Caviar and crème fraîche are a classic canapé combo. Substitute traditional blinis with homemade kettle chips and you have a decadent appetizer that is addictively delicious!
The holidays are full of traditions filled with family and friends. One of my favorite holiday traditions is hosting our Annual New Year Gathering with my husband’s fraternity brothers and their families. Our time together is full of laughter and fun. And we always make an epic NYE dinner. The main course changes year-to-year, but the one constant is caviar.
The kids gather by the gaming consoles, the guys tend to gather around the fire pit and the ladies gather around the caviar. It’s our chance to catch up on kids and careers and bond. And I always cherish our time together.
Unfortunately, by the time dinner is served, I am already full from caviar and champagne! Each year, I admonish myself and vow to not to do it the following year. Of course, that never happens.
So this New Year’s Eve, I am embracing my caviar gluttony and serving THE MOST addictive caviar recipe ever. If you have not tried chips and caviar as a combo, you have not lived.
And I am doubling down with homemade kettle chips and homemade crème fraîche! Both are so simple to make and so worth the minimal effort.
How to Make Homemade Crème Fraîche
Crème fraîche is similair to sour cream but it is milder. And since crème fraîche is so easy to make, it’s almost a crime to eat store-bought. You mix 2 cups of heavy cream and 2 tablespoons of buttermilk together in a container, cover with a breathable lid (cheesecloth or punctured saran wrap) and let it sit on your counter at room temperature for 18-24 hours. Next, stir and store in an airtight container in the refrigerator. That’s it!
This crème fraîche recipe is so creamy, so subtly tangy and so delicious! I can eat it by the spoonful right out of the jar. Don’t judge me.
How to Make Homemade Kettle Chips
The most time-consuming part of making homemade kettle chips is slicing the potatoes. I use a knife but you can speed up the task by using a mandoline or a food processor. You simply slice the potatoes wafer-thin, fry in peanut oil (or a canola and olive oil mixture) and sprinkle with salt. My favorite finishing salt is fleur de sel but any salt will do.
And voilà, now you have crunchy, salty potato-y goodness that will take your caviar canapés to the next level!
Pairing Caviar with Potato Chips
Why does this combo work so well together? Think of it like a wine pairing, opposites attract and similar flavors complement one another.
You have two opposite textures working together, crunchy with silky. And you have two similar tastes working together, salty potato with salty caviar. It’s a match made in heaven!
A dollop of crème fraîche with a sliver of fresh chives elevates this appetizer to over-the-top amazing.
Get the Recipe
Caviar, Kettle Chips and Crème Fraîche
- 2 cups heavy cream
- 2 tablespoons buttermilk
- 6 large Yukon gold potatoes
- Peanut oil OR mixture of canola oil (75%) and olive oil (25%)
- Sea salt
- Your favorite caviar
- 1 package fresh chives
- In an airtight container (mason jar or similar) mix heavy cream with buttermilk. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature for 18-24 hours. Stir, store in airtight container and refrigerate for 24 hours before using.
- Wash potatoes. Using a knife, mandoline or food processor, slice potatoes wafer-thin.
- Heat peanut oil in large pot or dutch oven over medium to medium-high heat. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt.
- Top each chip with a dollup of crème fraîche and a spoonful of caviar. Add a sliver of chive for garnish.