Who doesn't love a good french fry? Well, I don't actually, as I gave up on deep-fried foods about a decade ago. But alas, I do recall my once, long ago love for the skinny potato batons from a certain "golden arches".
This past summer at my mom's I was pleased to have the chance to perfect a raw (and healthy!) version of this old fave, using the humble jicama (pronounced HEE-kah-ma).
1 medium jicama, cut into batons
2 T olive oil
2 T nutritional yeast
1 t garlic powder
1 t chili powder
1/2 t sea salt
Add jicama & olive oil to a large mixing bowl.
Add remaining ingredients & toss to coat.
Lay in single layer on non-stick mesh dehydrator sheet and dry at 110 degrees for 10-12 hours, or until crispy.