Step 1

First, wash the potatoes thoroughly and then peel them. You can leave the skins on if you prefer, but peeling them will give a cleaner texture. Next, slice the potatoes thinly. Aim for a thickness of about 0.2 cm – this is ideal for crispiness. Using a mandoline slicer will help you achieve uniform slices. Place the sliced potatoes in a bowl of cold water for about 5 minutes to remove excess starch. This step is crucial to prevent the chips from sticking together when frying and to make them extra crispy. After soaking, drain the potatoes and pat them completely dry with paper towels. Ensure there’s no residual moisture, as this can cause oil splattering during frying.

Step 2

Now, it’s time to cook the potatoes by frying or baking, depending on your preference.

**1. Frying:** Heat a generous amount of vegetable oil in a pot to 170-180°C (340-355°F). Carefully add the potato slices in small batches and fry until golden brown and crispy. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy chips. Once fried, remove the chips with a slotted spoon and drain them well on paper towels to absorb excess oil.

**2. Baking (Air Fryer/Oven):** Arrange the potato slices in a single layer on a baking sheet or in an air fryer basket. Lightly toss them with olive oil or vegetable oil. Bake in a preheated oven or air fryer at 180°C (355°F) for 15-20 minutes, or until the chips are golden and crisp. Flipping them halfway through the cooking time will ensure even browning.

Step 3

While the potato chips are still warm, it’s time to coat them with the delicious honey butter sauce. In a small saucepan over low heat, melt the 5 tablespoons of butter. Once melted, stir in the 5 tablespoons of honey until well combined. Be careful not to overheat or boil the mixture, as it can burn. Add the warm, crispy potato chips to the saucepan and toss gently until each chip is evenly coated with the honey butter glaze. Make sure the sauce forms a thin, glossy layer over the chips.

Step 4

Finally, sprinkle a pinch of dried parsley flakes over the coated chips for a touch of color and extra flavor. This not only makes the chips look more appealing but also adds a subtle herbaceous note. Let the honey butter potato chips cool slightly before serving for maximum crispiness. They are best enjoyed fresh, but can be stored in an airtight container for a few days – though they likely won’t last that long!