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.
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.
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.
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).
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.
Let them sit in the solution for 30 – 45 mins. The chips will remain super crispy after they are deep fried.
Drain the potatoes and pat as dry as possible with paper towel.
Pour vegetable oil in a large pot until it covers about 4 inches from the base.
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.
Cook for about 5 mins until they are golden brown and crisp.
Drain on paper towel.
Taste good even on its own. 🙂
To make the honey butter sauce, add in butter, honey and salt and bring to boil. Stir occasionally.
Pour chips into the sauce and toss well.
Turn off heat and serve.
- 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
- 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.
- Let them sit in the solution for 30 – 45 mins. The chips will remain super crispy after they are deep fried.
- Drain the potatoes and pat as dry as possible with paper towel.
- Pour vegetable oil in a large pot until it covers about 4 inches from the base.
- 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.
- Cook for about 5 mins until they are golden brown and crisp.
- Drain on paper towel.
- To make the honey butter sauce, add in butter, honey and salt and bring to boil. Stir occasionally.
- Pour chips into the sauce and toss well.
- Turn off heat and serve.
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Darren
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