Potato Crisps with Creme Fraiche and Caviar
- 1 bag Kettle sea salt potato chips
- One 8-ounce container creme fraiche
- 1 oz black caviar
- Chives for garnish
- 50 oyster shells, scrubbed and rinsed thoroughly (optional)
- Spoon a small dollop (1/2 tsp) creme fraiche onto each potato chip. Top with a few beads of caviar, and a sprinkle of chives. Fit each potato chip into an oyster shell of matching proportion. Serve on platters.