chewy crunchy garlicky toasts!!!

[Tropigal]

These are SO good. If you are craving garlic bread these do the trick, kid you not they taste BUTTERY. You DO need a Dehydrator for this recipe.

1 jicama
1 red Bell pepper
1 med tomato
6-8 cloves of garlic
1 tsp sea salt
1/3 cupolive oil
basil (fresh chopped or dried optional)

slice jicama using mandolin no more than 1/4" thick....the thinner the better.
set aside.
process tomato in processor to a very fine chop.
strain the juice out so you are just left with the pulp.
process red pepper & garlic the same way to a very fine chop(or you can hand chop the garlic seperately). squeeze out the moisture from the peppers also as you don't want the veggies to be wet.
stir all the ingredients together except jicama.
spoon a small amount oftopping onto each jicama slice & dehydtare for approx 7-10 hours...until chewy
i think mine took about 7 or 8.
PLease note you DO need a lot of oil for this recipe...i did make it once with a generous 1/4 cup and it was fine.
you want tomake sure the veggies are spead thinly...if you can avoid the edges they will come out a bit crunchy.

This is one ofthe best dehydrator recipes I have ever made!!!

[spicyfull]

Thanks for Sharing........Sounds Great..........

[wyjoz]

That sounds so good; especially since it does not have nuts. Going to try this for sure. Thanks for sharing Joz

[Carmella]

Oh yum! Garlic bread-like?

Is anyone willing to ship me some jicama? Can't get them here! boo-hoo:(

[Mishka]

Mmmm...sounds yummy!! Thanks so much for sharing...I love garlic!
Carmella....No Jicama for you up north? Ground still frozen? Can you get them in the summer? Just curious...

[Tropigal]

LMK if anyone makes these & how you like them.
i am going to give the recipe to my semi-raw friened after he gets his dehydrator.
I am trying to make a list of the BEST recipes...to impress him...LOL

[garden granny]

I made some last night, & they are very good! Tastes like bruschetta.

[tvillemom]

I'm going to try this as soon as I find some decent jicama. The last one's I found looked like...horribly wrinkled...yucky looking. Waiting for better ones!
Wendi

[maraw]

I will definitely try it! Sounds really yummy. I love jicama and am always trying to find new ways to enjoy it.

Thanks for sharing! :)

[Faithfullyfit]

Oh yum! Garlic bread-like?

Is anyone willing to ship me some jicama? Can't get them here! boo-hoo:(

Yummy- These sound so good! Lately have been having a hard time digesting nuts so I am thrilled to try this!

Carmella,

If you are serious... I will send you some Jicama.;)

[jocelynAZ]

Yummmm!! You've definitely peaked my interest with this recipe, more especially if it tastes like bruschetta - as garden granny mentioned. :) Thank you for sharing!

[Ama]

Oh yum! Garlic bread-like?

Is anyone willing to ship me some jicama? Can't get them here! boo-hoo:(

I can't get it either. I have heard others on the east coast say they haven't found it in their local stores either. I'm always on the look-out though.

[lafsalot]

Bought some jicama today, and can't wait to make these. Get back to you later with the results ~ Cathy

[RowanC]

Oh man, this looks good.

THANKS! I often crave something salty & garlicky!

[Conscious Midwife]

Wild Oats carries Jicama

[fruitcake]

This sounds so good. I would love to have some garlic bread. One question first though.
What is jicama and where do you get it?

[aleigh]

As soon as I buy some jicama (hopefully tomorrow if there's time!) I am going to make these and I cannot wait to share how pleased I will be :)

Thank you!

[Carmella]

Oops! I've forgotten to check back on this thread...

Mishka,
I did find jicamas when I visited Calgary. They just don't make it to my little boonie corner of the world.

Oh Faithfullyfit,
Thanks, you're a sweetie but it would probably be quite pricey... Ah well! (Sigh)

[garden granny]

fruitcake - jicama looks kind of like a turnip - it sounds like hickama - I bought mine a walmart.

[Petals]

This sounds yummy! thanks

[Carmella]

Yay! I found jicamas at a grocery store I rarely go to! *doing the happy dance*

I can't wait to try this!

[SchoolOfRAWk]

I am making this soon - I got the jicama...

Do you peel it first? Then, do you cut it in half to make slices that are a few inches diameter? I mean, it's like 7" wide!

Then I found a cheap mandolin with like cheese grater stuff on each half, and in the middle of the "board" there's that thin cheese-slicing lip, or edge. Can I use that???

I will buy it tonight if so.

Let me know, guys!

[SchoolOfRAWk]

"bump!" - I really need to know this! :p

[SchoolOfRAWk]

I am making this soon - I got the jicama...

Do you peel it first? Then, do you cut it in half to make slices that are a few inches diameter? I mean, it's like 7" wide!

Then I found a cheap mandolin with like cheese grater stuff on each half, and in the middle of the "board" there's that thin cheese-slicing lip, or edge. Can I use that???

I will buy it tonight if so.

Let me know, guys!
__________________

[Tropigal]

wow,a message for me...i feel so important! ;)
yes peel it.
i know they are sometimes SO large! i just cut in half, actually sometimes in quarters depending on the size.
as long as it is in a good shape to hold the topping.
i slice mine about 1/8th to 1/4" think as they vary a bit.
I use my mandolin but i am sure the thing you have would work too...just be careful! i am always thinking I will juliane my hand...LOL
good luck & LMK how they turn out for you!

[Tropigal]

about the grater...i am not sure how thick it slices...???? or if it can handle something as hard as the jicama...also once it dulls it can't be used.
i got my mandolin from Target for about $25.
if you have patience & a VERY sharp knife you could slice the jicamA with a knife. hard to keep them uniform that way though.

[SchoolOfRAWk]

Got it, thanks.
I have one in Chicago----looks like it's time to get a new one, finally. I may try the crappy Safeway one, and just return it if it won't work at all for the recipe.

[sweetpea76]

Hey Erica,


I've made these many times and they are delish.. here is what i do: peel the jicama first and then i cut it in half through the north-south plane ( this cuts down on the length issue). Then i use a V slicer on the thin setting ( basically a mandolin) to slice the halves into thin slices. They end up looking sort of like ovals. Then top w/ mixture & pop in dehydrator.

the mandolin you describe seems like to would work fine.. just make sure it is sturdy!!

good luck:)

psp i've found these are best fresh & "hot" out of the D. To me they didn't hold up well when stored.

[sweetpea76]

o wait.. erica: does the mandolin have a balde attached? or is it just plastic? if its just plastic pass it up- doubt it will do the job. imho u will need something w/ a blade to cut the jicama.... check out the V Slicer on amazon- i luv mine & its cheap!

[SchoolOfRAWk]

Thank you sooo much!

Next question - how long will a jicama stay? Is it like an apple? Can it sit in the fridge for 2 weeks? because I may wait on it, then!

[sweetpea76]

hmmm im not sure what others have experienced, but the jicama's i have bought don't last too long.. maybe a week b4 it started to look shrively:confused:

[SchoolOfRAWk]

Welp, it was $3.00. I hope it lasts but otherwise, I'm not gonna cry.

[SchoolOfRAWk]

I just made these for the first time.

Got my new *v-slicer* and WOW, I'm in love!

I didn't know that this doesn't make tons, and I had a bunch of jicama left over... so I did some with olive oil and onion, garlic and herbamare..... then some with basil, sundried tomato, onion, nutritional yeast, olive oil, garlic and herbamare....

I'm sure they will all be good!!! I'll post pix and a report tomorrow! THANKS GUYS!

[sweetpea76]

woot! glad you like the v-slicer! also, looking forward to your report on how the oil/herb mix turned out w/ the jicama... i also end up with several left over jicama chips and would love an alternative mix to put on them :D

[Stina]

Hey, wanted to bump up this thread to bring it to everyone's attention that this recipe is SO wonderful. It was like pizza to me. And I simply cut the jicama with a knife, so if anyone doesn't have a mandolin, don't let it stop you. I just ate like eight pieces of it. And it was such a nice feeling today when I was out working knowing that there would be a wonderful meal waiting for me at the end of the day in the old Ex-calibur. Thanks for sharing this!

[Antari]

Any brits out there know what a Jicama is :confused:

[Stina]

Also known as a Mexican potato. And I doubt that's any more helpful!

[SchoolOfRAWk]

Okay, I made these. I actually (of ALL people!) found it a bit oily/heavy (WIERD!!) but agree the taste is great! I sold them all before I took pictures, I wasn't too on top of my game last weekend, I apologize...)


OKAY - even MORE important - there is SO MUCH WE COULD DO WITH THESE.

I'm thinking of doing a bacony marinade and topping them with sour cream and bacon bits - TOTAL STUFFED BAKED POTATO flavoring/taste! Is ANYbody with me on this?

OR, how about a SWEET topping?????? A touch of oil and agave and cinnamon????

[Rastadawta]

I am totally with you.School of rawk.. why not add the eggplant bacon with the jicama baked potato.. i am also thinking of the jicama sheherd pie with tacomeat and corn.. weird huh..

[SchoolOfRAWk]

Heck yeah! I love discovering new "tools". The cheddar cheese spread and bacon and sour cream on the jicama crunches. Divine!

[Carmella]

Glad you finally got around to trying these, Erica!

I forgot to mention that I always put way less oil than the recipe calls for... Sorry!

And keep the great ideas coming! I have another 2 giant jicamas in my fridge, begging to be used! ;-)

[Stina]

I tried a mocha version I wouldn't recommend:eek: It was supposed to be like a mole. No ggoood

[StarFire]

Sounds delish! I'm sure my very Scilian husband will love the garlicy toasty thing - maybe I'll serve it with some Raw Spaghetti!! :D Mahalo for sharing!

[Carmella]

StarFire,

We just had some for dinner and they are incredible! I'd recommend cutting down the oil to 1/4 cup rather than 1/3 as they can be quite oily.

We can never get over how much it tastes like the real thing! ;-)

[garden granny]

I made them for the 2nd time yesterday, SO GOOD! also so garlicy, but I love that. Now I need some high powered mouth wash or gum at work or my breath will knock the lawyers out. (h'mm :D )

[Stina]

Oh gosh, I left the oil out of the last batch so they were kinda different....but still good. This has become a weekly staple in my diet! I refer to them as pizza chips!

[iona]

First time on this site. don't mean to be so ignorant, but what is jicama?

[ChaiLife]

Jicama (pronounced HEE-ca-ma) is a veggie with a skin that needs to be removed. The inside has the texture of a raw potato and has a slight sweet taste. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

http://i104.photobucket.com/albums/m190/dasschus/2304111973.jpg

Kelly

[GlimR]

I have these drying right now. They look so pretty and the house smells delicious. I used a huge jicama, cut it in half and then sliced 1/4 inch thick on the mandolin. I made the topping but after two trays it was gone and I had enough sliced jicama to do two more trays so made a second batch of topping. Next time will just double it. I used fresh basil too and between the smell of that, the tomatoes, garlic, peppers and the 5 trays of rawitos in my dehydrator my house smells amazing!! Everyone who comes in says what is that smell...mmnnnnnnnnnnnnnnnnnnnnn...:D :D :D
Can't wait to try these....will post a pic tomorrow~

Thanks for this recipe!!!

[RowanC]

I love these !

They satisfy my craving for garlic bread or potatoe chips every time!

[Miss Marie]

Oh man,

I have these dehydrating right now - and they smell SO good :D
I'll definitely be eating this or breakfast tomorrow

Yum! I can't wait

[Stina]

well, it's getting cold in Oregon and the trusty old Excalibur is on more these days. I'm just prepping this for tomorrow. It's such a comfort food. I wanted to make sure any new folks around this board are aware of this recipe.


I'm so happy eating Raw- I kid you not!

[spiralgirl]

Carmella,

How sad you can't get it. I'm on Vancouver Island and we have it here. Have you tried an Asian grocery store that's where I get mine?

[spiralgirl]

Tropigal,

Thanks for the recipe, can't wait to try it out. :)

[luckitri]

Thank you Stina! I missed this one last time around and all the ingredients are on sale right now!

[applegirl]

I made this yesterday night and they were ready today, I have to say they are absolutely delicious ! almost exactly like the real thing. great for satisfying cravings :D

[tanishamarshall]

I will have to make these soon if I can find Jicamas.

[Yeshia]

First time on this site. don't mean to be so ignorant, but what is jicama?

Great to know what this is

However I cannot find any in Montreal:confused:

What veggie would make a good substitute please:D

[Stina]

I had to drag this baby out of archives. It's one of my all-time favorite dehydrator recipes. It deserves to be shared.

[GlimR]

These really are delicious!!

[Stina]

These really are delicious!!

yeah once I got the idea I've done many fun wonderful variations on the original.

[GlimR]

Me too...:D

[Stina]

One of my favorite dehydrator recipes! Great use of jicama.

[Stina]

One of my favorite dehydrator recipes! Great use of jicama.

[Bookish Lass]

I've had this thread saved forever. Finally trying it :) Smells great in the dehydrator. Making it for unleavened bread for my parents.

[FrannieGreen]

This recipe sounds so delicious. Do you put the pulp only (tomato,red pepper,garlic) mixed with olive oil and salt onto of jicama?
And set the juice aside for another use.