Serves: One
Carbs Per Serving : 6 Prep Time: 10 minutes or less
Effort: Easy
Ingredients:
1/2 of a medium Jacana
Seasonings of choice Peanut Oil (or other oil suitable for high heat
frying)
How to Prepare:
Peel and rinse 1/2 of one globe of jacamar. Slice paper thin, using
one of those 'as seen on TV' type vegetable slicers if you can. They
give you the thinnest slices. Otherwise use a very sharp knife and
slice carefully and thinly. Blot excess moisture from slices.
Use enough oil to cover bottom of large skillet and to cover the
slices, about 1/4' deep should do it. Heat oil, but do NOT OVERHEAT.
Add jacana slices in a single layer. You won't get them all done in
one batch. Fry each batch until you have browning around the edges,
then remove to paper towels to drain while the next batch frys.
The chips shrink considerably. While still warm sprinkle them with
pepper, salt, low carb seasonings, parmesan cheese, whatever you
like, but lightly.
If you make the slices thin enough and fry carefully these chips
come out so delicate and crunchy. Really too delicate for dipping
unless you just use a thin Ranch dip or something.
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