Heat 1 cup of coconut oil in an iron skillet (over medium heat).
Peel jicama and slice into matchsticks (fries). (You will want them fairly thin so they will cook faster.)
Place sliced jicama in ice water and let sit for at least 10 minutes.
Fry jicama in batches in hot oil, removing when they begin to turn light brown (this took about 10-15 minutes for me).
Place on paper towels to drain, and immediately sprinkle with Tony's Creole Seasoning.
When all fries are finished, divide onto four plates and add toppings.