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‘F’ is for Fennel Chips

The fennel is shaved thin using a mandoline. Watch your fingers!

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I love the idea of a food blog that highlights a different letter of the alphabet each week, featuring ingredients, techniques and restaurants that start with said letter. I also love fennel. What do those two things have in common?

Well, it just so happened that letter ‘F’ was in the spotlight last week on E is for Eat, a clever, fun blog that–like I said–highlights a different letter of the alphabet each week. E is for Eat is run by Jaymee, a sports reporter by day and food blogger by night.

Jaymee had this great idea of making chips out of ingredients other than kale and root vegetables, like fennel! Now I know many people aren’t fond of the black licorice, anise flavor that fennel is known for, but the flavor of fennel is toned way down once it’s cooked. If you are a fennel fan, these chips are going to be your latest addiction. If you aren’t, give them a try anyhow. You might just be surprised. 

She drizzled the shaved fennel lightly in olive oil and sprinkled the slices with parmesan cheese, salt and red pepper flakes. The key to a good, crisp chip is all about the oven. By baking the shaved fennel low and slow at 250 degrees, she was able to draw out the moisture in the vegetables without doing it so quickly that they burn.

This technique would work for any vegetable, including the ever-trendy kale. These unique chips have plenty of flavor on their own, but if you want to take things one step further, Jaymee has also got a recipe for the perfect dip to complement these interesting chips. Her Feta, Green Garlic and Avocado Dip gets its creaminess and tang from a base of Greek yogurt, and is accented with the flavors of fresh mint, cilantro, lemon and jalapeno. 

If you’re trying to eat better, but miss those salty, crunchy treats, these fennel chips and creamy dip are the perfect way to cure your craving, without all the guilt. 


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