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Food & Home

Potato Chips with Caviar and Crème Fraîche

Jon Shook, Vinny Dotolo, and Ludo Lefebvre

A classic and incontrovertibly delicious combo, this simple-yet-luxurious canapé is one of our favorites. (It’s also incredibly easy to make if you have a deep fryer and some Osetra Caviar lying around.) If you don’t have caviar handy, fry the potato chips in a large dutch oven and top with smoked salmon instead—it’s still one of the most elegant appetizers we can think of.

kennebec (or russet) potatoes, washed, skin-on, sliced into 1/16-inch slices on a mandolin



good-quality crème fraîche or organic sour cream

Royal Osetra Caviar (or caviar of your choice)

chive batons, cut into 3/4-inch pieces

1. Use a circular cookie cutter (we recommend 1-inch circles) to punch holes in the sliced potatoes.

2. Heat a high-heat cooking oil (peanut, avocado, or safflower all work well) to 330°F. Fry potato slices in small batches until golden brown. Every fryer will take a different amount of time, but it should be in the 2-1/2 to 3-1/2 minute range.

3. Remove the chips from the fryer and carefully lay them on paper towels to drain and cool. While they’re still warm, lightly season each one with salt and pepper. Let cool for roughly 30 minutes.

4. Place several small dots of crème fraîche on your serving platter (these will help keep the chips from sliding) and top each with a chip. Top each potato chip with a small dollop of crème fraîche, a small spoonfull of caviar, and finish with a chive baton.

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