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Potato Chips with Creme Fraiche and Caviar

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1/4 cup herbed olive oil
  • 3 large scrubbed russet potatoes
  • 2 tablespoons chopped fine fresh rosemary
  • 9 oz caviar
  • 8 oz creme fraiche
  • salt
  • pepper


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.