to mention the ton that came in the CSA box yesterday), I set out to do a heirloom guacamole. Did I mention I also have 8 avocados sitting on my counter?
Guacamole needs chips and honestly, I have done corn chips. I think there are at least 3 different varieties on the site. I wanted something new and fresh.
And there is was. A giant jicama, sitting in the fridge just staring me down. I grabbed it, peeled it, cut it in half and sliced it very thin with my favorite mandolin. You really should have one of these Benriner Mandolines in your kitchen. They are inexpensive, easy to use and do the job so well that I have seen them in the kitchens of many top restaurants. I kid you not.
I tossed the slices in some Bragg Liquid Amino (a taste like soy sauce but lighter and with much less sodium), sprinkled them with some smoked paprika and a tiny bit of Himalayan sea salt. In to the dehydrator they went. 18 hours later, I had a chip that was so good, it could replace my craving for potato chips.
They are crunchy, and delicious. Jicama tend to have a little sweetness and that sweetness combined with the salty, smoky seasoning put them over the top. Plus, no fat! Just make sure you leave them in long enough or they will be chewy not crunchy.
You will have to wait a few days for the guacamole. I am too busy eating the chips. And then I will be going to the store to buy more jicama.
Raw Jicama Chips
- 1-2 large jicama, peeled and sliced very thin*
- Braggs Liquid Aminos
- Smoked Paprika
- Himalayan salt
1. Toss jicama slices with Braggs Liquid Aminos
2. Lay on dehydrator screens and sprinkle with smoked paprika and Himalayan salt.
3. Dehydrate at 118 until completely dry and crunchy (Mine were in for 18 hours).
*Chef’s note: These chips really dehydrate down in size. Don’t be afraid to start big (not thick…big in diameter).