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Epicurious
Gourmet

Herb-Baked Potato Chips with Crème Fraîche and Caviar

3.9

(8)

Recipe information

  • Yield

    Makes about 80 hors d'oeuvres

Ingredients

1/4 cup olive oil
3 large russet (baking) potatoes (about 1 1/2 pounds total), scrubbed
1 tablespoon dried dill
9 ounces caviar such as salmon roe
8 ounces crème fraîche or sour cream

Preparation

  1. Step 1

    Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.

    Step 2

    With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.

    Step 3

    Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.

    Step 4

    Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

TagsRusset PotatoPotatoRoot VegetableVegetableDillHerbs & SpicesStarterDinnerGluten FreeNut Free5 Ingredients or FewerMake AheadOven BakeNew YearsGourmet
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