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Cacciatore Chips
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
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)
For The Spice Rub:
For The Chips:
Instructions
- This recipe originally appeared on Giada Entertains: Pre-Game Burger Bash.
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 22 grams
- Protein
- 3 grams
- Fat
- 2 grams
- Sodium
- 273 milligrams
- Fiber
- 2 grams
- Sugar
- 1 grams
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