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Peel the jicama using a peeler or knife. Cut off the ends so that they are wide and flat.
Slice the jicama into tortillas thinly using a mandolin. (The thinnest setting, or close to that, is usually best.)
Brush both sides of the tortillas with olive oil. Sprinkle lightly with sea salt, cumin, and paprika, if using, on both sides.
Heat a large griddle or frying pan over medium heat. Heat the tortillas for about a minute per side, until warm and softened slightly.