I will never be able to say jicama correctly on a first attempt.
The J always gets me.
But I will always be grateful for this oddly sweet fruit and how well it pairs with spicy seasonings.
And for a foodie blogger I’ve never met, Annalisa from Annalisa’s Organic Kitchen, for sharing this recipe idea. I’ve tweaked things a bit, per usual, but it’s very similar and very easy to make.
So my Southwestern recipe kick continues, and I find another delicious recipe I probably wouldn’t have tried in the Midwest. The times are changing, but I’m not complaining…
1/2 medium jicama
1/4 small lime
1 t coconut oil
a few dashes of chili powder
dash of dried cilantro, cayenne pepper, and onion salt
-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.
-Bake for about 30 minutes, flipping every 10 minutes or so. For an extra crisp fry at the end, turn on the broilers for about a minute–but don’t do this if your cookie sheet is not “broiler safe” or won’t be able to stand the heat.
-Remove from the oven and ready yourself to enjoy one heaping serving of jicama, crispy, spicy, and sweet.
- Lighter Latin recipes: chopped jicama salad (nbclatino.com)