Honey Butter Chips
Chip Chip Hooray!
What are honey butter chips?
Sweet, salty, crispy, buttery, utterly addictive potato chips (or crisps as we call them in the UK). These originated as a convenience store snack in South Korea and sparked a whole ‘Honey Butter Craze’. Easy to make at home, and they taste amazing hot. What are you waiting for?
You’ll love it…
…that’s it. You’ll love it.
Honey, butter, potatoes, salt, and a hint of garlic. Need I say more?? If those ingredients don’t have you salivating, then I don’t know what will. Even the name, honey butter chips, is sweet, sweet buttery music to my ears.
In the book (and Netflix series) Salt, Fat, Acid, Heat, the author Samin Nosrat says that mastering the four elements of the book title are all it takes to make delicious food.
Well honey butter chips have it all. They’re like a woman CEO with a happy family AND amazing work life balance. Is it even possible to be that perfect? Honey butter chips says it is. The best thing about making them at home is they can be eaten hot. Hot honey salty potato crispy goodness.
Go on, you know you want to.
Gather the Ingredients and Prep the Potatoes
Wash the potatoes and finely slice them using a mandoline slicer.
Put the potato slices in ice water (cold water with ice cubes) to wash off the starch.
Dry them by placing them on a paper towel or kitchen roll to drain off the excess water.
Fry the Potatoes
Heat up the oil in a saucepan on a medium flame. When you think it’s hot put a slice of potato in the oil, if it sizzles immediately it is the right temperature.
Drop a few potato slices in at a time and fry turning a few times in the oil.
After they’re fried, take the potato slices out and them on a paper towel to drain the excess oil. Sprinkle a little salt on them.
Make the Honey Butter Sauce
Heat the butter, honey, pepper and garlic powder in a large saucepan over medium-high heat until melted and incorporated.
Serve and Enjoy!
Drizzle the honey butter sauce over the chips and finish with a squeeze of lime and some chopped parsley or spring onions. Bon Appetit!
- The key to perfect chips is maintaining the oil at the right temperature, around 350°F (175°C). If the oil is too hot, the chips will burn quickly; too cold, and they’ll turn out soggy. A kitchen thermometer helps a lot here, but you can always check by putting a test potato slice into the oil and if it sizzles, the temperature is right.
- You can either use the ice bath method I described in the recipe or soak the slices in a vinegar bath which helps to enhance the crunch by breaking down some of the potato’s surface starch.
- After frying, drain the chips on a wire rack or on paper towels. This prevents them from becoming greasy and keeps them crispy. Let them cool very slightly before drizzling with the honey butter mixture for optimal texture.
- If you want to make this even easier, just buy frozen french fries, cook them according to the packet instructions and drizzle the sweet and salty sauce over it. Now you have no excuse not to make this.
Honey Butter Chips
Equipment
- mandoline slicer
- pan for shallow frying the chips
- non stick pan for the honey butter sauce
Ingredients
- 2 medium potatoes per person Russet or Yukon Gold
- Cooking oil for frying 1-2 cups. 1 cup if you’re shallow frying
- salt to taste
- squeeze of lime and/or chopped parsley or spring onions for serving *optional
For the Honey Butter Sauce
- 2 tablespoons lightly salted butter *or unsalted butter and add a pinch of salt
- 1 tablespoon honey
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder *optional
Instructions
- Wash the potatoes (2 medium potatoes per person) thoroughly, finely slice them using a mandoline slicer.
- Put them in ice water (cold water with ice cubes) for 3-5 minutes to wash off the starch.
- Dry them by placing them on a paper towel or kitchen roll to drain off the excess water. Takes about a minute
- Heat up 1-2 cups of oil in a saucepan on a medium flame. You can use 1 cup if you're shallow frying. When you think it’s hot put a slice of potato in the oil, if it sizzles immediately it is the right temperature.
- Drop a few potato slices in at a time and fry turning a few times in the oil. Will take about a minute. Take them out just before they turn golden brown as they will continue to cook.
- After they’re fried, take the potato slices out and them on a paper towel to drain the excess oil. Sprinkle a little salt on them. You can also use a sieve or wire rack instead of the paper towel.
- To make the honey butter sauce – In a fresh pan, heat 2 tablespoons butter, 1 tablespoon honey, 1 teaspoon pepper and 1/2 teaspoon garlic powder (garlic powder is optional) in a large saucepan over medium-high heat until melted and well mixed together.
- Drizzle the honey butter sauce over the chips.
- Serve immediately when the chips are still hot. You can squeeze a little lime and add some chopped parsley or spring onions on top.
Video
FAQ
How do I make Honey Butter Chips crispy?
To achieve extra crispy Honey Butter Chips, it’s crucial to rinse the potato slices thoroughly to remove excess starch. You can either use the ice bath method we described in the recipe or soak the slices in a vinegar bath which helps to enhance the crunch by breaking down some of the potato’s surface starch.
Can I make these ahead of time?
These chips don’t stay well, so we recommend you eat them when they’re still hot and crisp
What type of potatoes should I use for Honey Butter Chips?
Russet potatoes are the best for Honey Butter Chips as they have a high starch content, which makes for a crispier texture when fried. You can also use Yukon Gold.
How do I fry the chips?
The Chef has described a shallow fry method, because sometimes you don’t want to use up a lot of oil. If you have a deep fat fryer, then by all means use that instead. Frying in batches will help ensure even cooking.
What do I serve these with?
These are great as a snack on their own. They also go great with The Chef’s Married Me Chicken recipe!
