Jicama Tortillas - cooking recipe
Ingredients
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1 large jicama
Preparation
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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 for up to a week in a resealable plastic bag in the fridge.
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