Cacciatore Chips

Name: Cacciatore Chips
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: 2 teaspoons ground fennel seed, toasted; 1 1/2 teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon sweet smoked paprika; 1 pound russet potatoes, sliced thin on a mandoline; 1 teaspoon kosher salt; Vegetable oil, for frying

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Level: Intermediate

Total: 1 hr 30 min (includes soaking time)
Active: 30 min

Yield: 6 servings

Level: Intermediate

Total: 1 hr 30 min (includes soaking time)
Active: 30 min

Yield: 6 servings

Ingredients

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Cacciatore Rub:

2 teaspoons ground fennel seed, toasted

1 1/2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon sweet smoked paprika

Chips:

1 pound russet potatoes, sliced thin on a mandoline

1 teaspoon kosher salt

Vegetable oil, for frying

Directions

Watch how to make this recipe.

Special equipment:

a mandoline; a deep-frying thermometer

For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
For the chips: 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.
Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
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.
Toss the potatoes well to coat and serve.