It's Wednesday... you know what that means! Another weekly challenge! This week I focused on the letters J, K and L. Originally I was going to do a salad with Jicama, Kale and a Lime dressing but I recently discovered kale chips and I knew I had to make these instead.
So what exactly is jicama? Honestly, I still have no idea. I actually had to google what to look for when I was in the grocery store. I knew Whole Foods would have it though so I checked there first and I was right. It's a root vegetable but it reminded me more of a harder potato. Visually it looks like a turnip. While looking for other things to do with jicama since I have some left over, I found some helpful information at Simply Healthy Family if you are interested in learning about this healthy, versatile legume as well as a recipe.
When I went to use it with my kale, I peeled it and used a grater to get fine pieces to mix. And since jicama is usually prepared with Hispanic dishes, I thought lime would be a great accompaniment since I needed an ingredient beginning with L. They worked out great! See below for the recipe.
Recipe
Yields: A ton!
1 head of kale (I used a bag from Trader Joe's)
2-3 Tablespoons olive oil (I used about 2 1/2)
2 Tablespoons grated jicama
1 Tablespoon lime juice (or more to taste, just be careful adding too much or your kale will steam in the oven instead of become crispy!)
Salt to taste
Preheat oven to 450F. Wash the kale thoroughly and get as much moisture out of it as possible or it will steam in the oven instead of become crispy. While your kale is air drying (you can't dry it too much!), mix all other ingredients in a bowl and add the kale. Toss in the bowl to coat and spread over a foil lined greased baking sheet in one layer. Bake for 15-20 minutes until desired crispiness is achieved. It will become darker but that's okay. Let cool and enjoy!
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