Jicama is a surprisingly fantastic snack food. I have only ever had it in a salsa my mom makes, but decided I would branch out. When I bit into my first slice the other day I was really impressed with the fresh tender crispness of it. The crispness is very unique. It is not a hard crisp like carrots or really a loud, wet crisp like apples. I am not sure how to describe it, you will just have to try them.
I cut up a two pound jicama and simply seasoned it with some homemade ranch seasoning (recipe below). The kids and I gobbled them up while watching a movie.
It reminded me of snacking on crackers, but of course with freshness, far more nutrition, and cheaper then gluten free ones. Obviously this is a really simple recipe, but it was so good I wanted to share.
One word of caution, do not make these ahead of time. The salt in the seasoning draws out the moisture of the Jamaica and makes them less crisp. So, make how many you will eat in one serving.
- 1 jicama
- Ranch Seasoning (recipe below)
- Peel the jicama. I hear you can't do it with a vegetable peeler, but I have a heavy duty one and had no problem. The skin might need to be cut off if peeling doesn't work. Cut the jicama in half across the diameter (so you have two half circles). Turn the half circle onto the cut end. Thinly slice the two halves of the jicama. Cut each slice into thirds (triangles).
- Season with the ranch seasoning to taste. Start with a pretty small amount, it is basically a ranch seasoned salt, so a little goes a long way.
- 3 tablespoons garlic powder
- 2½ tablespoons onion powder
- 2½ tablespoons parsley
- 2 teaspoons dill
- 3 tablespoons real salt
- Mix everything together. I like the parsley and dill in small pieces so rub the spices between my fingers for about a minute so the salt will break them up. When I use this for popcorn, I grind in a spice grinder so it is more of a powder.
- This is designed to be a ranch seasoning salt to add to foods, so start with small amounts (less than 4 times the amount of salt you would add as it is ¼ salt).
- Store in an airtight container. If it clumps up break up with your fingers or a spice grinder.