CLASSIC POTATO CHIPS WITH CAVIAR, SOUR CREAM & ONION ASH

Home Cook Batch – Makes About 12 Bites

Ingredients

• •2 Gpod 50 potatoes (or any high-starch variety like Yukon Gold)
• •Neutral oil for frying (grapeseed or sunflower)
• •Kosher salt
• •½ cup (120 ml) sour cream or crème fraîche
• •1 oz (30 g) good-quality caviar
• •1 tbsp (3 g) finely snipped chives
• •Skins from 3–4 yellow onions (outer papery layers only, for onion ash)

Method

1. 1.
   Make onion ash.
   Collect clean, dry onion skins. Place on a parchment-lined baking sheet and roast at 425°F (220°C) for about 15–20 minutes, until completely blackened and brittle. Let cool completely, then grind to a fine powder using a spice grinder or mortar and pestle.
2. 2.
   Slice potatoes.
   Using a mandoline, slice potatoes 1–2 mm thin. Rinse in cold water until the water runs clear, then dry thoroughly with towels.
3. 3.
   Fry chips.
   Heat oil to 325°F (165°C). Fry in small batches until golden and crisp, 3–4 minutes. Drain on paper towels and season lightly with salt.
4. 4.
   Assemble.
   Choose 12 of the best, flattest chips and lay them on a serving tray. Place a small dollop of sour cream in the center of each chip. Add ¼ teaspoon of caviar on top. Dust lightly with onion ash, sprinkle with chives, and serve immediately.