Classic Potato Chips with Caviar, Sour Cream & Onion Ash

Ingredients

• 2 medium potatoes (or any high-starch variety like Yukon Gold)
• Neutral oil for frying (grapeseed or sunflower)
• Kosher salt
• 1/2 cup (120 ml) sour cream or creme fraiche
• 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 1/4 teaspoon of caviar on top. Dust lightly with onion ash, sprinkle with chives, and serve immediately.