Caviar Chips & Dip Recipe

Prep and slice potatoes

Wash potatoes thoroughly. Using a mandoline or a very sharp knife, slice potatoes into 1.5–2 mm (about 1/16–1/8 inch) thin rounds. Rinse the slices in cold water to remove excess starch, then transfer to a bowl of cold water.

Dry the slices

Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—moisture prevents proper crisping and causes oil spatter.

Heat oil and fry

In a heavy medium skillet or small saucepan, pour enough neutral oil to reach a 1/2–3/4 inch depth (about 3/4–1 cup depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) or a few drops of water sizzle on contact. Fry potato slices in batches so they have room—avoid overcrowding. Fry until golden and crisp, about 1–2 minutes per side, turning as needed. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season chips

While still hot, sprinkle chips with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper (adjust to taste). Let cool to warm or room temperature; chips will crisp further as they cool.

Combine crème fraîche and flavorings

In a small bowl, combine 1 cup crème fraîche, 3 tbsp thinly sliced fresh chives, 1 tsp fresh lemon juice, 1/2 tsp lemon zest, 1/4 tsp fine sea salt, and 1/8 tsp white or black pepper. Stir until smooth and evenly mixed.

Rest to meld flavors

Cover and refrigerate for at least 30 minutes (ideally 1 hour) to allow the chive and lemon flavors to develop. Stir again just before serving and taste; adjust salt or lemon if needed.

Portioning: Arrange the cooled chips on a serving platter or individual plates. Spoon 1 tbsp of chilled chive crème fraîche onto each chip or serve the crème fraîche in a small bowl for communal dipping.

Add caviar: Using a mother-of-pearl or non-metal spoon, place about 1/2 oz (approximately 1 tablespoon) Kentucky spoonbill caviar on top of the crème fraîche portion for each serving—totaling 2 oz to serve 4. If serving communal, place caviar in a chilled dish and provide a mother-of-pearl spoon for guests to portion onto chips.

Garnish and finish: Add a few microgreens or snipped chive tips atop each caviar-topped chip or platter. Serve with lemon wedges on the side so guests can add a gentle squeeze if desired. Advise guests to eat immediately—one bite per chip to enjoy the crisp texture, creamy base, and delicate pop of caviar.