
Seaweed Baked Fries with Hoisin Mayo & Sriracha Mayo
55 min
Snack
Appetizer
Side
10 ingredients or less
Servings
Total
55 minPrep
10 minCook
45 minContains
Free from
Ingredients
-
3potatoes*
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2nori seaweed sheets, cut into small pieces
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1 Tbsp (15 mL)vegetable oil
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1 tsp (2 g)onion powder
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¼ tspsalt
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¼ tspground black pepper
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⅛ tspcayenne pepper
Hoisin mayo
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3 Tbsp (45 mL)vegan mayonnaise
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1 Tbsp (15 mL)hoisin sauce
Sriracha mayo
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3 Tbsp (45 mL)vegan mayonnaise
Optional garnish
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sliced green onion
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toasted sesame seeds
Directions
- Preheat the oven to 390°F (200°C).
- If desired, keep the skin on the potatoes, as we did, for extra crispiness and fibre. Cut the potatoes into strips, about ½ inch (1½ cm) thick. Try to cut the fries in similar thickness, so they cook evenly.
- Soak the fries in cold water for about 10 minutes to remove the starch. This will help to get crispier fries. Drain, then dry the fries well using a clean kitchen cloth.
- Transfer to a parchment-lined baking tray, and toss the potato slices with the seaweed, oil, salt, pepper, and cayenne pepper. Leave as much room as possible between the potatoes; if they are over-crowded in the tray, the steam doesn't allow the fries to crispen up.
- Bake in the centre-rack of the oven for 40 - 45 minutes, or until golden and crispy. Stop to give them a gentle flip once halfway.
- While potatoes are baking, make the desired flavoured mayo by combining the vegan mayo and hoisin sauce in a small bowl, and/or the mayo together with the Sriracha hot sauce in another bowl.
- When the potatoes are done, sprinkle with a dash more salt, transfer to a plate, and serve with the desired dipping sauce. Enjoy!
Notes
- * Yukon Gold or Russet potatoes work especially well for baking.
Storage
- Keep in an airtight container in the fridge for up to 2 days.
- Best if reheated in the oven, to retain crispiness.
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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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