Cacciatore Chips


Cacciatore Chips

Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Cacciatore Chips


    For The Spice 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
  • For The Chips:

  • 1 pound russet potatoes (sliced thin on a mandoline)
  • 1 teaspoon kosher salt
  • Vegetable oil (for frying)


  1. This recipe originally appeared on Giada Entertains: Pre-Game Burger Bash.

For the cacciatore rub:

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

For the chips:

  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 350 degrees F. 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.


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