Honey Butter Chips
Korean-style sweet potato chips feature a salty-sweet honey butter glaze with a hint of chili garlic sauce for a unique snack.
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Instructions
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Heat oil in a large pot to 375 F.
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Slice potatoes to 1/16-inch thickness, then rinse until water runs clear.
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Soak potatoes in 4 cups cold water with white vinegar for 30 minutes.
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Drain, rinse, and thoroughly dry the potatoes.
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Fry chips in batches for 3-5 minutes, stirring until golden brown.
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Transfer fried chips to a paper towel-lined baking sheet to drain.
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Melt butter, honey, and chili garlic sauce in a saucepan over medium-high heat.
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Remove paper towels from chips, then drizzle and toss with the honey butter mixture to coat.
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Sprinkle with sea salt and serve immediately.