Elevate your snacking game with this Asian take on street fries. A custom seaweed seasoning blend and a spicy vegan Sriracha aioli make this a hard-to-resist snack or side.

Instead of using convenient frozen fries, you can make your own wedges. But I love quick frozen French fries. In fact, my friends make fun of me because I can’t seem to go three or four days without eating French fries. Is that a problem? I think it’s a good problem, personally.

I’ve included a simple Sriracha mayo to drizzle on these fries, but in the event that you have some Gochujang Aioli, feel free to use that instead.

Tokyo Street Fries

An Asian-inspired twist on the classic fry.

Course Appetizer, Side Dish, Snack

Cuisine Japanese, vegan

Keyword french fries, vegan

Prep Time 20

Cook Time 25

Servings 4

Ingredients

20 ounce package frozen shoestring fries
⅓ cup vegan mayonnaise
1 tbsp Sriracha
¼ cup Tokyo Mix Popcorn Seasoning
¼ cup finely chopped green onion (white and green parts)
1 tsp black sesame seeds

Tokyo Mix Popcorn Seasoning

1 package seaweed snacks (about 35 oz) or 2 large sheets roasted nori
2 tbsp dried minced onion
2 tbsp mixed black and white sesame seeds
1½ tbsp nutritional yeast
1 tsp sea salt

Instructions

For the fries

Preheat the oven to 425°F.
Lay out the frozen fries on a baking sheet in an even layer and bake for 20 to 25 minutes, or according to package direction, until golden brown and crispy.
In a small bowl, combine the vegan mayonnaise and Sriracha.
When the fries are baked, immediately transfer to a large bowl and toss the with the popcorn seasoning.
Transfer the fries to a serving platter, drizzle with the Sriracha mayo, and sprinkle the green onion and sesame seeds on top.

For the Tokyo Mix Popcorn Seasoning

Use a clean coffee grinder or spice grinder to grind the ingredients to a very fine powder.
First grind the roasted seaweed snacks in batches by adding torn pieces to the grinder to get them into small pieces. The seaweed snacks have additional oil, so they will stick to the sides of the grinder. You might need to stop and start the grinder to push the pieces toward the blade and continue pulsing.
Pour into a bowl when each batch is finished.
Then add all the small pieces of seaweed back into the grinder with the dried minced onion, sesame seeds, nutritional yeast, and sea salt and pulse to a fine powder. You may have to do this in two batches.

Need a quick dinner? Try this linguini with Brussels sprouts.

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Tokyo Street Fries With Sriracha Aioli