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.
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
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
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