Pages

Thursday, September 12, 2013

Roasted Jicama Chips (Oil-Free)


It's weird, but a few weeks ago was the first time I have ever found jicama in Toronto.  I know it must be available all the time, but I could never find it.  I swear, I have checked a million markets and grocery stores and never seen it.

So I was super excited when I found they had it at Fiesta Farms.  Unfortunately, there was only one left and it was gigantic.  Like I mean, crazy, ridiculously huge.  I took up to the cashier and asked her to weigh it.  It was almost 8 lbs and $14!  I decided that was a little insane and left empty handed and very disappointed.

A few days later, I was in Loblaws and spied some.  No wonder I never noticed them before, there was no signage and the few that were there were buried under some squash and root veggies.  I grabbed 2 small ones and danced happily up to the cash to pay.  Finally! 

For the uninitiated, jicama is a Mexican turnip that can be eaten either raw or cooked.  It is low in calories, but high in fibre, vitamins and minerals. 

I have had jicama raw in salads, but have been wanting to try it roasted.  So roast it I did!  I made it as one of the side dishes I brought  to my in-laws on Labour Day for my father-in-law's birthday dinner.  It has a very mild flavour so you can really season it any way you want.  I used my homemade creole seasoning.  Absolutely delish, and a great accompaniment to our bbq dinner.

Roasted jicama chips

1 lb roasted jicama, peeled and thinly sliced
2 tsp cider vinegar
1 tsp creole seasoning (or whatever seasonings you prefer)

Toss sliced jicama with vinegar and seasoning.  Arrange on a single layer on parchment-lined baking sheets.  Roast at 350F for 25-30 minutes.

I have shared this recipe with this week's Wellness Weekend on Diet, Dessert & Dogs.