Caviar Recipe

Prepare potatoes

Wash the potatoes thoroughly to remove dirt. Using a mandoline or a very sharp knife, slice the potatoes 1.5–2 mm (paper-thin) thick. Rinse the slices in cold water until the water runs clear to remove excess starch.

Dry slices

Spread the rinsed potato slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry, then let them air-dry for 10–15 minutes to remove surface moisture (this prevents oil spatters and gives crisp chips).

Heat oil

In a heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). If you don't have a thermometer, test with one potato slice — it should sizzle immediately and float.

Fry in batches

Fry the potato slices in small batches (do not overcrowd) for about 2–3 minutes, stirring gently with a slotted spoon until they are golden and crisp. Remove with a slotted spoon and transfer to a paper towel–lined baking sheet to drain. Immediately sprinkle each batch with a pinch of kosher salt while hot.

Once cooled to room temperature, sort the chips and discard any that are overly oily or broken. Keep chips in a single layer so they remain crisp while finishing the topping.

Prepare crème fraîche

Stir the crème fraîche in a bowl to loosen its texture. Add half of the chopped chives (1 tbsp), the freshly ground black pepper, and 1 teaspoon of fresh lemon juice. Stir gently to combine. Taste and adjust lemon or pepper as needed. Keep chilled until ready to assemble.

Portion caviar

Using the back of a small spoon, gently portion the caviar into small mounds or pearls-sized spoonfuls. Keep the caviar cold and handle gently to preserve the roe texture. Do not mix the caviar into the crème fraîche; it should remain intact on top of the chip.

If using optional lemon zest or microgreens, prepare those now: zest a thin strip of lemon peel (avoid the bitter white pith) and pick small sprigs of dill or microgreens for garnish.

Assemble

Arrange the kettle chips in a single layer on a serving platter. On each chip, place approximately 1 teaspoon of the chilled crème fraîche in the center (use a small spoon or piping bag for neatness). Top the crème fraîche with a small spoonful (about 1/2 teaspoon) of caviar.

Garnish

Sprinkle the remaining chopped chives over the plated chips. Add a small pinch of lemon zest to selected chips for brightness and finish with a tiny crack of black pepper if desired. Add microgreens or a tiny dill sprig to a few chips for visual contrast.

Serve

Serve immediately so the chips stay crisp and the caviar is cold. Provide small spoons or napkins for guests. Leftover crème fraîche can be refrigerated for up to 2 days; leftover caviar should be consumed the same day.