HOMEMADE POTATO CHIPS WITH CHAMPAGNE CRÈME FRAÎCHE AND CAVIAR
CHIPS & DIP? Elevate it & make it classy.
These homemade potato chips are sliced ultra-thin, fried to a golden crisp, and topped with a cool, tangy champagne crème fraîche, a small spoonful of caviar, and a champagne gelée shard. The result is a bite that’s clean, light, a little nostalgic but elevated. It feels luxurious! Perfect for entertaining, especially when you want something sophisticated that doesn’t feel overdone or overly rich.
HOMEMADE POTATO CHIPS WITH CHAMPAGNE CRÈME FRAÎCHE AND CAVIAR
Yield: Serves 4
Prep time: 20 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 H & 5 M
Ingredients
FOR THE POTATO CHIPS
FOR THE CHAMPAGNE CREME FRAICHE
TO FINISH
KITCHEN TOOLS
Instructions
TO MAKE THE POTATO CHIPS
- Thinly slice the russet potatoes about 1/16 inch thick using a mandoline. The slices should be nearly translucent when held up to light. Rinse them in cold water to remove excess starch, then soak in a bowl of ice water for 30 minutes. (move onto the crème fraîche while you wait)
- Drain the potato slices and pat them completely dry with paper towels.
- Heat vegetable oil in a heavy-bottomed pot to 350°F. Fry the potatoes in batches, being careful not to overcrowd. Fry for 2–3 minutes until golden and crisp.
- Remove chips with a slotted spoon and drain on paper towels. Sprinkle with sea salt while still warm.
TO MAKE THE CHAMPAGNE CREME FRAICHE
- In a small saucepan over medium heat, simmer the champagne until it reduces to about 2 tablespoons. Let it cool completely.
- In a bowl, whisk together the crème fraîche, cooled champagne reduction, lemon zest, and a pinch of sea salt. Taste and adjust seasoning as needed. Chill until ready to use.
TO ASSEMBLE
- Top each chip with a small dollop of the champagne crème fraîche and a spoonful of caviar.
- Serve immediately.
