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Total Time
25 minutes
Inspired by the fries atWenwen, chef Eric Sze’s Taiwanese restaurant in New York City, this recipe shows off the air fryer’s best trait: reheating frozen snacks. Only textured fries—like crinkle- or waffle-cut—will do. Their grooves and ridges turn exceptionally crisp in the fryer and expertly hold on to the spirited, salty seaweed seasoning and unapologetically garlicky mayonnaise.
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What you’ll need
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Breville Air Fryer
$520 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Measuring Spoons
$10 At Bon Appétit Market
Ingredients
6 servings
Step 1
Heat air fryer to 400°. Working in 2 batches, spread outone 32-oz. bag frozen crinkle-cut or waffle-cut frieson fryer tray in an even layer and cook, tossing halfway through, until golden brown and crisp, 6–12 minutes.
Step 2
Meanwhile, using your fingers, mixtwo .35-oz. packages seasoned toasted seaweed snacks,1 chicken bouillon cube,1 Tbsp. sugar,1½ tsp. garlic powder, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a small bowl, crushing seaweed into small shards and rubbing bouillon into sugar and salt, until well combined. Stir½ cup mayonnaiseand1 garlic clove, finely chopped, in another small bowl.
Step 3
Transfer fries to a large bowl. Drizzle with1 Tbsp. vegetable oil(this will help the toppings adhere), then scatter seaweed mixture and remaining2 garlic cloves, finely chopped, over. Toss to coat, adding up to 1 Tbsp. more oil if needed.
Step 4
Pile fries in a shallow bowl; top with any seaweed mixture and garlic left in bowl. Serve with garlic mayonnaise for dipping.
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