Description
Honey Butter Chips are a homemade take on the viral Korean snack — crispy golden potato chips tossed in a luscious honey-butter glaze with just the right balance of sweet and salty. Crunchy, addictive, and perfect for snacking.
Ingredients
- 2 medium russet potatoes, peeled and thinly sliced (1–2 mm)
- 2 tbsp cornstarch
- Neutral oil (vegetable or canola) for frying
- 2 tbsp salted butter (or unsalted, plus a pinch of salt)
- 2 tbsp honey
- Dried parsley (optional, for garnish)
Instructions
- Slice potatoes thinly using a mandoline or sharp knife. Rinse in cold water several times until water runs clear to remove excess starch.
- Pat slices completely dry with paper towels, then toss with cornstarch.
- Heat oil in a deep pot to 350°F (175°C). Fry potatoes in small batches: cook 1 minute undisturbed, then stir gently and continue frying 3–4 minutes until golden and crisp. Transfer to a wire rack or paper towels to drain.
- In a small pan, melt butter. Remove from heat and stir in honey to create a glaze.
- Toss chips gently with the honey-butter glaze until evenly coated. Sprinkle with parsley if using.
- Serve immediately while warm and crispy.
Notes
- Air Fryer: Brush slices with oil and air fry at 375°F (190°C) until crisp, then glaze.
- Oven: Bake at 400°F (200°C), flipping once, until golden and crispy before glazing.
- Flavor Twists: Add garlic powder for a savory kick, chili flakes for spice, or herbs like rosemary for an earthy note.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/2 recipe
- Calories: 310
- Sugar: 8g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
