Homemade Root Veggie Chips with Caviar
- 1 pound colorful potatoes (purple potatoes, garnet yams, yellow fingerling potatoes, sweet potatoes, etc.)
- Grapeseed or safflower oil
- 3/4 teaspoon kosher salt
- 1/4 cup crème fraîche
- 1 ounce osetra or other caviar
- 2 tablespoons finely sliced chives
Preheat oven to 350°F.
Trim off the potato ends. Using a mandolin or very sharp knife, cut potatoes into very thin slices, each no more than ⅛-inch thick (you’ll want to have at least 24 slices, but slice up extras so you can choose the best-looking chips for your caviar).
Arrange slices on paper towels and sprinkle on both sides with salt. Let sit 15 minutes, then blot dry with paper towels.
Oil 2 large baking sheets; arrange potato slices in a single layer over the baking sheets. Bake until crisped, 20 to 25 minutes. Transfer to a wire rack to cool. (Chips can be stored in an airtight container for up to 4 hours.)
Place 24 chips on a platter. Top each chip with a generous ½ teaspoon crème fraîche, a scant ¼ teaspoon caviar and a sprinkling of chives. Serve immediately.
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- 1 pound colorful potatoes (purple potatoes, garnet yams, yellow fingerling potatoes, sweet potatoes, etc.)
- Grapeseed or safflower oil
- 3/4 teaspoon kosher salt
- 1/4 cup crème fraîche
- 1 ounce osetra or other caviar
- 2 tablespoons finely sliced chives