Jicama Tortillas: Keto Recipes

1. Rinse the jicama thoroughly with cool water and remove any dirt with a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler to remove all skin and tough flesh.

2. Cut the jicama first in half crosswise, then cut each half into paper-thin slices using a sharp knife or the thinnest mandolin blade.

3. Use them right away like crispbread, or store them up to a week in a resealable plastic bag in the refrigerator.

Adviсe

Jicama tortillas can be softened in a number of ways:

1) Place them in the steamer insert and steam over boiling water for 2 minutes. Drain onto a kitchen towel.

2) Place them in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high for 2 minutes. Drain onto a kitchen towel.

3) Heat a large skillet over medium heat. Brush the jicama tortillas with a little oil and heat for 30 seconds on each side until they are soft.