Naturally, I make my frozen French fries in the air fryer. Sure, you could use your conventional oven but if you have an air fryer, don’t rob yourself of time and crunch. Air fryer French fries are consistently superior and take a fraction of the time of oven roasted fries. It’s even the best way to revitalize soggy, cold, leftover fries the next day. If you’re shopping around for an air fryer, take a look at my roundup and reviews of my top air fryer picks for this year.
Best seasonings for air fryer French fries
Credit: Allie Chanthorn ReinmannIf you thought savory French fries meant adding salt, boy are you missing out. You can make your french fries a little meatier with a shake of bouillon powder. I use the Maggi chicken flavored bouillon powder that comes as a loose powder. You can use the dry cubes (not the semi-hydrated stuff) and crush those into a powder if you can’t find the loose stuff.
Ranch dressing powder
No surprises here but ranch dressing is a crowd pleaser, even when it’s dry. I think it’s the buttermilk. Use the same method of dusting the powder over your bowl of freshly air fried French fries and toss.
Tajin
Credit: Allie Chanthorn ReinmannTajin is powder but it’s a larger granule size than something like ranch dressing powder. I have two tactics for helping it stick to the fries. I recommend using a spritz of oil over the fries before frying so the powder sticks better later. In conjunction with that, use a mortar and pestle to grind the Tajin down into an even finer powder. If you can’t find Tajin, you can duplicate the flavor profile with a heavy squeeze of lime juice and a mixture of salt and cayenne powder dusted over the fries.
Buldak (or other) ramen seasoning packet
Credit: Allie Chanthorn ReinmannIt’s almost like the former three suggestions all rolled into one. Savory, spicy, sour, and a bit creamy, Buldak ramen packets have dry seasoning packets nestled inside with the noodles. They’re essentially bouillon powder, but the Buldak and Shin brand instant noodles always include a spicy element, or have an optional spice packet. My Buldak was “quattro” cheese and came with a savory cheese powder that I dumped over my straight cut fries.
Cinnamon sugar
Credit: Allie Chanthorn ReinmannI’ll add a couple teaspoons of sugar, a pinch of salt, and a heavy shake of cinnamon to my mortar and pestle, and grind it down into a fine powder. You can use powdered sugar and cinnamon instead if you don’t have a mortar and pestle. Dust this over your frites and enjoy a potato-y version of funnel cake.
Salt and vinegar
These are my favorite fry seasoning experiments so far, but keep in mind that you can take the basic method and run with it to suit your tastes. The key, like with adding seasoning to popcorn or tortilla chips, is using a fine powder so it sticks to the surface, or creating a light “adhesive” with a mist of oil or a sprinkle of liquid (like lime juice or vinegar) so the dry seasoning can stick to that.
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