Prep the Jicama: First things first, you need to peel your jicama. The skin is pretty tough, so use a sharp peeler or a knife to get it all off. Once peeled, slice it into rounds or halves, then cut those pieces into fry shapes, aiming for about 1/3 to 1/2 inch thick and 3 to 4 inches long. Try to keep them roughly the same size so they cook at the same rate.

Season generously: Pop all your jicama fries into a large bowl. Drizzle the olive oil over them, then sprinkle the garlic powder, cumin, sea salt, and black pepper on top.

Toss to Coat: Get in there with your hands (or a big spoon) and toss everything together until the jicama pieces are evenly coated in the oil and spices. Make sure every fry gets some love!

Load the Air Fryer: Place the seasoned jicama fries in your air fryer basket in a single layer. You'll likely need to do this in batches depending on the size of your air fryer. Don't overcrowd the basket, or your fries will steam instead of getting crispy! Give them space to breathe.

Air Fry 'em! Cook at 400°F (200°C) for 12-18 minutes. The timing will vary based on your air fryer model and how thick your fries are. About halfway through (around 6-9 minutes), open the basket and give them a good shake or flip them with tongs. This ensures even cooking and crisping.

Check for Doneness: Continue air frying until the fries are tender when pierced with a fork and have developed some nice golden-brown edges.

Serve Hot: Transfer the crispy jicama fries to a plate and serve immediately with your favorite dipping sauces!