Onion and Caviar Chips with Spicy Crème Fraîche

Onion and Caviar Chips with Spicy Crème Fraîche Recipe
Photo: Aya Brackett; Styling: Emma Star Jensen
Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).

TIP: Set out the components and let guests build their own stacks.

Makes about 30


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1 tablespoon prepared horseradish
1/2 cup crème fraîche
Kosher salt
1 tablespoon olive oil
1 large sweet onion, chopped
About 30 thick-cut potato chips (as flat as possible), such as Lay's Simply Sea Salted Thick-Cut Potato Chips
2 ounces salmon roe


Total: 1 Hours

1. Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.

2. Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.

3. Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).

Note: Nutritional analysis is per chip.

Created date

November 2013

Nutritional Information

Calories 34
Caloriesfromfat 73 %
Protein 0.8 g
Fat 2.8 g
Satfat 1.1 g
Carbohydrate 1.7 g
Fiber 0.1 g
Sodium 17 mg
Cholesterol 10 mg