Homemade Root Veggie Chips with Caviar
This easy and impressive appetizer gets its appeal from the combination of colorful, earthy potato slices and rich, briny caviar.
About 24 chips, enough for 6 to 8 people
- About 1 pound colorful potatoes (purple potatoes, garnet yams, yellow fingerling potatoes, sweet potatoes, etc.)
- Canola or safflower oil
- 3/4 teaspoon kosher salt
- 1/4 cup crème fraîche
- 1 ounce osetra caviar or other caviar
- 2 tablespoons finely sliced chives
Preheat the oven to 350°F. Trim ends of potatoes. Using a mandolin or very sharp knife, cut potatoes into very thin slices, each no more than 1/8-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. Store the chips in an airtight container for up to 4 hours.
Place 24 chips on a platter. Top each chip with a generous 1/2 teaspoon crème fraîche, a scant 1/4 teaspoon caviar and a sprinkling of chives. Serve immediately.