Updated: Dec 12, 2019
A crunchy cure for a favorite snack!
Total time: 20 minutes
Macros for 15 chips (150g):
Fat: .2g + oil absorbed
Net Carbs: 5.5g
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Let’s Do This!
Peel the jicama. Use a knife for best result.
Slice the jicama as thin as possible, I recommend a mandolin.
Add ½ inch of coconut oil to a cast iron skillet or a deep skillet.
Heat oil on medium/low to 400F. Use an electric thermometer and check frequently.
Add a small amount of jicama in your pan. Make sure your pan is not overcrowded for best result.
Flip your chips frequently. Fully cooked chips will have browned edges.
Remove chips from heat. Add salt or other seasonings.