Main image of Seaweed Baked Fries with Hoisin Mayo & Sriracha Mayo

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

  • 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

  • 3 Tbsp (45 mL)
    vegan mayonnaise
  • 1 Tbsp (15 mL)
    hoisin sauce

Sriracha mayo

Optional garnish

  • sliced green onion
  • toasted sesame seeds
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Directions

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  1. Preheat the oven to 390°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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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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 🤓