Air Fryer Honey Butter Potato Chips
Thin potato slices air fried crisp, tossed in a sweet-salty honey butter glaze.
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Before You Start
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.
Instructions
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1
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.
-
2
Drain and pat completely dry with a clean towel. Wet slices steam instead of crisp.
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3
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.
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4
While the last batch cooks, melt the butter with the honey and remaining salt in a small pan until glossy.
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5
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.
♨️ 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 are 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.
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