Cut matchstick Jícama (the thinner, the crispier) and microwave for 4-5 minutes to sweat out some excess water. Pat it dry with a paper towel. Sprinkle Whey Protein Isolate Powder to coat the jicama.
Preheat oil to 375 degrees and fry until golden.
Drain and let cool so it can crisp up more and then toss it in sautéed garlic, salt, cracked pepper, and parsley.
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