Raw Jicama Chips Recipe – Dehydrated
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My husband is an avid snacker, but he is not easily impressed by my dehydrator creations. So I was pleasantly surprised when he actually liked my raw jicama chips recipe and started munching them while watching T.V. No small victory for this healthy chef!
I think you are going to like them too. These raw jicama chips are sweet with a spicy kick and chewy kinda like a veggie jerky (verky?). Nibble on raw jicama chips any time you get a snack attack.
Jicama is one of my favorite vegetables because it’s crisp, water rich, and slightly sweet. I am lucky that in California I can find organic jicama in some health food stores, but you might have to go to a Mexican market to find even conventional jicama. If you can’t find jicama, you can use zucchini or even raw eggplant for this raw recipe.
You will need a mandoline for this recipe, but if you don’t have one, just slice the jicama as thinly as possible with a sharp knife. I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.)
You will also need a dehydrator for this raw jicama chips recipe. If you don’t have a dehydrator, I highly recommend getting one. They are not as expensive as you might think and they can actually save you money in the long run by dehydrating produce that might go bad otherwise. They especially come in handy in the summertime when stone fruit and tomatoes are in season.
One last note, this recipe has some ingredients that are not technically considered “raw”, so feel free to make substitutions. However, jicama chips are way better for you than fried snacks in my opinion.
Without further ado . . .
Raw Jicama Chips Recipe
1 medium jicama (about 6 inches in diameter)
½ cup orange juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cayenne powder
¼ teaspoon smoked paprika (or chipotle powder or regular paprika)
Peel the jicama and then cut it into 3 large pieces. Slice the jicama one piece at a time using a mandoline (on the thinnest setting) into strips (or just use a knife if you don’t have a mandoline). Put the jicama in a shallow dish (I used a glass lasagna dish). Put the rest of the ingredients in a bowl and whisk to make a marinade and then pour the marinade over the jicama strips. Marinate the jicama strips in the refridgerator for at least 3 hours.
Then lay the strips on dehydrator trays by arranging them very close to each other because when jicama dehydrates, it shrivels up and shrinks to about half its size. Dehydrate at 145 degrees for the first hour and then turn the temperature down to 118 degrees and dehydrate for about 18 hours until they are dry and chewy (drying time depends on how thinly they are sliced and humidity). Flip them over half way through. Enjoy!
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