Jicama Fries (with instructions)

1		jicama, thinly sliced like thin french fried potatoes would be, then stack them and cut again making matchstick sized piece
3  dashes		salt - more or less to taste
3  dashes		powdered onion - more or less to taste
3  dashes		garlic powder -more or less to taste
3  dashes		smoked paprika -more or less (Hungarian Paprika)

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First, you'll need enough oil to deep fry. 3-6 cups depending on your frying vessel. If in a pan, at least one inch deep and you'll need a candy/deep fry thermometer. If a mini fryer, put in at least the minimum amount of oil required. Heat oil to 350 degrees.

Next, split up the cut up Jicama into frying "batches". If using a pan, use a slotted spoon and wear mitts. If using a fryer, place the Jicama in basket. Fry until crispy - just a few minutes, drain on paper towel.

Last, sprinkle liberally with equal amounts of salt, onion and garlic powder and paprika to taste. Toss to coat well and serve immediately.