Cacciatore Chips

  • prep time90 min
  • total time 90 min
  • serves 6
Giada De Laurentiis
Giada De Laurentiis Giada Entertains

Homemade potato chips seasoned with a cacciatore-inspired rub.

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Directions for: Cacciatore Chips


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


1 lb(s) russet potatoes, sliced thin on a mandoline

1 tsp kosher salt

Vegetable oil, for frying


Cacciatore Rub

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


1. 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.

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

3. 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.

4. Toss the potatoes well to coat and serve.

Tips and Substitutions

Special equipment: a mandoline; a deep-frying thermometer

See more: Potatoes, Snack

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