|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 3g||9%|
|Total Sugars 19g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Honey butter potato chips are salty, sweet, and so addictive. The potatoes are thinly sliced, then dunked in a little vinegar bath before frying for the ultimate crunch. A honey butter glazes the chips to create a beautiful shine and crunch. This recipes turns up the heat with the addition of chili garlic sauce for a little kick in each bite.
These chips are a wildly popular convenience store snack in Korea that created a trend called "Honey Butter Craze" among South Koreans. The chips can be hard to find in certain areas of the United States, so this recipe makes it easy to enjoy at home.
You can slice the potatoes ahead of time if you’re looking to save time. Make sure not to skip the rinsing or the soaking process if you want the chips super crispy. Use the best quality butter and honey you can find—believe us, it makes a difference. Look for French or Irish butters, and stick to a local honey if you can for the best flavor. These chips are delicious hot out of the honey glaze, so we suggest eating them as soon as they're cool enough to handle.
1 pound russet potatoes
1/4 cup white vinegar
1 tablespoon vegetable oil
6 tablespoons salted butter
1/4 cup honey
1/2 teaspoon chili garlic sauce
Sea salt, for serving
Gather the ingredients.
Slice the potatoes to about 1/16-inch thickness preferably using a mandoline.
Rinse the potatoes in cold water until the water runs clear. This washes the starch off the potatoes, which will help them crisp.
Add the white vinegar to 4 cups of cold water. Transfer the sliced potatoes to the liquid and soak for 30 minutes.
Drain the potatoes, rinse, and pat completely dry. While the potatoes are drying, heat the oil in a large pot to frying temperature, 375 F. You can use a frying or candy thermometer to help you keep an eye on the temperature.
Fry the chips in batches, about 3 to 5 minutes, stirring frequently with a slotted spoon until golden brown.
Use a slotted spoon to transfer the chips to a paper towel-lined baking sheet to drain.
Once you’re done frying, heat the butter, honey, and chili garlic sauce in a large saucepan over medium-high heat until melted and incorporated.
Remove the paper towels from the baking sheet with the chips, then drizzle the honey butter mixture over the chips. Gently toss to coat. (You can also toss the chips with the honey butter in a large bowl, if desired.)
Sprinkle the honey butter chips with some sea salt to taste and serve immediately. These chips will not store well, so make sure to enjoy right away.
- You can omit the chili garlic sauce if you’re not looking for a slightly spicy chip. The honey and butter on their own are just as delicious.
- Unsalted butter also works, just toss the chips with additional salt to taste.