In Korea, the introduction of honey butter chips generated a nationwide craze. The team at Oiji in the East Village recreated their own version, but watch out! They’re addictive.
Oiji’s Honey Butter Chips
Note: You’ll need to soak the potatoes for 6 to 10 hours before making the chips.
For the Chips
4 medium-sized baking potatoes
Premium oil for frying
For the Honey Emulsion
1/6 teaspoon ground cayenne pepper
1/2 cup honey
1/4 cup rich butter (high percentage of milk fat)
2 tablespoons brown sugar
Salt to taste
Peel the potatoes and then slice very thinly with a mandolin. Make sure to keep the thickness the same for each slice to ensure even frying.
Soak the potato slices in water for 6 to 10 hours. This helps loosen the starch and will keep the slices from sticking to each other when frying.
Rinse the slices in running water to remove excess starch and then dry the slices completely on a paper towel. Make sure all water is removed.
Heat oil in a deep fryer or deep skillet to 325 degrees. Add the slices to the oil and work in batches to keep frying equal. Do not overcrowd your chips. Fry them, turning if needed, until each is a crispy, golden brown.
Remove them from the oil; drain and cool them.
In a saucepan, combine the honey, cayenne, butter, and brown sugar over medium heat, whisking to combine. Once the mixture is warm, melted, and fully combined, drizzle it over the chips evenly and toss them lightly to fully coat. Serve immediately.
Courtesy of chefs Brian Kim and Tae Kyung Ku, Oiji