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Honey Butter Chips (Haitai-Calbee)

 
Fans of Korean pop culture will know that Korean Honey Butter Chips, are extremely popular and high in demand. Crunchy, buttery, sweet and salty, there is a reason why this snack is so addictive.

haitai calbee honey butter chips

 

Since I found some long forgotten potatoes buried at a corner in my fridge, I decided to make some Honey butter chips at home. I adapted this version from here. To make the crispiest potato chips, the key is soaking them in a vinegar solution and frying them at a lower temperature.

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To be honest, the taste is slightly different from real deal. However it is just as delicious and addictive and I do recommend that you give it a try.

haitai calbee honey butter chips

 

You could also experiment with other root vegetables and seasonings to create a variety of homemade chips. Not only are they more delicious and personal, but they are also healthier. Sweet potatoes, tapioca, or even more exotic forms of potatoes such as blue potatoes to create a more exquisite snack.

Do note that the chips must be eaten as soon as possible once they are prepared. Otherwise they will lose their crunch and turn soggy.

 

Ingredients:
1 large russet potato – sliced very thinly with a mandolin
¼ cup (60 ml) white vinegar
3 cups water
4 cups vegetable oil for frying

Honey butter sauce:
50 g butter (if using salted butter, omit salt)
1 tbsp brown sugar
3 tbsp honey
¼ tsp of salt

serves 2

Recipe for crispiest chips adapted from Bon Appetit 

Recipe for honey butter sauce adapted from Thrillist 

The line up. In the end, I did not use the paprika (red chilli pepper).

The line up. In the end, I did not use the paprika (red chilli pepper).

Cover the thinly sliced potatoes in tap water and rinse until water runs clear. This step is to release the excess starch in the potatoes.

Pour vinegar and water over the potatoes until they are fully covered.

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Let them sit in the solution for 30 – 45 mins. The chips will remain super crispy after they are deep fried.

j

 

Drain the potatoes and pat as dry as possible with paper towel.

k

 

Pour vegetable oil in a large pot until it covers about 4 inches from the base.

j

 

Heat oil until hot (or 150°C) and add in the potatoes in 3 – batches. Do not overcrowd or there’ll be too much moisture in the oil.

k

 

Cook for about 5 mins until they are golden brown and crisp.

l

 

Drain on paper towel.

k

Taste good even on its own.  🙂

To make the honey butter sauce, add in butter, honey and salt and bring to boil. Stir occasionally.

k

 

Pour chips into the sauce and toss well.

k

 

Turn off heat and serve.

haitai calbee honey butter chips

 

haitai calbee honey butter chips

 

haitai calbee honey butter chips

 

 

Honey Butter Chips (Haitai-Calbee)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Korean
Serves: serves 2
Ingredients
  • 1 large russet potato – sliced very thinly with a mandolin
  • ¼ cup (60 ml) white vinegar
  • 3 cups water
  • 4 cups vegetable oil for frying
  • Honey butter sauce:
  • 50 g butter (if using salted butter, omit salt)
  • 1 tbsp brown sugar
  • 3 tbsp honey
  • ¼ tsp of salt
Instructions
  1. Cover the thinly sliced potatoes in tap water and rinse until water runs clear. This step is to release the excess starch in the potatoes.
  2. Pour vinegar and water over the potatoes until they are fully covered.
  3. Let them sit in the solution for 30 – 45 mins. The chips will remain super crispy after they are deep fried.
  4. Drain the potatoes and pat as dry as possible with paper towel.
  5. Pour vegetable oil in a large pot until it covers about 4 inches from the base.
  6. Heat oil until hot (or 150°C) and add in the potatoes in 3 – batches. Do not overcrowd or there’ll be too much moisture in the oil.
  7. Cook for about 5 mins until they are golden brown and crisp.
  8. Drain on paper towel.
  9. To make the honey butter sauce, add in butter, honey and salt and bring to boil. Stir occasionally.
  10. Pour chips into the sauce and toss well.
  11. Turn off heat and serve.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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