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Onion and Caviar Chips with Spicy Crème Fraîche

Photo: Aya Brackett; Styling: Emma Star Jensen
Total time 1 hr
Yield Makes about 30
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.


  • 1 tablespoon prepared horseradish
  • 1/2 cup crème fraîche
  • Kosher salt
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • Pepper
  • 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

Nutrition 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

How to Make It

  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).

  4. Note: Nutritional analysis is per chip.