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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.
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