Start by peeling your jicama with a sharp knife or vegetable peeler – the skin is quite thick, so don't be afraid to remove a generous layer. Cut the jicama into fry-shaped strips, about 1/2 inch thick and 3 inches long. The key here is consistency; uniform pieces ensure even cooking. Pat the cut pieces completely dry with paper towels, as excess moisture will prevent that coveted golden crispiness.

Place the dried jicama strips in a large bowl and drizzle with olive oil. Toss thoroughly to ensure every piece is lightly coated. In a small bowl, combine garlic powder, paprika, onion powder, salt, pepper, and cayenne if using. Sprinkle this seasoning blend over the oiled jicama and toss again until each fry is evenly coated.

Preheat your air fryer to 400°F for 3-4 minutes. Arrange the seasoned fries in a single layer in the air fryer basket, leaving space between each piece for proper air circulation. Overcrowding leads to steaming instead of crisping, so work in batches if necessary.

Cook for 8 minutes, then shake the basket vigorously to flip the fries. Continue cooking for another 4-7 minutes, checking every 2 minutes. Look for golden-brown edges and listen for a subtle sizzling sound. The fries are done when they feel firm to the touch and have developed beautiful caramelized spots.

Remove the jicama fries immediately and taste for seasoning. Add a pinch more salt if needed while they're still hot. Serve within 5 minutes for maximum crispiness.