脆皮海苔芝麻薯条
金黄酥脆的薯条，搭配咸香的海苔和芝麻，是蟹堡的完美配菜。
- 烹饪时间
- 35 分钟
- 份量
- 343 kcal
- 材料
- ≈ $0.57
- 蛋白质
- 6 g
材料
- 1 Potatoes≈ $2.19 每千克 260 克
- 2 Sunflower oil 12 毫升
- 3 Nori seaweed 2 克
- 4 Sesame seeds 6 克
- 5 Sea salt 2 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将马铃薯切成厚条，用冷水冲洗。
用毛巾擦干，拌入油和海盐。
在烤盘上单层铺开。
220°C烤28–30分钟，中间翻面，烤至金黄酥脆。
用剪刀将海苔剪成细碎末。
趁热撒上海苔和芝麻，拌匀后立即食用。
小贴士
- 为什么这样做
- Rinse the potatoes after cutting to remove the starch, otherwise the fries won't be crispy. Bake at 220 °C so the crust turns golden and the inside stays soft.
- 可替换食材
- Replace the nori with dried seaweed (1 tsp) or ground nut cookies (5 g). Use flax seeds (6 g) or poppy seeds (5 g) instead of sesame.
- 常见错误
- If the potatoes are still raw inside, you didn't flip them in time or the temperature was below 200 °C. Check after 20 minutes.
- 保存与加热
- Keep in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180 °C for 10 minutes to bring back the crunch.
- 搭配建议
- Serve with a crab burger or as a snack with iced tea with lemon. You can also add them to an avocado salad.
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