Ingredients
1-2 large jicama, peeled and sliced very thin*
Braggs Liquid Aminos
Smoked Paprika
Himalayan salt
1. Toss jicama slices with Braggs Liquid Aminos
2. Lay on dehydrator screens and sprinkle with smoked paprika and Himalayan salt.
3. Dehydrate at 118 until completely dry and crunchy (Mine were in for 18 hours).
*Chef’s note: These chips really dehydrate down in size. Don’t be afraid to start big (not thick…big in diameter).Delicious Recipe courtesy of:
