Begin by removing the outside skin of the jicama. Use a mandolin slicer or a chefs knife to cut the chips. If cutting by hand, slice a little off the bottom to create a flatter, more stable surface for slicing. Slice the jicama into paper thin pieces, no larger than 1/8th of an inch thick.

Place the jicama onto a paper towel and allow it to absorb some of the moisture. Pat them as dry as possible. Add the jicama to a bowl and toss with your favorite seasonings so they are evenly coated. You may be tempted to over season, but the flavors do get more powerful as the jicama dehydrates so don't overdo it.

Oven Instructions: Preheat the oven to 225 F. Line a baking sheet with parchment and place the chips in a single layer so they are not overlapping and don't touch (otherwise they will steam). Bake for 2 hours and then flip. Bake an additional hour or so and check for doneness. Depending on how you cut them the time may vary. Remove from the oven when they are crispy and golden brown.

Dehydrator Instructions: Please follow manufacturers instructions.