Impossibly Thin Housemade Chips & Dip Recipe

Prepare potatoes

Wash and peel the Yukon Gold potatoes. Using a mandoline set to the thinnest safe setting (~1 mm or less), slice the potatoes into very thin rounds. Work carefully and consistently so slices are uniform in thickness for even frying.

Rinse and shock

Place the potato slices in a large bowl of cold water as you slice to prevent browning. After slicing, transfer slices to a second bowl of ice water with 1 tsp white vinegar and let sit 5 minutes — this removes excess surface starch and helps them crisp.

Dry thoroughly

Drain the slices in a colander and spread them on clean kitchen towels or paper towels. Pat very dry, then spread in a single layer and let rest 10 minutes. The drier the slices, the crispier the chips.

Heat oil

Pour 2 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles immediately but doesn't brown instantly.

Fry in batches

Fry potato slices in small batches (about 10–15 slices at a time depending on pot size) so they have room to move. Stir gently with a slotted spoon or spider to prevent sticking. Fry until the slices are a pale golden color and completely crisp, about 1–2 minutes depending on thickness. Remove and drain on paper towels in a single layer.

Season

While still warm, sprinkle the chips evenly with 1 tsp fine sea salt and 2 tbsp finely chopped fresh chives. Let chips cool completely — they will crisp further as they cool.

In a small bowl, combine 1 cup crème fraîche, 1 tsp fresh lemon juice, 1 tbsp snipped chives, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper and (if using) 1 tsp vodka. Stir gently to combine. Taste and adjust seasoning — add more lemon for brightness or salt as needed. Chill in the refrigerator for at least 15 minutes to allow flavors to meld.

Spoon the chilled crème fraîche dip into a shallow small bowl placed in the center of a platter.

Using the tip of a spoon or a small offset spatula, create a small well in the center of the crème fraîche and gently spoon or pipe 1 oz of Petrossian Imperial Kaluga Caviar into the well. Keep the caviar cold until just before serving; do not mix it into the dip.

Garnish the dip with the remaining 1 tsp snipped chives and, if desired, place two very thin lemon wedges alongside for guests who want a light squeeze. Arrange the housemade impossibly thin chips around the bowl.

Serve immediately so chips stay crisp. For best experience, encourage guests to take a chip, add a small amount of crème fraîche, and top with a few caviar pearls. Leftover chips should be stored in an airtight container at room temperature to preserve crispness; dip and caviar should be refrigerated and consumed within 24 hours.