Recipe-Jicama Fries

Founds this recipe and great info via The Food Medic

Sounds great and something I am going to try with my french fry loving kiddos!!

Jicama, also called a Mexican turnip, tastes more like a lightly sweet apple and coconut mixture than anything akin to a turnip. It is a oddly round and lightly grey/brown skinned and grows much like any other tuber. This large bulb is the only edible part of the plant. The trick to this dish is simply freshness of the Jicama. When selecting, the root should feel heavy for its size because older ones in the store tend to dry out and become less sweet. When the bulb is cut, it should appear slightly damp instead of dry. Experience will help you choose a good one as will buying them at an Asian market. This is a heavily used item in those markets therefore inventory turnover is higher. This is also a very quick to make snack and finger food so when extra guests show up, this can add another dish in about five minutes.

Jicama is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Potassium, and a very good source of Dietary Fiber and Vitamin C. You will mainly eat this for Vitamin C and its Dietary Fiber. Chili powder is very low in Cholesterol. It is also a good source of Riboflavin, Niacin, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Vitamin B6, Iron and Manganese. It is also a strong anti-inflammatory.

Jicama Fries
This recipe only requires minimal ingredients and a few minutes to prepare. It is a great addition to salads or served as an appetizer
1 large Jicama (about 2 to 2 1/2 pounds), peeled and cut into french fry shapes
1 tablespoon chili powder
1 teaspoon salt
1 lime, cut into wedges
Mix the salt and chili powder and lightly sprinkle over the Jicama fries. Squeeze with a lime wedge and enjoy.
Serves 4 as an appetizer

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