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Jicama Chips, A Lighter Way to Dip

Jicama Chips, A Lighter Way to Dip

Jicama (HE-kuh-muh) is a crispy, somewhat sweet, edible root that resembles a turnip, with a crunch and texture that's similar to a water chestnut. Jicama is popular in Mexican cuisine, and has been cultivated in South America for centuries.

The next time you make salsa, dip, or guacamole, serve it with fresh jicama instead of potato chips. It is delicious, crisp, and low in calories! To make jicama chips, thinly slice the root and make rounds with a biscuit cutter.

When buying jicama at the store, look for a small- or medium-sized, round, firm vegetable. Avoid purchasing jicama that has wet or soft spots. Large jicama are usually not as flavorful as smaller tubers, so don't be tempted to buy the biggest one. Fresh jicama will keep in the refrigerator for up to two weeks.

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What is more comforting on a chilly, snowy day than enjoying a warm cup of soup?

These recipes are bound to make winter a lot easier to tolerate and way more delicious.

No thanks, I don't want a free download