First you want to peel and cut the jicama in thin fry strips. Get out a large glass tupper ware container that has a lid. In the container add the juice of the whole lime, avocado oil, cloves of pressed garlic and sea salt. Add in the jicama and seal. Shake the mixture adding more lime, avo or spices as you would like. Let this marinate for 1-3 hours. Set the dehydrator at around 120-130 degrees. Remember that most dehydrators at 118 are far below that as actual temp so go a bit higher. Dehydrate until desire texture is achieved. I prefer my warm, slightly crunchy. Serve with chopped parsley as the garnish and your favorite dip!
Jicama acts as a prebiotic for the good bacteria in your gut.