Onion and Caviar Chips with Spicy Crème Fraîche

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.

Yield: Makes about 30
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 73%
  • Protein: 0.8g
  • Fat: 2.8g
  • Saturated fat: 1.1g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Sodium: 17mg
  • Cholesterol: 10mg


  • 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


  1. 1. Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
  2. 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. 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.
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