Jicama Tortillas
These easy-to-make Jicama Tortillas are so delicious, tasting, and feeling perfect for tacos or whatever else your heart desires. Try this to meet all your gluten-free or keto needs, or if you just want a break from wheat and corn tortillas.
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Servings: 8 servings
Calories: 32kcal
Equipment
Ingredients
- 1 jicama
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 1/4 teaspoon sea salt
Instructions
- Wash and peel the jicama. I use a potato peeler for ease. Then, slice it into halves so it will fit on the mandolin and not slip.
- With the mandolin on a thin slice setting, slice up your jicama halves. Mix up your seasonings, then sprinkle onto the jicama slices.
- Heat up a frying pan on medium heat, and spray or brush with the oil of your choice.
- Fry as many jicama slices as you will be using immediately until they are soft and lightly speckled brown on each side, usually about 2 minutes.
- Refrigerate leftover slices for up to 3 days in an airtight bag or container. I recommend only frying as many as you need at a time and not frying ahead, especially since they cook so quickly.
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 76mg | Potassium: 129mg | Fiber: 4g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 1mg