Set out a large sauce pot and fill with water halfway.
Use a vegetable peeler to peel the jicama. Then carefully slice into fries that are ½ inch thick. Place the fries in the water as you cut.
Once you’ve cut all the fries, set the pot over medium high heat. Bring to a boil and boil the jicama fries for 10 minutes to soften. Drain well in a colander.
Once the fries have parboiled, preheat the air fryer to 400°F.
Pat the fries with a paper towel then place them in a mixing bowl. Drizzle with olive oil and sprinkle with salt, garlic powder, and cayenne. Toss well.
When the air fryer is hot, add a couple of large handfuls of jicama fries to the fry basket. They can overlap a little bit but make sure not to overfill the basket.
Air fry the jicama fries for 12 to 16 minutes, stopping to shake the basket in the middle.
Repeat in remaining batches if needed. Keep the cooked fries warm in a low temperature oven.
Pro Tip: For best results, cut the fries as even as possible.Baked or air-fried jicama is best to eat fresh and hot. Leftovers technically will keep well for up to 4 days in an airtight container in the fridge. However, the fries will not be as delightfully crunchy and soft once you reheat them.But if you must save jicama French fries, I highly suggest you reheat them in the air fryer. Heat the fryer to 400°F and cook for only about 2 minutes.