Kettle Chip Caviar
Kettle chips dressed up with parmesan-pepper butter, tangy crème fraîche, and luxe toppings like anchovies, mortadella, and pickled things.
Kettle Chip Caviar
Ingredients
1 small (1.5 oz) bag of Cape Cod kettle-cooked chips
1 tablespoon Churn Parmesan Pepper Butter (softened or gently melted)
1 tablespoon sour cream or crème fraîche
1 teaspoon lemon juice
1 tablespoon finely grated Parmesan cheese
Freshly cracked black pepper
Toppings (mix and match):
1–2 white anchovy fillets (boquerones), torn into pieces
1–2 slices of mortadella, torn or rolled up
Pickled shallots or red onions
Fresh herbs (chives, dill, or parsley)
Lemon zest
Crushed red pepper flakes
Instructions
Gently crush the chip bag to break chips into bite-sized pieces. Carefully open the bag along the side to create a makeshift bowl.
Spoon in the softened Churn Parmesan Pepper Butter, sour cream, lemon juice, grated Parmesan, and cracked black pepper. Stir gently in the bag to coat the chips.
Layer on anchovy pieces, mortadella, pickled elements, and herbs. Finish with a little lemon zest and optional chili flakes for kick.
Hand out forks or let people scoop with the chips. It's salty, creamy, crunchy, rich—and totally unexpected.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊