CACCIATORE CHIPS

Cacciatore Chips image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

2 teaspoons ground fennel seed, toasted
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon sweet smoked paprika
1 pound russet potatoes, sliced thin on a mandoline
1 teaspoon kosher salt
Vegetable oil, for frying

Steps:

For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature.
Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go.
Toss the potatoes well to coat and serve.