- Organic sweet potato
- Caviart Black Seaweed Caviar
- 1 Créme Fraiche
- 1 Red Onion
- Roasted Seaweed
Preheat oven to 225. Slice the sweet 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 to a wire rack to cool completely.
Chop up red onion, chives and mix them together with creme fraiche, caviart and the juice of one lemon.
Cut roasted seaweed into thin strips.
Top each sweet potato crips with a teaspoon of the mixture and garnish with the seaweed strips.