Preparation:
Slice the Idaho Potato into 1/8-inch slices. Fry until golden brown. Lay the chips on paper towels to drain.
Sprinkle with salt and pepper.
Spoon mascarpone into a piping bag with a star tip.
Pipe out 1 teaspoon of mascarpone onto the center of each chip.
Garnish with chopped chives. Place 1 teaspoon of each caviar on either side of the mascarpone. | 