Ingredients

Makes about 80 hors d'oeuvres

　　1/4 cup olive oil

　　3 large russet (baking) potatoes (about 1 1/2 pounds total), scrubbed

　　1 tablespoon dried dill

　　9 ounces caviar such as salmon roe

　　8 ounces crème fraîche or sour cream

　　

Step 1

Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.

　　

Step 2

With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.

　　

Step 3

Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.

　　

Step 4

Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.