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Cacciatore Chips

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  • Level: Intermediate
  • Total: 1 hr 30 min (includes soaking time)
  • Active: 30 min
  • Yield: 6 servings
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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 


1 pound russet potatoes, sliced thin on a mandoline

1 teaspoon kosher salt 

Vegetable oil, for frying 


Special equipment:
a mandoline; a deep-frying thermometer
  1. For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
  2. 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.
  3. Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
  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.
  5. Toss the potatoes well to coat and serve.