Fennel Chips

• 1 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb (1/2 pound), 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 mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.

Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool.

From: http://www.epicurious.com/recipes /food/views/Anise-Spiced-Squash-Soup-with-Fennel-Chips-102932#ixzz0sCz4pXfP