Fennel Chips

Try these sprinkled on soup or tossed salad.

1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb, trimmed

Preheat oven to 225°F.

Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice.

Cut fennel bulb lengthwise into paper-thin slices using a mandolin or other manual slicer. Put slices into a bowl and pour sugar mixture over them. Let stand 5 mins.

Lightly oil a baking sheet or line it with parchment. Shake off excess liquid and arrange fennel slices in single layer without touching. Bake in middle of oven for an hour or until chips are dry and crisp. Work quickly and carefully to peel chips off the sheet and cool them on a rack.

Gourmet | January 2000