These sweet and salty potato chips are a sensation in Seoul, where people stand on line to get them. Tory Miller serves them at his restaurant Sujeo in Madison, Wisconsin, glazing the just-fried chips in honey butter.
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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 It
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.
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