“Chips” and guacamole

I use Jicama as chips all of the time. Jicama is a root vegetable. It’s crunchy, slightly sweet, a little nutty. It’s good both raw and cooked, but I prefer it raw, because it stays crisp and doesn’t turn brown.

For the guacamole:

– 1 mashed avocado
– Add lemon and lime, diced tomatoes and seasonings to taste

Next, just slice the jicama into thin pieces and enjoy