Prep Time:
15 mins
Total Time:
15 mins
Servings:
18
Ingredients
Directions
Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
Cut jicama first in half crosswise, then cut each half into paper-thin slices using a sharp knife or the thinnest blade of a mandoline.
Use them immediately as crisp tortillas, or store them for up to a week in a resealable plastic bag in the fridge.
Recipe Tip
Jicama tortillas can be softened in different ways: 1) Place in a steamer insert and steam over boiling water for 2 minutes. Drain over a kitchen towel. 2) Place in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 2 minutes. Drain over a kitchen towel. 3) Heat a large griddle over medium heat. Brush tortillas with a small amount of oil and heat until soft, about 30 seconds per side.
Nutrition Facts (per serving)
25
Calories
0g
Fat
6g
Carbs
1g
Protein
