- Creme Fraiche
Preheat oven to 225. Slice potato paper-thin, leave the skins on. Arrange potato slices on a baking sheet, drizzle with olive oil and season with salt.
Bake for 15 minutes; remove from oven and transfer the potato to a wire rack to cool completely.
Cut the bacon and fry on a hot pan until crispy. Top each potato with creme fraiche, bacon and chives. Serve immediately.