Not Without Salt

In a recent cooking class I taught we made homemade potato chips. We then sprinkled said chips with a spice mix composed of fennel seeds, coriander, fennel pollen and salt and pepper. Since that class I can’t stop making these chips. Please, help me stop making these chips.

They are light and airy, fried to a deep, dark golden crisp and have such an intriguing and unique flavor from the Fennel rub. I really need help.

Remember the last time I talked about Fennel Pollen? Oh come on, I know you do. Those shortbread cookies with onion jam? Seriously, everything fennel pollen touches becomes somehow magical. It is like Fennel in that it has a lovely black licorice flavor but it is also  floral – less harsh and so much more complex.

Of course you don’t need the fennel pollen to make these chips irresistible. Try Chili Salt or Truffle Salt or even Vanilla Salt. But for now I’m sticking with the Fennel Spice Mix – unless someone comes over here and stops me – which you really should do except I must warn you, I’m very pregnant and hormonal and not afraid to hit if someone tries to take away my chips.

Homemade Potato Chips with Fennel Spice Rub

4 russet (baking) potatoes (about 2 pounds)
about 4 cups canola oil for deep-frying

Using a mandoline, cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in a bowl of cold water to cover.
Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
In a 3-quart saucepan heat oil until a deep-fat thermometer registers 360-380°F. Working in batches of 8 to 10 slices, fry potatoes, moving them around with a slotted spoon or spider, until golden, 1 1/2 to 2 minutes, making sure oil returns to 360-380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with Fennel Spice Rub. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.

Fennel Spice Rub
2 tsp fennel seeds, toasted and ground
1/2 tsp fennel pollen (optional)
1/2 tsp coriander, toasted and ground
1 tsp kosher salt
1/2 tsp black peppercorns

Toast fennel and coriander seeds in a dry, heavy bottomed pan over medium heat.  Grind seeds and peppercorns in a spice grinder or mortar & pestle to a fine powder.  Add salt and fennel pollen and stir to combine.

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