4 c Jicama - peeled
¼ c Olive oil
¼ c Sun-dried Tomato powder
1 t each of Onion Powder, Garlic Powder and Salt
½ t each of Chili, Cumin and
Grind sun-dried tomatoes in a spice (coffee) grinder to make sun-dried tomato powder. Mix this with spices and oil. Cut peeled jicama in half or quarters and then slice the halved or quartered jicama ¼“ thick or less in a food processor with the slicer attachment or a knife. Pour spice mixture over jicama slices and toss to coat each side well. Place slices on mesh sheets and dehydrate for about 12 hours.