Honey butter chips are a popular and irresistible snack that originated in South Korea and has since won fans around the world.
These thin, crunchy potato chips combine sweet honey and rich butter for a snack that balances sweet and savory in every bite.
This recipe shows how to make honey butter chips at home with a handful of accessible ingredients and straightforward steps so you can enjoy them fresh whenever you like.
Contents:
How to Make Honey Butter Chips
Ingredients List
To make homemade honey butter chips you will need:
- 1 pound russet potatoes
- 1/4 cup white vinegar
- Vegetable oil for frying (about 8 cups)
- 6 tablespoons salted butter (or a high-fat butter)
- 2 tablespoons unsalted butter
- 1/4 cup honey
- Optional: 1/2 teaspoon chili garlic sauce or 1/6 teaspoon ground cayenne for heat
Step-by-step Process
Step 1: Prepare the potatoes
Rinse and peel the russet potatoes. Slice them evenly and thinly (about 1/8 inch) using a mandoline or a sharp knife. Place the slices in a large bowl, cover with cold water, stir to release starch, drain, and repeat until the water runs clear.
Step 2: Soak the potatoes
In a separate bowl, mix 1/4 cup white vinegar with 6 cups of water. Soak the potato slices in the vinegar solution for about 45 minutes. After soaking, drain and pat the slices dry with a clean towel or paper towels.
Step 3: Fry the potatoes
Heat vegetable oil in a deep fryer or heavy-bottomed pan to about 325°F (162°C). Fry the potato slices in small batches until golden brown and crisp, taking care not to overcrowd the pan. Remove the chips and drain on a cooling rack or paper towels.
Step 4: Prepare the honey butter
In a small saucepan over medium heat, melt the salted and unsalted butter together. Stir in the honey until smooth and well combined. If you like a hint of spice, add chili garlic sauce or a pinch of cayenne.
Step 5: Coat the chips
Place the chilled, drained chips in a large bowl. Pour the warm honey-butter mixture over them and gently toss so each chip gets a light, even coating.
Step 6: Serve
Transfer the coated chips to a serving plate or bowl. Finish with a light sprinkle of sea salt and serve immediately for best texture and flavor.
Side Dishes for Honey Butter Chips
Honey butter chips pair well with a range of snacks and small bites. Choose complementary flavors to build a balanced snack spread.
Salami Topped Potato Chips
Pan-fry thin salami slices until slightly crisp and top each honey butter chip with one piece. The salty, savory salami complements the sweet butter and honey.
Cheese-flavored Chips
Mix in a few cheese-flavored chips with the honey butter chips for an extra savory layer. The sharpness of cheese-flavored snacks balances the sweet notes.
Green Tortilla Chips
Add color and a mild earthy flavor with green tortilla chips (often made with spinach or vegetable powder) to contrast the sweet, buttery chips.
Snack Attack Ideas
Round out your spread with mini sandwiches (ham and cream cheese), caprese skewers (cherry tomato, basil, mozzarella), and dips such as hummus, avocado dip, or a tangy cream cheese dip. These additions add variety and keep guests satisfied.
Ingredients Substitutes
If you don’t have every ingredient on hand, these substitutions work well without sacrificing flavor.
Kettle Chips
Use store-bought kettle chips if you prefer not to fry. Their thicker, crunchier texture holds up well to the honey butter coating.
Cold Water
If you want to skip the vinegar soak, rinsing the slices in cold water and changing it until clear will still remove excess starch and help crispness.
Deep Skillet
If you don’t have a medium saucepan for the honey butter, a deep skillet works well and helps prevent splatter while melting and mixing the sauce.
Black Pepper
A pinch of black pepper in the honey butter adds a subtle warmth that contrasts nicely with the sweetness.
How to Store Honey Butter Chips?
Proper storage preserves crunch and flavor. Cool chips completely before storing to prevent condensation and sogginess.
Airtight Containers
Store chips in an airtight container to keep out air and slow staling. Make sure chips are fully cooled before sealing.
Resealable Plastic Bags
Resealable bags are a convenient option—squeeze out excess air before sealing and keep them in a cool, dark pantry.
Vacuum Sealing
Vacuum sealing removes air and extends freshness, which is useful for larger batches or longer storage.
Freezing
Freezing is unconventional but possible: place chips in a freezer-safe airtight container, freeze, and then thaw briefly at room temperature before serving. Note that texture may change slightly.
Common Mistakes to Avoid
Avoid these common errors to ensure crisp, flavorful honey butter chips every time.
Not Soaking the Potatoes
Skipping the soak can leave excess starch on the slices and prevent them from crisping properly. A short soak in vinegar or repeated rinses helps achieve a crisp texture.
Inconsistent Slicing
Uneven slices cook unevenly. Use a mandoline or steady, careful knife work so all chips cook at the same rate.
Inadequate Frying Time
Under-frying results in limp chips while over-frying burns them. Monitor closely—chips typically take a few minutes per batch to reach golden crispness.
Overcrowding the Pan
Frying too many slices at once lowers oil temperature and causes soggy chips. Fry in small batches with room between slices for even cooking.
Improper Coating
Ensure the butter and honey are fully combined and slightly warm when coating so the glaze spreads evenly without making chips soggy.
Ignoring Seasonings
Don’t be afraid to experiment—small amounts of cayenne, black pepper, or a touch of garlic can elevate the flavor and keep the snack interesting.
Honey Butter Chips Recipe
- 1 bowl
- 1 saucepan
- 1 pound russet potatoes
- 1/4 cup white vinegar
- 8 cups vegetable oil (for frying)
- 6 tbsp salted butter
- 2 tbsp unsalted butter
- 1/4 cup honey
- Rinse, peel, and thinly slice the potatoes (about 1/8 inch). Place in cold water and rinse until the water runs clear.
- Soak the slices in 1/4 cup white vinegar mixed with 6 cups water for about 45 minutes. Drain and pat dry.
- Heat oil to 325°F (162°C). Fry slices in small batches until golden and crisp. Drain on a rack or paper towels.
- Melt both butters together over medium heat, then stir in the honey until smooth. Add chili or cayenne if using.
- Toss the cooled chips with the warm honey-butter mixture until evenly coated.
- Transfer to a serving bowl, sprinkle with sea salt, and serve immediately.