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Truffle Caviar Potato Crisps

Caviar and potato chips are a delicious combination, and this is the Italian spin! We use Truffle "caviar" with a lemony blend of goat cheese and mascarpone, all dolloped on a perfectly crunchy homemade potato crisp. The flavors and textures together create a really decadent bite, divine with some Prosecco!

Of course, you can use storebought potato chips for this, too - and any caviar or roe would be great.

Truffle Caviar Potato Crisps


Truffle Caviar Potato Crisps

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

20 minutes




    For The Potato Crisps:

  • 1 to 2 cups vegetable oil
  • 3 medium Yukon gold potatoes
  • Salt and freshly ground pepper

  • For The Goat Cheese Spread:

  • 1/4 cup goat cheese
  • 1/4 cup mascarpone
  • 1/2 teaspoon lemon zest
  • For Topping:

  • Truffle caviar pearls, or caviar, for topping
  • Chives, chopped, for topping


  1. For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a mandolin if available. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper and a sprinkle of salt.

  2. For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and lemon zest together until well combined and smooth. Set aside at room temperature.
  3. To assemble: Place a dollop of the goat cheese mixture on each potato crisp, either with a piping bag or a spoon, and top with a spoonful of the truffle caviar. Top with chives and serve.


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