Prepare the jicama: Cut off the top and bottom of the jicama, then cut the coarse brown skin off with a chef's knife. Chop the jicama into long shapes that will fit into the feeder of your food processor.

Using a food processor, slice the jicama into paper-thin slices.

Preheat the oven to 200 degrees. Line two baking sheets with parchment paper, then arrange the jicama slices evenly on the parchment paper. Brush lightly with extra-virgin olive oil, and grind lemon pepper on top of the slices.

Bake for 30 minutes; flip, lightly brush and sprinkle the reverse side with olive oil and lemon pepper, and then bake for another hour (for approximately 90 minutes' worth of total baking time.) The chips are done when they are uniformly crispy and light golden brown.