Oiji Shares Honey Butter Chip Recipe for National Potato Chip Day
National Potato Chip Day is today and it’s one of those food holidays that we’ll probably celebrate without even realizing. I mean, what else are you planning to eat with that sandwich!? To help us enhance our chip game a little more, East Village Korean fave Oiji is offering the recipe to their secret menu item (and most popular dish) Honey Butter Chips! Co-owners and chefs Brian Kim and TK Ku serves the crunchy and sweet/savory chip with ice-cream and can be order upon request– or made in your own home with recipe below! It’s no wonder it’s an extremely popular snack food in Korea in 2014, just look at it!
Oiji’s Honey Butter Chips
NOTE: You’ll need to soak the potatoes for 6 to 10 hours before making the chips.
4 medium-sized baking potatoes
Premium oil for frying
For honey emulsion:
1/6 tsp. ground cayenne pepper
1/2 cup honey
1/4 cup rich butter (high percentage of milk fat)
2 Tbsp. 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 working 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.