Makes about 30 chips


  • 2 blood, or navel, oranges
  • 1 cup granulated sugar
  • 1/4 cup whole fennel seeds


    Preheat the oven to 200°. Line a baking sheet with parchment paper. Using a slicer, or a mandoline, slice the whole, unpeeled oranges crosswise as thinly as possible.

    In a small saucepan, bring the sugar and 1 cup of water to a boil for 1 minute. Turn off the heat and let cool. Dip an orange slice into the sugar syrup for 2 seconds. Remove the orange slice and let the excess syrup drip off. Repeat with all the slices.

    Arrange the orange slices on the baking sheet. Do not let them overlap or they will stick to each other. Sprinkle the fennel seeds over the slices.

    Bake for 1 to 2 hours. Rotate the sheet tray every 30 minutes. To see if the oranges are crisp, remove 1 from the sheet and place it on the counter to cool. When it's cool, try to snap it. If it bends, continue baking for another 30 minutes.

    Remove the chips from the oven. While they're still warm, lift them off the baking sheet. Place them back on the baking sheet to cool. Store in an airtight container at room temperature. They will keep for up to 1 month with no humidity.

    From Composing the Cheese Plate (Running Press) by Brian Keyser and Leigh Friend.

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