Ingredients

• 1/4 cup herbed olive oil
• 3 large russet potatoes scrubbed
• 2 tablespoons chopped finely rosemary leaves
• 9 ounces caviar
• 8 ounces creme fraiche
• Salt
• Pepper

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Instructions

1. Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
2. With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
3. Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
4. Top potato chips with 1 teaspoon each of caviar and creme fraiche.