Instructions
- 1.Wash and peel the jicama. I use a potato peeler for ease. Then, slice it into halves so it will fit on the mandolin and not slip.
- 2.With the mandolin on a thin slice setting, slice up your jicama halves. Mix up your seasonings, then sprinkle onto the jicama slices.
- 3.Heat up a frying pan on medium heat, and spray or brush with the oil of your choice.
- 4.Fry as many jicama slices as you will be using immediately, until they are soft and lightly speckled brown on each side, usually about 2 minutes.
- 5.Refrigerate leftover slices for up to 3 days in an airtight bag or container. I recommend only frying as many as you need at a time and not frying ahead, especially since they cook so quickly.
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Ingredients
- 1 jicama
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 1/4 teaspoon sea salt