Fennel Spice Chips

Total Time
10mins
Prep
5 mins
Cook
5 mins

A really cool recipe from Easy Entertaining with Michael Chiarello. If you like fennel, do try this recipe:)

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Ingredients

Nutrition
  • 2 (340.19 g) bagplain potato chips
  • Fennel Spice Rub

  • 236.59 ml fennel seed
  • 44.37 ml coriander seeds
  • 29.58 ml white peppercorns
  • 44.37 ml kosher salt

Directions

  1. Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
  2. When oil is visible on the chips and they start to get shiny, take them out of the oven, and sprinkle with a generous amount of the spice rub. Let them cool and serve.
  3. To Make Fennel Spice Rub:
  4. Place the fennel seeds, coriander seeds, and peppercorns in a heavy skillet over medium heat. Watch carefully, tossing frequently so the seeds will toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  5. Pour the seeds into a blender(I use a small coffee grinder) and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
  6. Yield: 1 1/4 cups.