Fennelspicechips Recipes

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FENNEL SPICE CHIPS

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



Fennel Spice Chips image

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

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

FENNEL SPICE CHIPS

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6



Fennel Spice Chips image

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

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

FENNEL CHIPS

Use to make GILT chef Justin Bogle's Spring Salad with Mushroom ''Dirt''.

Provided by Martha Stewart

Categories     Vegetables

Yield Makes enough for 4 servings

Number Of Ingredients 5



Fennel Chips image

Steps:

  • Preheat oven to 180 degrees. Line a baking sheet with a nonstick baking mat; set aside.
  • Place glucose, 6 tablespoons water, salt, and citric acid in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.
  • Place fennel in an even layer in a vacuum bag; add glucose solution and seal on highest setting of a vaccum sealer. Let stand for at least 5 minutes. Remove fennel from bag and pat dry.
  • Spray prepared baking sheet with nonstick cooking spray; wipe off any excess. Lay fennel slices in an even layer on baking sheet; top fennel with a second nonstick baking mat. Transfer to oven and bake for 10 minutes. Remove second nonstick baking mat and continue baking until fennel is dry and crisp, about 1 hour.

1 ounce glucose
1/2 teaspoon coarse salt
Pinch of citric acid
1/2 bulb fennel, thinly sliced on a mandoline
Nonstick cooking spray

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