Preheat oven to 400° F. Line a baking sheet with foil or parchment paper, set aside.
Peel a whole jicama with a vegetable peeler, then cut into strips like french fries. Alternate method: purchase packaged, pre-sliced jicama sticks in the produce department.
Bring water to a boil in a large pot over high heat with a half-teaspoon of sea salt. Add the jicama sticks, cover and boil for 10 minutes.
Drain the jicama fries and place in a large bowl. Drizzle with oil, toss to coat. Sprinkle with seasonings and toss until thoroughly coated.
Spread jicama fries out on the baking sheet in a single layer.
Bake for 15 minutes then flip fries over. Continue baking for an additional 15 to 20 minutes until golden brown.
Serve immediately with your favorite burger, or wings or turn into nachos!
Notes
Look for jicama with a smooth skin with no cracks or bruising that is about 6-inches in diameter. Smaller jicama are sweeter which is good for snacking or mixing into salads.
Store jicama in a cool, dark place for 2 to 3 weeks. It can also be stored in the refrigerator for 2 to 3 weeks. Cut jicama can be frozen for up to 6 months. Do not get the jicama wet or it will mold.
Cooked jicama can be stored in the refrigerator for 3 days.