Jicama is a large brown root that you may have seen in the grocery store and wondered what in the world would I do with that. Jicama can be peeled and eaten raw with a dip or hummus, but I think it is fairly tasteless that way so I prefer to make jicama chips. All you need is a little salt and pepper and your oven to create this wonderful, slightly sweeter alternative to potato chips.
Jicama Chips
1 Jicama root, peeled
Salt and Pepper to taste
Heat oven to 250°. Cut peeled jicama in half and slice each half into paper thin rounds. This is best done on a mandolin as it is difficult to get them paper thin with a knife. Spread the slices on a baking sheet lined with parchment paper (see photo). Sprinkle with salt and pepper. Roast in hot oven for 30 minutes. Remove tray from the oven and flip each slice to the other side. Return tray to oven and continue roasting for 35-40 minutes until brown around the edges and crisp. Depending on the thickness and uniformity of your slices some pieces may crisp faster than others so check often in the last 5 minutes of cooking time and remove slices that are done. Continue roasting until all are done.
Fast Bake Method
If you don't have an hour plus you can use this "fast bake" method. Heat oven to 400°. Arrange the jicama slices on a baking sheet as described above. Roast in hot oven for 15 minutes. Remove tray from the oven and flip each slice to the other side. Return tray to oven and continue roasting in one minute increments as they can burn easily at this point and the time will depend on the thickness and uniformity of your slices. You want them to be brown around the edges and crisp. Remove slices that are done and continue roasting until all are done.
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