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Cacciatore Chips

bowl of homemade potato chips
Prep Time
1h 30 min
Yields
6 servings

Homemade potato chips seasoned with a cacciatore-inspired rub.

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ingredients

Cacciatore Rub

2
tsp ground fennel seed, toasted
1 ½
tsp kosher salt
1
tsp onion powder
1
tsp dried oregano
1
tsp sweet smoked paprika

Chips

1
lb(s) russet potatoes, sliced thin on a mandoline
1
tsp kosher salt
Vegetable oil, for frying
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directions

Notes

Special equipment: a mandoline; a deep-frying thermometer

Step 1

Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.

Step 2

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.

Step 3

Heat 2 inches oil in a large Dutch oven to 350ºF. Line a tray with paper towels and set aside.

Step 4

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.

Step 5

Toss the potatoes well to coat and serve.

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