Best Fennel Spice Chips Recipes

FENNEL SPICE CHIPS

Fennel Spice Chips image

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

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

2 (6 ounce) bags plain potato chips
1 cup fennel seed
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
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.
To Make Fennel Spice Rub:
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.
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.
Yield: 1 1/4 cups.

Nutrition Facts : Calories 1797.3, Fat 116.2, SaturatedFat 30.5, Sodium 18254.3, Carbohydrate 182.6, Fiber 47.2, Sugar 11.3, Protein 31.4

FENNEL SPICE CHIPS

Fennel Spice Chips image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 bags plain potato chips
Fennel Spice Rub, recipe follows
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

Preheat oven to 350 degrees F. Place the chips on a cookie sheet and put them in oven for 4 to 5 minutes.
When oil is visible on the chips, take them out of the oven, and sprinkle with some of the spice rub. Let them cool and serve.
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds 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.
Pour the seeds into a blender 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.
Yield: 1 1/4 cups

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