Smoked Salmon Crisps
Bring a touch of fancy to your next party with these smoked salmon crisps—a crunchy, creamy, and oh-so-elegant twist on the classic bagels, lox, and cream cheese!
Ingredients
- ¼ cup sour cream
- 4 oz cream cheese, softened
- Pinch salt
- 8 oz smoked salmon
- A few tablespoons capers, drained
- A few tablespoons minced fresh chives
- 30 large potato chips, preferably kettle-style ripple cut (see note)
Instructions
- In a small bowl, mix the sour cream, cream cheese, and salt until evenly combined.
- On each potato chip, place a folded piece of smoked salmon, followed by a dollop of the cream cheese mixture (about ¾ teaspoon). Top each crisp with a few capers and a sprinkle of minced chives. Arrange the crisps on a platter and serve immediately.
- Note: For the sturdiest base and ample space for the toppings, opt for kettle-style rippled potato chips. While regular kettle chips are also sturdy, they tend to be too small and curled. Regular rippled potato chips also work well, but they may not provide as much crunch as Kettle-style rippled chips.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 3 crisps
- Calories: 103
- Fat: 8 g
- Saturated fat: 3 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 5 g
- Sodium: 255 mg
- Cholesterol: 20 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.