Today is the day Little Leopard Book turns 2! I’m so excited to toast champagne, chow down on delicious hors d’oeuvres and take pictures with fun photo props!
Chef Fernanda has created some delicious and refreshing treats for the party, including the Mini Tacos I shared on Tuesday and these light jicama chips with mango salsa!
I re-created this dish at home as a great appetizer for dinner last night! Check out this how-to video then get the full recipe below:
- 2 cups mango salsa
- 1 medium jicama (sliced into chips)
- 2 tbsp sriracha
- 2 tbsp fresh cilantro
Begin by peeling and slicing a medium size jicama into app. 24 “chips”. I used a small pastry cutter to get perfectly round chips
Put a small dollop of sriracha in the middle of each jicama chip.
Top with the mango salsa.
Garnish with fresh cilantro (or other fresh herb). I used the last of my cilantro leaves in the mango salsa so I placed a sprig of Italian Parsley on top as a garnish.
I’ve always loved jicama chips for dipping guacamole, but now I love them as this cute little appetizer as well!
I look forward to seeing many of you tonight at Little Leopard Book’s Birthday Party at Bailiwick!
For those of you that are not able to make it, be sure to follow me on Instagram for tons of pictures live from the event!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.