Makes 1/3 cup

  • 1/4 cup dried dill
  • 1 1/2 tsp. dill (or fennel) seeds
  • 3/4 tsp. poppy seeds
  • 1/2 tsp. nigella (or black sesame) seeds
  • Vegetable oil, for spraying
  • Potato or tortilla chips

    Active time: 15 minutes
    Total time: 20 minutes

    Preheat oven to 350°. Meanwhile, combine spices in a grinder; blend until completely incorporated. (Store in an airtight container for up to 1 year.)

    When ready to apply to chips, lay chips flat on a large, foil-lined baking sheet and spray or brush with oil. Sprinkle spice mixture over chips evenly, then bake 5 minutes. Serve warm.

    From Lior Lev Sercarz, author of The Spice Companion and owner of La BoƮte, a biscuits and spice shop in NYC.

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