Fennel Spice Chips – a delicious recipe with potato chips, Fennel Spice Rub, fennel seed, coriander seeds, white peppercorns, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
2
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.
3
To Make Fennel Spice Rub:
4
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.
5
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.
41
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (6 ounce) bags plain potato chips, Fennel Spice Rub, 1 cup fennel seed, 3 tablespoons coriander seeds, and more.
Yes, Fennel Spice Chips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
