Honey Butter Chips
Sweet, salty, buttery and utterly addictive
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.