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Seaweed Baked Fries with Hoisin Mayo & Sriracha Mayo

55 min

Snack

Appetizer

Side

10 ingredients or less

Nori adds just the right saltiness and umami flavour to these crispy baked fries. Serve the dips on the side, or drizzle them on top to create some delicious loaded fries!

Servings

Total

55 min

Prep

10 min

Cook

45 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

Fries

  • 3
    medium potatoes
  • 2
    nori seaweed sheets, cut into small pieces
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • ¼ tsp
    salt
  • ¼ tsp
    ground black pepper
  • ⅛ tsp
    cayenne pepper

Hoisin mayo

Sriracha mayo

Optional garnish

  • toasted sesame seeds
  • sliced green onion

Directions

  1. Cut the potatoes into strips, about ½ inch (1½ cm) thick*. Try to cut the fries in similar thicknesses, so they cook evenly.
  2. Line two baking trays and preheat the oven to 390°F (200°C)**.
  3. Optionally, for crunchier fries, soak them in cold water for 10 minutes to remove excess starch. Drain, then dry well using a clean kitchen cloth.
  4. Transfer to the baking trays, and toss with the remaining fry ingredients. Leave as much room as possible between the potatoes on the tray***.
  5. Bake for 40 - 45 minutes, or until golden and crispy. Stop to give them a gentle flip once halfway.
  6. Meanwhile, combine the hoisin mayo ingredients in a small bowl.
  7. To make the Sriracha mayo, combine vegan mayo with the hot sauce in another small bowl.
  8. When the potatoes are done, sprinkle with a dash more salt, transfer to a plate, and serve with the dipping sauces. Enjoy!

Notes

  • Yukon Gold or Russet potatoes work especially well for baking.
  • * If desired, keep the skin on the potatoes for extra crispiness and fibre.
  • ** We used top and bottom heating (not fan-assisted/convection).
  • *** If over-crowded, the steam doesn't allow the fries to crisp.

Storage

  • Best enjoyed immediately.
  • Store in an airtight container in the fridge for up to 2 days, then re-heat in the oven to retain crispiness.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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jm - May 26, 2024, 3:26 p.m.

Will tbis work with sweet potatoes?

PUL Team - May 27, 2024, 5:17 p.m.

Hey Jm, you can use sweet potatoes if you'd like. In case you're interested, we have a general oven-roasted sweet potato recipe here: https://www.pickuplimes.com/r… 😊


Phillipa - May 1, 2024, 1:07 p.m.

Love these. We made them alongside the roasted edamame beans ans the Korean pancakes. The nori sheets are inspired! Thank you.

PUL Team - May 1, 2024, 6:52 p.m.

Mmm love this pairing, Phillipa! 🤩


Martunia - Aug. 26, 2023, 2:52 p.m.

Made these for lunch using two large potatoes and they came out perfect! I'm impressed at how well the seaweed tasted on fries and the two sauces were delicious 😋 this recipe is a keeper for sure!


Petronela - Sept. 9, 2022, 1:33 p.m.

I made this yesterday evening and have a feeling that this is going to be one of the dishes that I make on repeat!

PUL Team - Sept. 10, 2022, 6:35 a.m.

So happy to hear, Petronela, thanks a bunch!


hi - July 31, 2022, 9 p.m.

how do you make vegan mayo from scratch?

PUL Team - July 31, 2022, 9:58 p.m.

Hey there, thanks for the question! Vegan mayonnaise recipes usually include soy milk or aquafaba with vinegar and oil. There are lots of recipes online which may be helpful for exact measurements and ideas depending on what ingredients are accessible. In the meantime, we'll note down vegan mayo as an idea for future content which we can hopefully share soon 🙂


Mireia - June 11, 2022, 9:33 p.m.

I was a bit skeptical at first because of the seaweed but these are absolutely mouth-watering!!! And the cayene gives them a kick that i love!!

PUL Team - June 15, 2022, 5:07 a.m.

Woop woop! Thank you, Mireia, we're so happy the fries were enjoyed :)


Petra - June 1, 2022, 6:50 p.m.

Yummy


Sarah - May 16, 2022, 4:09 p.m.

I have made these healthy version of fries so many times for my family, every time a hit! The toasted nori taste of seaweed crisps which is just divine with the onion powder and mesh of crunch yet soft potato texture. We make this on the regular.

PUL Team - May 16, 2022, 6:58 p.m.

So thrilled the recipe is being enjoyed, Sarah, it means so much!


Maree - April 7, 2022, 5 p.m.

I love this recipe and have been using it for ages. Its such a good combo of flavours. Thanks for the inspiring videos! X

PUL Team - April 10, 2022, 5:12 a.m.

Aw thanks, Maree, we're so happy to hear 😊


Cath - Sept. 14, 2021, 6:48 p.m.

Very delicious homemade fries, you have to try this one out! And the sauces make it even better <3


Claire - July 28, 2021, 1:54 p.m.

Such a delicious side dish!!! Never would have thought to use seaweed like that… genius!! Thanks youu!

PUL Team - July 29, 2021, 6:06 p.m.

Thanks, Claire! It means so much ☺️


Ananya R - July 24, 2021, 8:37 p.m.

SO creative & so delicious!! I would have never thought to combine these flavors but this recipe HITS 😛😍

PUL Team - July 26, 2021, 8:04 p.m.

We appreciate this so much, Ananya, thank you!


Cris S - June 5, 2021, 5:28 p.m.

I'd make these again for sure! Such a creative idea to use nori sheets! 😁

PUL Team - June 5, 2021, 11:56 p.m.

So happy you enjoyed the recipe, Cris! 😃


Dominika - April 23, 2021, 11:54 a.m.

These are my favorite during online exams session 💕 it's like “fish and chips” but vegan! 💚

PUL Team - April 24, 2021, 3:22 a.m.

Thank you, Dominika! Best of luck with all your exams 🤓