Chili Cheese Fries
Jicama tossed in spices and smothered with cashew tomato cheese and taco meat.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Servings: 2
Author: Amanda Nicole Smith
- 1 jicama; small
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp nutritional yeast
- 1/2 tsp turmeric powder
- pinch of salt
Simple Cashew Tomato Cheese
- 1 cup cashews
- 1/2 cup tomato or red bell pepper
- 1/4 cup water
- 1 tsp nutritional yeast
- 1/2 tsp lemon
- pinch of sea salt
Simple Salsa
- 1 large tomato
- 1/8 cup cilantro
- 1 garlic ramp
- 1/2 scallion
- 1 tbsp lemon or lime
Cut jicama into matchsticks; about 1/4 in. to a 1/2 in thick.
Toss jicama with spices
Layout evenly on dehydrator tray, and dehydrate at 115F for 1 hour, or until the outsides start to wilt.
Simple Cashew Tomato Cheese
Soak cashews for 15 minutes.
Add all the ingredients to a blender and blend until smooth and creamy.
Simple Salsa;
Either cut everything with a knife; dice the tomatoes and mince the herbs.
Or lightly blend it.
Jicama Jerky Fries:
Dehydrate jicama for 4-5 hours or until chewy like jerky.
Store in an airtight container at room temperature for up to 2 weeks.
Storage:
Store all the components in an airtight container in the fridge for up to 4 days.