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5 from 1 vote

Chili Cheese Fries

Jicama tossed in spices and smothered with cashew tomato cheese and taco meat.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 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.
Store all the components in an airtight container in the fridge for up to 4 days.