Peel a jicama and julienne. I used a mandoline, but for years I just cut it with a knife. Put them in a big plastic container with a lid or in a giant baggie. Squeeze the juice of 3-4 limes and toss in 2 TBSP of chili powder (more or less to your taste.) Shake it all up and let it sit in the fridge overnight. It needs to marinate at least a day to get the flavors soaking into the jicama. It’s a delicious, fresh summer snack that’s super cheap and healthy.