Impossibly Thin Housemade Chips & Dip Recipe

Prep and slice

Wash and peel the potatoes if you prefer (peel optional for a more rustic look). Using a mandoline set to the thinnest safe setting (about 1/32 inch / 0.8 mm) slice the potatoes into very thin rounds. Place slices in a large bowl of cold water as you slice to prevent browning.

Rinse and soak

Rinse the potato slices under cold running water until the water runs clear to remove surface starch. Then submerge the slices in fresh cold water with 1 tablespoon white vinegar for 20 minutes to further remove starch and help them crisp.

Dry thoroughly

Drain the slices in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry (this is critical for crispness); change towels if they become damp. You can also let them air-dry on a rack for 10 minutes.

Heat oil

In a heavy-bottomed deep skillet or a wide pot, pour in 4 cups neutral oil and heat to 350°F (175°C). If you don't have a thermometer, heat until a single potato slice sizzles gently without immediate browning.

Fry in small batches

Working in small batches (about 10–15 slices at a time, avoiding overcrowding), gently add potato slices to the hot oil with a spider or slotted spoon. Fry, stirring gently and separating slices as needed so they don't stick, until they are pale-golden and crisp — about 2 to 3 minutes per batch. Thinner slices may cook faster; watch closely.

Drain and season

Remove chips with a slotted spoon to a paper-towel-lined tray or a wire rack set over a sheet pan. Immediately sprinkle each batch with a light pinch of fine sea salt and, if using, a tiny sprinkle of lemon zest for brightness. Let chips cool to room temperature to attain maximum crispness.

Keep crisp

If making ahead, store cooled chips in a single layer in an airtight container at room temperature for up to 1 day. Avoid sealing when still warm to prevent steam-driven sogginess.

Prepare crème fraîche base

In a small chilled bowl, stir the crème fraîche until smooth. Fold in the lemon juice, 1/4 teaspoon fine sea salt, and 1 teaspoon white pepper, tasting and adjusting seasoning very lightly — you want a delicate background for the caviar.

Add chives

Stir in 1 tablespoon of the finely snipped chives (reserve 1 tablespoon for garnish) until evenly distributed.

Portion caviar

Using a mother-of-pearl spoon or non-metal utensil, gently spoon 1.5 ounces of Petrossian Imperial Kaluga Caviar into the center of the crème fraîche mixture and fold once or twice very gently to create marbling rather than fully blending. Reserve 0.5 ounce of caviar for garnish on top of the finished dip and an additional small amount to present on individual chips if desired.

Plate and garnish

Transfer the dip to a shallow serving bowl. Spoon the reserved 0.5 ounce of caviar on top in a small mound. Sprinkle the remaining 1 tablespoon snipped chives over the caviar and finish with a light micro-grind of white pepper if desired. Keep the dip chilled until serving.

Serve

Place the bowl of caviar dip on a chilled plate or slate, surround with the cooled impossibly thin chips, and serve immediately. Encourage guests to use a small spoon to place a dab of crème fraîche with a small amount of caviar onto each chip rather than scooping directly with the chip to preserve crispness.