- Vegetable oil, for frying
- 2 baking potatoes (1 pound), peeled and sliced crosswise 1/16 inch thick on a mandoline
- 6 tablespoons unsalted butter
- 1/4 cup clover honey
- Fine sea salt and gochugaru (red pepper flakes), for seasoning
How to make this recipe
In a large enameled cast-iron casserole, heat 3 inches of oil to 325°. Line a baking sheet with paper towels.
Fry the potatoes in batches, stirring, until light golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the potato chips to the paper towels to drain.
In a large nonstick skillet, melt 3 tablespoons of the butter with 2 tablespoons of the honey and bring to a boil. Add half of the potato chips and remove the pan from the heat. Gently toss the potato chips until evenly coated and transfer to a serving bowl; season with sea salt and gochugaru. Repeat with the remaining butter, honey and potato chips and more sea salt and gochugaru.