Jicama Chips Ole’

1 jicama (1 to 1 1/2 lb.), peeled, quartered and thinly sliced
1/3 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper

Marinate jicama in lemon juice for 1 hour. Arrange on serving dish and sprinkle with chili powder and red pepper. Serve immediately.

Serves 4
From the Arizona Heart Institute Foundation Cookbook.