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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 optional, scrubbed and rinsed thoroughly


  1. 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.