ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bleached Bones

Yield Makes 10 to 12 servings
Notes: Chill cut jicama airtight if making ahead.

Ingredients

  • 3 pounds jicama
  • Salt

Nutrition Information

  • calories 40
  • caloriesfromfat 2.3 %
  • protein 0.8 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 9.2 g
  • fiber 5.1 g
  • sodium 4.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel jicama, rinse, and cut into 1/2-inch-thick slices. With cookie cutters or a knife, cut jicama into bone shapes or 1/2-inch-wide sticks. Arrange on a tray or in a bowl. Season to taste with salt.