Easy, delicious, and perfect for entertaining. You can cut the jicama ahead of time--don't worry, it doesn't turn brown! Make the guacamole at the last minute, though, to keep the beautiful green color of the avocado.
Author: Lee
Recipe type: Appetizers & Dips
Serves: Serves 6
Ingredients
Jicama Chips
1 large jicama
juice of ½ lime
¼ tsp dried ground chiles (not the spice blend you'd put in beans-and-tomato chili, although that would probably taste fine)
Guacamole
2 avocados
1 clove garlic, pressed
⅓ c loosely packed fresh cilantro, chopped
¼ c diced sweet or red onion
juice of ½ lime
¼ tsp salt, or to taste
Directions
Jicama Chips
Wash and peel jicama. (Get quick-and-easy steps for peeling here.) Slice jicama into rounds, then cut each round into 6 "pie pieces," so they're shaped like corn chips.
Arrange "chips" on the serving plate, drizzle with lime juice, and sprinkle with ground chiles.
Serve with guacamole.
Guacamole
Scoop the flesh from each avocado and smash with a fork. Add remaining ingredients, stir to combine, and serve.
Recipe by Veggie Quest at https://www.veggie-quest.com/2012/08/easy-guacamole-with-chile-lime-jicama/