Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Ashley Rodriguez of Not Without Salt shares a homemade potato chip recipe that may have you tossing processed versions for good.
Photo: Ashley Rodriguez
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.
Homemade Potato Chips with Fennel Spice Rub
4 russet (baking) potatoes (about 2 pounds)
About 4 cups canola oil for deep-frying
Fennel rub (recipe below)
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 ½ to 2 minutes, making sure oil returns to 360-380°F before adding next batch. Transfer fried chips 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 teaspoons fennel seeds, toasted and ground
½ teaspoons coriander, toasted and ground
½ teaspoons black peppercorns
1 teaspoons kosher salt
½ teaspoons fennel pollen (optional)
Toast fennel and coriander seeds in a dry, heavy-bottomed pan over medium heat. Grind seeds and peppercorns in a spice grinder, or with a mortar and pestle, to a fine powder. Add salt and fennel pollen and stir to combine.
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