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Caviar and Potato Chips

The easiest, most addictive way into caviar — sturdy kettle chips, a dab of crème fraîche, and a cold spoon of caviar. No cooking, about five minutes.

By Caviar Kitchen Test Kitchen, Recipe development · Updated June 5, 2026

Prep
5 min
Cook
0 min
Total
5 min
Serves
4
Yield
4 servings (a snack to share)
Level
easy
A bowl of ridged kettle potato chips beside a bowl of crème fraîche topped with black caviar and chives.

Caviar and potato chips is the snack that quietly proves the whole point of Caviar Kitchen: caviar is food, not a trophy. A salty, crunchy chip and a cold, briny spoonful of caviar are made for each other — and you can put the plate together in the time it takes to open the bag.

The one rule

Keep the chips crisp. Dress them at the last second, right before people eat, and use a non-metal spoon for the caviar so nothing tastes tinny. That’s it — there’s no way to overthink this one.

Ingredients

  • 1 bag sturdy ridged kettle-cooked potato chips — plain salted, the thicker the better
  • 1/2 cup crème fraîche
  • 2 tbsp chives, snipped
  • 20–30g caviar

Method

  1. Pick out the sturdiest, least-broken chips — ridged kettle chips hold up best under a topping.

  2. Add a small dab of crème fraîche to each chip. Don't overload them; the chip should still crunch.

  3. Top each with a small spoon of caviar using a non-metal spoon, then scatter with chives.

  4. Serve immediately, while the chips are still crisp.

Caviar for Tuesday

Caviar for this recipe

Pairs with: Crème fraîche · Dry sparkling wine

Frequently asked

What chips go best with caviar?

Plain, salted, ridged kettle chips. They're sturdy enough to hold crème fraîche and caviar without snapping, and the salt and crunch are the whole point.

Which caviar is best with potato chips?

A clean, buttery caviar like our Kaluga Hybrid (the Tuesday Tin) is perfect — it stands up to the salty chip without being lost. Any caviar works, though; this is a forgiving snack.