Honey Butter Chips

Honey Butter Chips

Honey Butter Chips

Honey butter potato chips Salty, sweet, and highly addictive. For the best crunch, the potatoes are finely sliced and then briefly submerged in a vinegar bath before being fried. The chips are covered in a honey butter glaze for a stunning gloss and crunch. With the addition of chili garlic sauce, this dish ups the heat for a little kick in every bite.

In Korea, these chips are an incredibly popular convenience shop snack that gave rise to the “Honey Butter Craze” among South Koreans. In some parts of the United States, it might be challenging to find the chips, so this recipe makes it simple to enjoy at home.

If you want to save time, you can cut the potatoes into slices beforehand. If you want the chips to be extra crispy, be sure to follow the soaking and rinsing instructions. Use the highest quality butter and honey you can find; it makes a difference, as you will see. 

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If possible, stick to a local honey for the greatest flavor and look for French or Irish butters. As soon as the chips are cool enough to handle, we advise eating them because they are excellent when still warm from the honey glaze.


  • 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


  1. assemble the ingredients
  2. Preferably using a mandoline, cut the potatoes into slices that are approximately 1/16-inch thick.
  3. Make sure the water flows clean when you rinse the potatoes in cold water. The potatoes’ starch will be washed away as a result, making them crisper.
  4. 4 cups of cold water are combined with the white vinegar. After cutting, add the potatoes to the broth and let them soak for 30 minutes.
  5. The potatoes should be drained, rinsed, and dried entirely. 375 degrees Fahrenheit should be reached for deep-frying while the potatoes are drying in a big pot of oil. You can monitor the temperature with the aid of a candy or frying thermometer.

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  6. The chips should  fried in batches for 3 to 5 minutes, turning them over often with a slotted spoon until golden brown.
  7. Transfer the chips with a slotted spoon to a baking sheet lined with paper towels so they can drain.
  8. After you’ve finished frying, melt the butter, honey, and chilli garlic sauce in a sizable saucepan over medium-high heat.
  9. Remove the paper towels from the baking sheet containing the chips, then sprinkle the chips with the honey butter mixture. To coat, gently toss. (Alternatively, if preferred, combine the chips and honey butter in a big dish.)
  10. Add some sea salt to taste and serve the honey butter chips right away. Make sure to eat these chips immediately because they won’t keep well.

Cooking Advice

If you don’t want a slightly hot chip, omit the chili garlic sauce. The butter and honey taste just as good on their own.

Using unsalted butter also works; simply add more salt to taste and combine with the chips.

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