We all love tortilla chips. I for sure love me some grain-free chips. But chips are an inflammatory food and for those that are avoiding refined flours and nightshades for inflammatory or other reasons I want to offer another yummy option!
Enter jicama. Jicama is a root vegetable native to Mexico. It is full of fiber, water, and plenty of vitamins and minerals making it a healthy addition to your plate.
It can be cut and enjoyed raw. For this recipe I cut the jicama to resemble chips, sprinkle with salt and lime juice, then just serve alongside salsa or guac!
Have fun with this concept- really the jicama is there to transfer a yummy salsa or dip to your mouth! Pico de gallo, watermelon salsa, mango salsa, and of course guacamole are all so yummy alongside jicama.
Here’s the full recipe for jicama and guacamole
Guacamole & Jicama “Chips”
- 2 avocados
- 1 vine ripe tomato, organic, diced
- ½ or 1 jalapeno, minced (depending on how spicy you want it)
- 3T chopped cilantro
- Juice of ½ a lime
- Salt to taste
- 2T minced onion, optional
For the Jicama
- 1 jicama, peeled
- 1 lime
- plenty of sea salt
Mash the avocados with a fork in a medium bowl. Add the rest of the ingredients and mix. Add more lime juice and salt to taste.
Peel the jicama and slice into shapes that resemble chips about 1/8-1/4 inch thick so that it is strong enough to dip! Toss with fresh squeezed lime juice and salt to taste.
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In health,
Abigail
Holistic Nutritional Health Coach/Chef
Board Certified in Holistic Nutrition
Abigail E. Holistic 