Pre-heat the oven to 400F and line a baking sheet with parchment paper.
Add the jicama slices, oil and spices in a large bowl and mix well.
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.
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!
Meanwhile, make the aoli - in a high powered blender, add the eggs, garlic, lemon juice, salt and pepper.
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.
Serve the fries either hot or room temp with the aioli - dunk and devour!