Raw Jicama Pizza Chips

Today I made one of my favorite recipes Jicama Pizza Chips. I love these and so does my son. He's been eating them nearly daily since he was 2, and affectionately calls them 'Mommy Pizza'. The recipe calls for a mandolin, food processor and dehydrator, and while I'm at it I like to triple or quadruple it so we have enough to last the week. Bonus is while making this I also make red pepper tomato juice which when enjoyed right away is so energizing!

Raw Jicama Pizza Chips:
Ingredients:
Jicama, 1 average sized
For the Sauce:
1-2 tomatoes
1 red pepper
6 cloves garlic
1-2 tbsp olive oil
1/4 tsp sea salt

Directions:
1. Mandolin the jicama into thin pieces and set aside.
2. Food process the tomato(s) and red pepper together.
3. Using a mesh strainer, bowl, and a spoon, pour the sauce into strain over a bowl and use a spoon to squeeze the juice out of the peppers and tomatoes. Once dry pour this into a bowl.
4. Drink the juice from the tomatoes and peppers or save for later.
5. Food process the garlic - scraping down sides with a spatula, then add to the red pepper/ tomato sauce.
6. Add olive oil and sea salt and thoroughly mix with spoon.
7. Spread jicama onto mesh dehydrator trays and then spoon and spread with the spoon sauce mixture on top of the jicama.
8. Dehydrate at 140 for 2 hours, then lower temperature to 110 and rotate screens and dehydrate for an additional 1-4 hours. Timing will depend on how thin your jicama is and how wet your sauce is. When they are done the larger pieces will start to curl up and the undersides will appear dry. If you prefer them more chewy dehydrate a little longer, until they are even more dry looking. The dryer the chewier. Enjoy!

For More Inspiration, Check Out My Website: Comfortably Raw
www.comfortablyraw.com