A round, bulbous root vegetable with origins in the Mexican peninsula, jicama (pronounced hee-cama) is part of the legume family and grows on vines.
1 large Jicama
1 tsp of garlic powder
¼ tsp of Chipotle
1 tbs of olive oil
½ tsp salt
Preheat oven to 425°. Peel and slice jicama ¼-½ inch thick. In a bowl mix remaining ingredients well. Add jicama an mix until well coated. Place in a well oiled 9"x13" baking dish. Bake for 35 to 40 minutes or to desired crispiness. Stirring occasionally.
Marinate over night. Place on dehydrator screen. Dehydrate at 145 for ½ hour.Reduce temperature to 115 and dehydrate until desired dryness is achieved. Check them after about 4 hours.