Honey Butter Chips (Haitai-Calbee)
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Korean
Serves: serves 2
  • 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
  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.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/11/18/honey-butter-chips/