Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). Amanda especially likes California-raised Tsar Nicoulai Caviar. It's a splurge, but she makes room in her party budget for it by preparing some inexpensive dishes like vegetable crudités.
Serves 10 to 12
Arrange sweet-potato chips or potato chips on a platter. Spoon 1 tsp. or so crème fraîche on each, top with 1/2 tsp. or so black malossol caviar, and sprinkle with chopped fresh chives.
Note: Nutritional analysis is per chip.