I came up with these when I was experimenting with things to make for an Italian dinner party. I had purchased my first ever jicama and it was perfect! This is definately one of my favourite dehydrator recipes I’ve made, along with the raw pizza that is in the picture with them. The bruschettas are the things round the side. You don’t need a dehydrator to make these, you can just spoon the tomato mixture onto raw jicama slices. They are much more authentic with dehydration though!
2 tablespoon Olive oil
½ cup Tomatoes (the smaller the better)
1 tablespoon Onion, diced small
1 clove garlic, deveined and minced
2 tablespoon dried basil
juice of 1/2 to 1 lemon, depending on size
fresh basil, for garnish
large pinch of salt and pepper
1. Peel the jicama. Slice it width ways into rounds about 1/2cm thick.
2. Toss the jicama with olive oil and place in the dehydrator for about 5 hours, or until dry on the outside.
3. Cut the tomatoes in half and remove the pulp and seeds and discard them (or feed them to your pet :)) chop up the flesh into little cubes.
4. In a bowl, combine the tomato with the onion, garlic, basil, salt and pepper and lemon juice. Mash it all together with a fork.
5. Use a teaspoon to spoon the mixture onto the jicama slices and return to dehydrator for approximately 1 hour.
6. Remove from the dehydrator, garnish with torn basil leaves (optional) and enjoy!