Honey butter chips were a whole snack-aisle phenomenon out of Korea, and this is the homemade, fresh-potato version. Thin slices crisp up in the air fryer, then get tossed warm in a honey butter glaze that sets into a light, sweet-salty shell as they cool. Better than the bag, and you control the salt.
Everything you need
- 2 large potatoes, very thinly sliced (2 to 3 mm)
- 1 tbsp olive oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp honey
- ½ tsp fine salt
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Slice the potatoes as thinly and evenly as you can, a mandoline makes this much easier, then soak in cold water for 15 minutes to draw out starch.
For this step
- 2 large potatoes
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Drain and pat completely dry with a clean towel. Wet slices steam instead of crisp.
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Toss with the olive oil and half the salt. Air fry at 190°C / 375°F for 12 to 16 minutes in a single layer, shaking every 4 minutes, until deeply golden and crisp. Work in batches if needed.
For this step
- 1 tbsp olive oil
- ½ tsp fine salt
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While the last batch cooks, melt the butter with the honey and remaining salt in a small pan until glossy.
For this step
- 2 tbsp (28 g) unsalted butter
- 2 tbsp honey
- ½ tsp fine salt
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Toss the hot chips through the honey butter glaze while still warm, then spread on a rack to cool and firm up for 5 minutes before eating.
For this step
- 2 tbsp (28 g) unsalted butter
- 2 tbsp honey
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- The cold water soak is what gets them properly crisp rather than leathery, since it removes excess surface starch.
- Uneven slices cook unevenly. A mandoline or the slicing attachment on a box grater keeps thickness consistent.
Make it your own
- Add a pinch of flaky sea salt on top after glazing for extra crunch and contrast.
- A tiny pinch of cayenne in the glaze turns this into a sweet-heat chip.
Storing & reheating
Airtight at room temperature for 2 days. They soften over time since honey draws moisture; a quick re-crisp at 180°C for 2 minutes helps.
Frequently asked
Why soak potato slices before air frying?
Soaking removes surface starch that would otherwise make the slices gummy. Fifteen minutes in cold water, then a thorough pat dry, gets a proper crisp.
Can I make honey butter chips ahead?
They're best fresh, glazed and slightly cooled. If needed, store airtight for up to 2 days and re-crisp in the air fryer for a couple of minutes before serving.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.