Smoked Salmon Crisps
This post may contain affiliate links. Read my full disclosure policy. 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! Looking for a simple yet sophisticated appetizer for your next party? Give these smoked salmon crisps a try! They’re a delicious riff on the classic combination of bagels, lox, and cream cheese. Crispy potato chips make the perfect crunchy base, topped with silky smoked salmon and a cool, creamy blend of cream cheese and sour cream. Topped with fresh chives and capers, they’re smoky, salty, and just fancy enough to feel special—perfect with cocktails for any gathering. What You’ll Need To Make Smoked Salmon Crisps Cream Cheese: Provides a smooth, rich base for the topping that pairs well with the smoked salmon. Smoked Salmon: Adds a smoky, salty savory element that complements the creaminess of the topping. Capers: Provide a briny, tangy burst of flavor that contrasts with the richness of the salmon and cream cheese. Minced Fresh Chives: Add a fresh, mild onion flavor and a pop of color. Potato Chips: Serve as a crunchy, sturdy base that holds the toppings well. Kettle-style rippled potato chips work best for this. Jump to the printable recipe for precise measurements Cream Cheese: Provides a smooth, rich base for the topping that pairs well with the smoked salmon. Smoked Salmon: Adds a smoky, salty savory element that complements the creaminess of the topping. Capers: Provide a briny, tangy burst of flavor that contrasts with the richness of the salmon and cream cheese. Minced Fresh Chives: Add a fresh, mild onion flavor and a pop of color. Potato Chips: Serve as a crunchy, sturdy base that holds the toppings well. Kettle-style rippled potato chips work best for this. Jump to the printable recipe for precise measurements Step-By-Step Instructions In a small bowl, add sour cream, cream cheese, and salt. Mixed until evenly combined. Arrange potato chips on serving dish. On each potato chip, place a folded piece of smoked salmon. Add a dollop of the cream cheese mixture (about ¾ teaspoon) to each salmon piece. Top each crisp with a few capers and a sprinkle of minced chives. Serve immediately. You May Also Like RecipeComments (1)Add Comment Recipe Comments (1) Add Comment 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) 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. 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 Powered by 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 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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. 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