Potato Chips with Creme Fraiche and Caviar
By Paula DeenJUMP TO RECIPE
- 1/4 cup herbed olive oil
- 3 large scrubbed russet potatoes
- 2 tablespoons chopped fine fresh rosemary
- 9 oz caviar
- 8 oz creme fraiche
Preheat oven to 375 °F. Brush 3 large baking sheets generously with some oil.
With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
Top potato chips with 1 teaspoon each of caviar and creme fraiche.