Ingredients
1 softball size jicama, peeled
Method
Step 1
You will need a mandolin for these, unless you have some uncanny knife skills. They need to be practically paper thin. I set my mandolin at 1/12″ I believe. (1/8″ is too thick, 1/16″ is too thin. You may need to play with it, but will get plenty of shells regardless.) Slice the ends of the jicama off, so you have the middle third or so exposed. Slice as many shells as you can get out of it, probably close to 20 slices. Set aside. Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking. At least that’s what I did.
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