14 Delicious Caviar And Chip Pairings You Need To Try

There's no disputing that caviar is a luxury food item, and that means it's often associated with snobbery and stuffiness. The best tins of true sturgeon roe can cost thousands of dollars, and there is even a proper way to eat caviar if you're following tradition. It's often served with a mother of pearl spoon and eaten alone or with accompaniments like toast points, blinis, and crème fraîche. 

Lately, chefs and food lovers have been loosening the rules and making the experience much more casual. Chips have become a go-to pairing with caviar and it's easy to see why. They're salty, crunchy, and unfussy vehicles that can let the flavor of caviar shine without overshadowing it. 

We're all about making caviar more approachable, so we're totally onboard with the chip pairings. However, we wanted to find out which chips work best, so we talked to chefs and caviar experts to see which styles and flavors they love to pair with caviar. They had plenty of thoughts on what makes a good match, from chip texture to salt level and how much oil is in the chip. Some stick with the classics, others lean toward bold flavors, but they all agree that the right chip can bring out something special in the caviar. Here are 14 combinations they swear by and why each one is worth trying.

One of the first things many of the experts we spoke to touched on was that texture matters when it comes to pairing caviar with potato chips. As Corey Nigrelli, director of operations at Caspian's Cocktails & Caviar, told us, "Caviar has a decadent melt-in-your-mouth texture, which means you want a crisp chip with a solid crunch to contrast the caviar and enhance every bite." He explained that a thin but durable chip is best because it matches the delicacy of the caviar and melts away after the initial bite. At Caspian's, the go-to chips are Pringles.

Pringles have a few things going for them. Nigrelli said, "The unique texture of the airy and lightly salted chip allows it to melt in your mouth after that first satisfying crunch, letting you savor the butteriness of the caviar as it pops on your tongue, catching every delicate note of the flavor." In addition, Pringles have that great saddle shape that cradles toppings perfectly. You can nestle a dollop of crème fraîche and a spoonful of caviar in the center without it sliding off. Plus, Pringles are common around the world and utterly unpretentious, so they add a familiar, low-key touch for first-time caviar triers.

When we asked Corey Nigrelli what his thoughts were on flavored chips with caviar, he was quick to point out that they can be a gamble. He said, "I feel that overly seasoned chips would overpower the caviar. That's not to say lightly flavored chips are incapable of complementing its flavor, but when selecting a chip to pair with caviar, I look for a vessel for the caviar and its flavor profile." According to him, the caviar should always be the star of the show. One flavor that he suggested could work well is a lime corn chip.

The appeal of lime corn chips comes down to balance. The hint of citrus can echo the brightness that people often add to caviar with lemon or crème fraîche, and the corn base brings a nutty, slightly sweet crunch that doesn't compete with the roe. While they might not be ideal for the most delicate varieties of caviar, they could work well with creamier caviar like white sturgeon or paddlefish. It's a pairing that leans playful, but when done right with a lightly flavored chip, it can offer the right mix of salt, acid, and texture to let the caviar shine.

Ariana Aimani knows a thing or two about caviar. She grew up in her family's caviar business, Paramount Caviar, and is now the director of strategic partnerships there. When we asked her what people should look for in chips to pair with caviar, she told us baked potato chips were key. She said, "Fried chips tend to have residual oil that clashes with the delicate flavors of caviar. It's not pleasant, and honestly, it kind of ruins the experience." She also noted that baked chips are sturdy enough to hold crème fraîche and caviar without breaking mid-bite.

The beauty of baked potato chips is they offer a clean, neutral base that doesn't interfere with the caviar's flavor or leave an oily film behind. The crisp texture adds a nice crunch and the dry surface prevents the chip from getting soggy. Aimani told us the Paramount team is all about William Poll Original Baked Potato Thins because they're thick, clean, and neutral. "We also like the William Poll Rosemary Thins if you're looking for a little extra, but subtle, flavor," she said. If you can't find a solid brand like William Poll where you are, you can also try your hand at making baked potato chips at home.

When multiple caviar pros bring up the same style of chip, it's worth paying attention to. Root vegetable chips can add bright pops of color to your caviar spread and have several qualities that make them a good match for caviar. For one, they tend to have subtle earthy flavors, natural sweetness, and just a touch of starch and salt that can complement the briny flavors of caviar. They also tend to be crispy and sturdy, which is what you want when you're serving caviar as a topping, not just a garnish.

The experts had several suggestions for specific types of root vegetable chips. Ariana Aimani recommended beet and parsnip chips as long as they are unsalted and oil-free. Chef Maricel Gentile of Maricel's Kitchen and author of Maricel's Simply Asian Cookbook is a fan of a kettle-cooked taro chip. She said, "It's earthy, just a little nutty, and it has a strength that holds the caviar beautifully." Chef Dennis Littley of Ask Chef Dennis also likes taro chips, as well as plantain chips. He said, "They bring a slight sweetness and starchiness that plays really well with certain roe or milder caviar varieties." Other suggestions included lotus root and sunchoke chips.

Salt and vinegar chips might not be the first thing that comes to mind when you think of caviar, but maybe they should be. Chef Ivan Barron of Magie Wine Bar grew up loving the punchy snack and told us that it's an unconventional pairing that can work surprisingly well. "The acidity can cut through the richness of the caviar," he said, recommending it with milder varieties of caviar. Think of it like adding a splash of lemon. It brightens everything up and adds contrast in a good way.

Dennis Littley had a similar take on the mouth-puckering chip and caviar combo. He said, "The weirdest combo I've tried would have to be salt and vinegar chips with salmon roe. The tang was intense but oddly addictive." He noted that it wouldn't be something he would serve at a fine dining spot, but said it's definitely worth trying at a casual get-together. If you're trying it for the first time, start with a small dollop of caviar and consider leaving out any extra garnishes that might compete with the flavors.

While Dennis Littley isn't afraid to experiment with caviar and chip pairings, his favorite combo is a little more low-key. He said, "My go-to pairing is a classic plain kettle chip. It's got the right amount of crunch, holds up under a dollop of crème fraîche or sour cream if you're layering, and doesn't compete with the delicate, briny flavor of the caviar." He's not the only one who thinks so either. Several of the experts we spoke to also pointed to kettle chips (or specifically the Cape Cod brand of kettle chips) as being a stellar match for caviar.

Unlike regular potato chips, which are cooked quickly in hot oil at a constant temperature, kettle chips are cooked in batches. As new chips are added to the oil, the temperature drops, so it takes longer for the chips to cook. This gives them an extra crunchy texture and a slight caramelized taste. In addition, kettle chips are often thicker than regular chips, so they can hold their own against toppings like caviar. If you're making kettle chips at home, Yukon Gold potatoes are a solid choice, thanks to their balanced starch content and buttery flavor.

Like many of the experts we spoke to, Maricel Gentile is cautious when it comes to flavored chips and caviar. "I wouldn't want anything to compete with the caviar," she told us, adding that bold flavors like garlic or wasabi can be too much — but not all seasoning is off the table. She recalled trying a black pepper and sea salt lotus root chip with crème fraîche and caviar and said it was simply divine. In her opinion, the black pepper flavor is subtle and savory enough to support the caviar without stealing the spotlight.

Black pepper chips can add a bit of pizazz to your caviar without going over the top. The pepper adds a gentle kick and warmth without drowning out the briny, nuanced flavor of the caviar. When paired with something creamy like crème fraîche, the whole bite feels layered but still clean. Look for chips that use cracked or coarse black pepper rather than artificial seasoning blends. The simpler the ingredients, the more the caviar can shine. As Gentile told us, "Use flavored chips as an accent, not the main pairing."

When we asked Maricel Gentile if she had any unexpected caviar and chip pairings that work exceptionally well, she was quick to respond with shrimp chips. "I know, they're loud, puffed, and totally unconventional, but the umami layers with the caviar in such an interesting way," she said. For those who aren't familiar with shrimp chips (a.k.a. prawn crackers), they're light, airy crisps made from a blend of starch like tapioca flour and ground shrimp or prawns (there is a difference). When fried, they puff up into crunchy, almost Styrofoam-like chips that are crisp without being greasy.

Gentile told us that shrimp chips work especially well with bolder caviar like trout roe or salmon roe. Those stronger, oceanic flavors play beautifully off the hints of shrimp. "It's like the chip and the caviar are speaking the same seafood language," she said. If you want to balance out the richness, try adding a small dollop of crème fraîche or a sliver of cucumber on top to add freshness and contrast without muting the flavor. Just don't leave them out too long though because shrimp chips tend to get soft quickly when exposed to air. 

Chef Trevor Kalafus isn't afraid to get creative with caviar pairings at Bar Sprezzatura. He told us, "Strangely enough, some bolder flavors do very much work with fishier tasting caviar such as beluga and sevruga." One of his favorite examples is a Parmesan crisp topped with caviar and preserved Calabrian chili. Parmesan crisps are thin, baked or pan-fried rounds of Parmesan cheese that crisp up into savory chips. The rich umami flavor of the cheese provides depth and the crunchy texture offers structure to support the roe. In Bar Sprezzatura's version, the chilies add a hit of heat.

If you want to try making Parmesan chips at home, you can bake small piles of grated Parmesan on a parchment-lined sheet until they're golden and lacy. Just be sure to let them cool completely so they firm up. Or, for a shortcut, you can upgrade store-bought chips by seasoning them with parmesan and baking them in the oven until the cheese melts and fuses to the chip, like in this clever pasta-inspired chip hack. Either way, you'll end up with something crispy, salty, and flavorful that can stand up to stronger-tasting caviar.

You know a chef has strong opinions when you ask about weird caviar and chip pairings and they fire back with three, one of which involves soft serve ice cream. Among chef Trevor Kalafus's out-of-the-box pairings, though, it was the lime chili chicharrones with guacamole and sevruga caviar that really stuck with us. "Feels like it should be against the rules, but is awesome," he said. In an odd way, it makes sense. 

For the uninitiated, chicharrones are like pork rinds. They typically consist of pork skin and sometimes bits of meat that are dried and deep-fried until light, ultra-crispy, and loaded with savory, fatty flavor. Think of them as porky chips. When seasoned with lime and chili, they bring brightness, heat, and crunch to the table, which can contrast nicely with the butteriness and salinity of a caviar like sevruga. Add a swipe of guacamole to tie it all together, and you've got a flavor bomb that's rich, creamy, spicy, and salty. Of course, you can also opt for plain flavored chicharrones if you want to savor more of the caviar's flavor with less distractions.

Ivan Barron is in the camp that some of the best chips to pair with caviar are neutral flavored like plain or lightly salted Lay's, Ruffles, or kettle chips. However, when it comes to his personal favorite, he's all about sour cream and onion chips. He told us, "I feel like those flavors compliment the caviar well and do not over power the saltiness and delicate flavor of the caviar." When you think about it, the sour cream and onion flavors align pretty well with traditional caviar accompaniments.

The creamy tang of sour cream in the chips mirrors what crème fraîche often does in traditional caviar service. It's mild enough to let the caviar be front and center and compliments the saltiness of the roe. The onion element is similar to the chives that are often served as a garnish for caviar toasts or blinis. For the best results, opt for a chip that's not overly seasoned and try it with milder caviar like Hackleback or white sturgeon, which can handle a little more personality without getting lost.

If you're looking for a caviar pairing that straddles the line between traditional toast points and crunchy potato chips, pita chips are a good bet. The thick texture means you can layer on crème fraîche and roe without worrying about them breaking. Plus, the mild, toasty flavor creates a subtle base that can complement both briny and buttery varieties of caviar. Pita chips are unconventional, but not so out of the box that they're likely to upset caviar purists.

Plain or lightly salted pita chips are obvious choices because the flavors won't clash with more delicate caviar. If you want to elevate the experience a bit, try gently warming the chips in the oven to make them slightly crispier and more aromatic. Feeling adventurous? You can also experiment with different flavors. For example, Trevor Kalafus told us, "My favorite chip and caviar combination is surprisingly Stacy's Cinnamon Sugar Pita Chips with a healthy smear of crème fraîche and togarashi or furikake if I have it lying around for some extra kick or more briny umami."

Dennis Littley told us one of the more unexpected pairings that caught him off guard in a good way was smoked paprika chips with trout roe. "It sounds odd," he said, "But the smokiness gave it a sweet depth of flavor." While spice and caviar don't always play well together, this one strikes a balance. The mellow flavor and earthy smokiness don't overwhelm the roe, but instead give it something to bounce off of.

With paprika's bright red coloring, you might think that it brings heat to the equation, but that's not necessarily the case. The main types of paprika are regular paprika and smoked paprika, both of which are often made from dried, ground red bell peppers and have a slightly sweet character. Smoked paprika is made with peppers that are dried over a fire, which infuses them with more flavor. When combined with a potato chip, you get a crunchy base for the caviar that's surprisingly mild and just a hint smoky, which can pair nicely with the sweet and savory flavors of trout roe or a buttery caviar.

One fun question that we posed to the experts was what items they would include if they were building a caviar chip board for a party. We got some great answers ranging from all the chips listed here, as well as additions like various crackers, soft butter, fresh fruits and veggies, and of course crème fraîche. Maricel Gentile also suggested adding crispy wonton chips. Their light, crisp texture provides just the right amount of crunch without being greasy or heavy, and their mild flavor means they don't overwhelm the flavors of the roe.

Wonton chips are something you often see in contemporary restaurants that serve fusion dishes, but they're surprisingly easy to make at home if you can track down a package of wonton wrappers. Just cut the wrappers into triangles and bake or fry until golden and crisp. Their shape and sturdiness make them perfect for stacking. Try a dab of crème fraîche, a spoonful of caviar, and a tiny sprig of dill or chive for a one-bite appetizer that looks more complicated than it is. They're also versatile enough to handle creative twists, especially if you're working with more flavorful roes like paddlefish or salmon.