Preheat your oven to 400 degrees F. Lightly grease a ceramic rimmed baking dish (such as a 9 X 13 -inch baking dish).
Peel the jicama and cut it into ¼-inch-thick fries. Or use pre-sliced jicama strips (available at Whole Foods and in many supermarkets).
Place the jicama strips in a microwave-safe bowl. Add ¼ cup water. Cover and microwave for 8 minutes, stopping once to gently stir. If I use a large jicama I sometimes microwave it for up to 10 minutes total, as shown in the video. But 8 minutes is usually enough.
Using oven mittens, remove the bowl from the microwave. Be careful when removing the cover - hot steam will escape. Remove the jicama strips to paper towels to dry.
In a large bowl, toss the partially-cooked jicama fries with the olive oil and the spices. Arrange them in a single layer in the prepared baking dish.
Bake until browned and tender-crisp, about 40 minutes.
Microwaving the fries prior to baking them is optional. But keep in mind that if you don't microwave them first, the fries retain some of their crunch even when baked for a long time. I tried both versions, and we all liked the microwaved version better.Other spices that work well in this recipe include onion powder, cumin (just a pinch), and cayenne pepper if you'd like to make them spicy.