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Gallery Recipe Summary Servings: 4 Yield: Makes enough for 4 servings

Ingredients Ingredient Checklist 1 ounce glucose 1/2 teaspoon coarse salt Pinch of citric acid 1/2 bulb fennel, thinly sliced on a mandoline Nonstick cooking spray

Gallery

Recipe Summary Servings: 4 Yield: Makes enough for 4 servings

Recipe Summary Servings: 4 Yield: Makes enough for 4 servings

Recipe Summary

Servings: 4 Yield: Makes enough for 4 servings

Servings: 4

Yield: Makes enough for 4 servings

4

Makes enough for 4 servings

Ingredients

Ingredients

  • 1 ounce glucose 1/2 teaspoon coarse salt Pinch of citric acid 1/2 bulb fennel, thinly sliced on a mandoline Nonstick cooking spray

Directions

Preheat oven to 180 degrees. Line a baking sheet with a nonstick baking mat; set aside.

Place glucose, 6 tablespoons water, salt, and citric acid in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.

Place fennel in an even layer in a vacuum bag; add glucose solution and seal on highest setting of a vaccum sealer. Let stand for at least 5 minutes. Remove fennel from bag and pat dry.

Spray prepared baking sheet with nonstick cooking spray; wipe off any excess. Lay fennel slices in an even layer on baking sheet; top fennel with a second nonstick baking mat. Transfer to oven and bake for 10 minutes. Remove second nonstick baking mat and continue baking until fennel is dry and crisp, about 1 hour.

Reviews

 Add Rating & Review

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All Reviews for Fennel Chips

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fennel Chips

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest