AAB-inflight invited attendees at AmberSky in Riga, Latvia, to try its recently introduced Snap Fries.
The skin-on potato fries are coated with a product that ensures a crispy exterior and a fluffy interior. The fries are now available to airlines.
They are suitable to serve as a standalone snack or as part of combination meals. Together with with the likes of a burger, currywurst or a pizza, plus a drink, the Snap Fries are ideal as part of a buy-on-board meal deal or as a complimentary snack on full-service carriers.
Vegetable-based and allergen-free, Snap Fries must be heated for 15 to 20 minutes at 150°C to 170°C. The fries pair well with mayonnaise or ketchup.
The product will be showcased at the 2026 WTCE in Hamburg with support from Lamb Weston, a major potato brand.
“We developed a special coating around the fries to make them crispy. It took us more than two years to get it right. We call them Snap Fries because we believe that if you break one of the fries, it should make a crisp, snapping sound; therefore, the name Snap Fries. We feel that we are ready now to push Snap Fries further into the market and WTCE will be the place then to do that,” commented Emed de Bie, Key Account Manager at AAB-inflight.
