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.