Hi Guys. Happy Monday! This week I’ve got a recipe for you that calls for a vegetable you may have never heard of before. If you haven’t heard of jicama allow this to be your first tasty introduction. Jicama is a Mexican indigenous plant that kind of looks a like a turnip.
When I read that jicama tasted like a cross between a potato and an apple, my interest was quickly piqued. While you can have jicama raw, from the description I thought it would make for a great fry. Well me being me, I had to test it out.
What can I say other than winner, winner jicama dinner. These came out crispy and savory. On the front end of the bite you get more of the potato flavor, while the apple comes through more on the tale end. It’s a delightful savory and faintly sweet combo. The ingredients list for this recipe is super short. In fact you only need three things: the jicama itself, olive oil cooking spray, and a pink salt spice blend.
INGREDIENTS:
1 pound of jicama
Olive oil cooking spray
1 tablespoon of The Gourmet Collection Mediterranean Himalayan Pink Salt Blend
DIRECTIONS:
Preheat the oven to 400 degrees.
Chop and discard the jicama skin (unlike a potato and an apple the skin is not edible)
Thinly dice the jicama.
Lay down some parchment paper and lightly coat it with cooking spray.
Lay your chopped jicama flat on your baking sheet.
Lightly coat with cooking spray.
Take one tablespoon of your pink salt spice blend and sprinkle it over the jicama.
Roast in the oven for 20 minutes.
After 20 minutes, turn the oven off and let the fries sit in there for 3 more minutes to crisp up a little more.
Take out of the oven, and let cool for a couple minutes.
Enjoy!
This will make about 2 servings but you can easily scale this recipe up to make more.
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