“A really cool recipe from Easy Entertaining with Michael Chiarello. If you like fennel, do try this recipe:)”
READY IN:
10mins
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

  • 2 (6 ounce) bagsplain potato chips
  • Fennel Spice Rub
  • 1 cup fennel seed
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons 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.

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