1 large jicama, peeled and cut into fries (about 3-4 cups)
1 tablespoon avocado or coconut oil (make sure the coconut oil is melted)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
A pinch of cayenne pepper
1/4 teaspoon sea salt
1. Preheat the oven to 400˚ (F) (you may need to crank it up to 425˚ or 450˚).
2. Add the jicama fries to a large boiling pot of hot water. Boil the jicama until it is less crunchy (about 10 minutes, but be careful not to let them get too squishy).
3. Drain and transfer the jicama to a large mixing bowl.
4. Add the oil and seasonings to the jicama and stir until all the fries are well coated.
5. Place a cooling rack on top of a baking sheet and lay the jicama fries on the cooling rack (DO NOT overcrowd them). Alternatively, you can place the fries on a baking sheet and flip them halfway through cooking.
6. Bake the fries for 30 minutes or until they are crispy.
7. Serve the fries hot. I like mine with a honey mustard dipping sauce, which is just equal parts raw honey and Dijon mustard, and sometimes I’ll add a dash of cayenne pepper. Yum!
8. Enjoy!