Jicama

[CarolinaKip]

I bought some of this because it is low in oxalates. I'm wondering if I could make chips with it? Anyone???

[Christi1996]

I've never seen it cooked but I haven't seen it often. I did see on a food network show ("Mexican Made Easy), she sliced them really thin and used them as tortillas on some kind of chicken veggie taco. I haven't tried that yet but I am curious.

I usually just put it on a salad (the once a year that I buy it.)

I would be interested in what other ideas people have.

[seashele2]

We eat jicama all the time. It is my teen's favorite vegetable. We always eat it raw though. It is popular where we are from (New Mexico) and there are times I can't get good quality jicama way up north, but when we can find it, I buy it. I have seen recipes where it is cooked, like a stir fry type thing, but I've never seen anything about frying it for chips. It might have too much sugar for that, but I guess they make sweet potato chips, so it's possible. I'd be interested in the idea if anyone does come through with a "yes" on that. Maybe it's time to clean the fryer out and give that try this weekend.

Michelle

Western Washington State

[Wolicki]

I've never cooked it, but we snack on it all the time. Slice into sticks, squeeze lime juice and salt and yum!

[CarolinaKip]

Thanks for the ideas! I'm going to goole search some more ideas, I'll let you know if I find anything about chips. I was thinking of slicing it thin and backing it??? I'm looking forward to trying it.

[Skylark]

I've never seen jicama served cooked, and it's eaten a lot around here. Slice it into french-fry sized pieces and soak it in lemon or lime juice with a little salt. It's good plain or in green or fruit salads.

[kenlove]

Here in Hawaii jicama is called chop suey potato and often used in stir fries. Ive done it a few times when I grow my own and have a lot -- otherwise I eat it instead of an apple or just sliced in salads. Finely diced and mixed with oinion, pepper, garlic and then added to quinoa is really good too.

Thanks for the ideas! I'm going to goole search some more ideas, I'll let you know if I find anything about chips. I was thinking of slicing it thin and backing it??? I'm looking forward to trying it.

[MelindaLee]

Here is a recipe I had saved.

jicama chips

i was bored earlier this evening and decided to do some culinary experimentation and i came up with this. a little sweeter than potato chips but they really helpp with the craving for potato chips (i am a salt person so i crave them more than dessers). i would love people's feedback.

2 cups jicama

3 tbsp olive oil

chili powder, as much as you want for spiciness (i used 2 tbsp)

1 tbsp cumin

1 tsp white pepper

Preheat oven to 425 degrees.

Slice the jicama as thin as possible. mix oil, chili powder, cumin and white pepper in a large mixing bowl. add jicama and toss until jicama is covered. Place the jicama on a baking sheet in one layer. Bake in oven until browned at the edges. Remove from oven. Using a paper towl dab off any excess oil (don't dab too hard or you'll also remove all the spices). Let cool and set about 15 minutes.

Enjoy

serves 2 (the Jicama shrinks considerably in cooking)

Nutritional Information: 266 cals; 22 g fat; 18 g carbs; 10 g dietry fibre; 2.5 g protein

[TooManyHats]

I got this recipe prior to diagnosis, so I'll post it and see how all of you may alter it to be gluten free. It's a delicious recipe and would love to figure out how to adapt it to be gluten free.

3 1/2 to 4 lbs of Napa Cabbage, cut up (sliced)

3 bunches of scallions, sliced

8 oz of toasted almond slices

3 pkgs of Ramon noodles (noodles only)

1 Jicama cut into 1/2 cubes

Sauce:

2 cups veg oil

4 Tbsp soy sauce

1 cup rice wine vinegar

1 pkg of flavoring from Ramon noodles

pepper

splenda (sugar as a substitute?)

Combine the cabbage, scallions, almonds, noodles, and jicama and poor sauce over it. Serve immediately. Enjoy!

Maybe a chicken bullion cube (crushed) for the Ramon noodle packet? I'd also be interested to see what kind of "noodle" you all would substitute for the Ramon noodles. Obviously, I'd be using a soy sauce substitute recipe in place of the actual soy sauce. I have found one and would be willing to try it.

[kenlove]

Fairly common type thing in Hawaii, If I make it I use whats called juwari soba-- 100% soba noodles which are very hard to find and I've never seen outside of Japanese markets. Have also used the corn noodles which adds an interesting flavor especially if left a little firm. I would not use the flavor pack from the ramen which has all sorts of questionable "stuff" in it. Would like to try it with quinoa noodles too. I've done the same type of thing with part sesame oil and not all veg oil. Also with chopped stems from the bright lights type of swiss chard. Oh yeah sometimes add a can of water chestnuts!

all goods stuff!

I got this recipe prior to diagnosis, so I'll post it and see how all of you may alter it to be gluten free. It's a delicious recipe and would love to figure out how to adapt it to be gluten free.

3 1/2 to 4 lbs of Napa Cabbage, cut up (sliced)

3 bunches of scallions, sliced

8 oz of toasted almond slices

3 pkgs of Ramon noodles (noodles only)

1 Jicama cut into 1/2 cubes

Sauce:

2 cups veg oil

4 Tbsp soy sauce

1 cup rice wine vinegar

1 pkg of flavoring from Ramon noodles

pepper

splenda (sugar as a substitute?)

Combine the cabbage, scallions, almonds, noodles, and jicama and poor sauce over it. Serve immediately. Enjoy!

Maybe a chicken bullion cube (crushed) for the Ramon noodle packet? I'd also be interested to see what kind of "noodle" you all would substitute for the Ramon noodles. Obviously, I'd be using a soy sauce substitute recipe in place of the actual soy sauce. I have found one and would be willing to try it.

[CarolinaKip]

Thanks for all the ideas. I'm eating it raw now and enjoy the crunch. I tried to bake thin sliced chips and didn't really like my out come. I'll play around with the recipes!