ROE Disco Chips

By Cacey Madden

ROE Disco Chips by Sam Schwab


  • 2 organic idaho potatoes, thinly sliced 1/8"
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon finely ground sea salt
  • 1 tablespoon chives, chopped
  • 1 tablespoon red onion, small dice
  • 4-5 dollops creme fraiche
  • 30g Roe caviar
  • (optional) handful of microgreens for plating
  • (optional) drizzle of chimichurri for plating (recipe below)
Instructions for Disco Chips
  • Preheat the oven to 375FThinly slice potatoes on a mandolin in 1/8" rounds. Transfer to a lined sheet tray and lightly coat with olive oil and sea salt. Bake for 10-15 minutes until browned and crispy. 
  • Once chips have cooled, top with dollops of creme fraiche, chives, red onion, and Roe caviar. For a beautiful presentation, top with a handful of microgreens and a drizzle of chimichurri. 
  • Enjoy immediately!

Ingredients for Chimichurri

    • 1/2 cup fresh parsley, chopped
    • 1/3 cup extra virgin olive oil
    • 1-2 cloves of garlic, grated on a microplane
    • 1-2 tablespoons red wine vinegar (or white vinegar)
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon dried oregano
    • dash of red pepper flakes

Instructions for Chimichurri

    • Add all ingredients to a small bowl, mix to combine. 
    • Store in the refrigerator for up to 1 week.
    • Note: the olive oil will solidify in the refrigerator and this is totally normal!