Makes 10 to 12 servings

Notes: Chill cut jicama airtight if making ahead.

How to Make It

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.

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