- 1 lb. jicama - cut into matchsticks or thinner
- 4 tbsp. avocado oil or extra virgin olive oil
- 1/2 tsp. hot paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion salt I love the Trader Joe's brand - or you can just use minced onion, or onion powder
- 1/2 tsp oregano
- 1/2 tsp salt I like using pink Himalayan salt
- 1/2 tsp freshly cracked black pepper
- 2 eggs I prefer using good quality eggs for this aoli, since it's raw egg, so look for pasturized eggs
- 2-3 garlic cloves
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup avocado oil You want to use a light-tasting oil, so you can use light olive oil instead, if you prefer
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Pre-heat the oven to 400F and line a baking sheet with parchment paper.
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Add the jicama slices, oil and spices in a large bowl and mix well.
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Spread out the jicama on the baking sheet, making sure the jicama is in an even layer, if they overlap on the pan, they won't get crispy.
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Bake for 50-60 minutes - checking the last 10 minutes to make sure they aren't burning. I prefer mine on the darker side since they get more crunchy that way, but you don't want them burnt to a crisp - and they can burn quick if you're not watching!
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Meanwhile, make the aoli - in a high powered blender, add the eggs, garlic, lemon juice, salt and pepper.
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With the motor running on medium speed - drizzle in the oil in a slow stream until the aoli is emulsified. I estimated about a cup, but you'll see the mayo dressing come together and your blender will make a "chugging" sound when the aoli is fully combined. It should be thick like mayo.
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Serve the fries either hot or room temp with the aioli - dunk and devour!