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Oiji’s Honey Butter Chips

Try this homemade version of Korean Honey Butter Chips with ice cream for dessert

Co-owners and chefs Brian Kim and TK Ku of Oiji created their own version of the popular Korean Honey Butter Chips. Their in-house chips are served as a dessert item alongside ice cream upon request.

The sweet chips created a cult phenomenon in 2014 when K-Pop stars began posting “selfies” with the convenience store food item.

This recipe is courtesy of Oiji’s Co-Owners/Chefs Brian Kim and TK Ku.


For the chips:

  • 4 medium-sized baking potatoes
  • Premium oil for frying (such as peanut or corn oil)

For the honey emulsion:

  • 1/4 Teaspoon ground cayenne pepper
  • 1/2 Cup honey
  • 1/4 Cup rich butter (high percentage of milk fat)
  • 2 Tablespoons brown sugar
  • Salt, to taste


For the chips:

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 F. 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.


For the honey emulsion:

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.