Hot Honey Butter Potato Chips
These Hot Honey Butter Potato Chips are my downfall…I could honestly eat an entire bowl in one sitting. They have everything I love: crunch, salt, sweet, heat. Wow. That’s all I can say. Oh yeah…they are also a breeze to make. So there you have it. Make them now!
This recipe calls for hot honey which is incredibly easy to make, but you can also buy it at any grocery store. So, if you want to eliminate a step, go for it. No judgment!!
If you are making your own, place honey and crushed red peppers into a saucepan and heat on medium low for a few minutes. Add vinegar and stir for one minute.
Off the heat, let it sit (or steep) for 10 minutes and then strain it through a fine mesh strainer into a bowl or jar.
Add butter to the hot honey and stir to combine.
Snip the top off of the bag of potato chips and pour the hot honey and butter mixture into the bag.
Seal the bag by turning it down a couple of times and then shake vigorously to coat each chip with the honey.
Pour the chips into a single layer on two parchment-covered baking sheets, sprinkle with Nashville Hot Seasoning and bake in a preheated oven for about 20 minutes, flipping halfway through.
Remove from the oven once the chips are crisp and golden. The chips should not be sticky.
Sprinkle with additional Nashville Hot Seasoning and let cool. Then, go at it! I dare you to eat only one!
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Hot Honey Butter Potato Chips
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
Hot Honey:
- 1 cup honey
- 2 tbsp crushed red pepper flakes (I used a combo of Korean and Italian red pepper flakes)
- 2 tsp apple cider or white vinegar
Potato Chips:
- 1o to 13 ounce bag Salted Kettle Cooked Potato Chips
- 1/3 cup hot honey from above recipe or use store bought.
- 3 tbsp unsalted butter
- 1 tbsp Nashville Hot Seasoning (see Chef’s Note to make your own seasoning mix)
- Coarse Salt to taste
Instructions
If you are making your own hot honey, add honey and crushed peppers to a small saucepan.
Heat on medium low heat, stirring occasionally, for 4 minutes. Add vinegar and stir for 1 minute.
Let steep for 10 minutes, off the burner, then strain through a fine mesh strainer into a jar. You will be left with sticky chile flakes which can be discarded or added to Chinese chili oil for a unique bonus recipe!
Preheat oven to 300°F. Melt butter and add the hot honey. Stir to combine.
Cut the top off the bag of potato chips and pour in the honey butter mixture. Shake until chips are covered.
Pour onto 2 parchment-lined baking sheets and spread into a single layer. Sprinkle with Nashville hot seasoning.
Bake for 1o minutes on middle rack. Flip chips over and bake 10 minutes more. Chips should be nice and crispy and golden. Do not let them burn!
Remove from oven and sprinkle with more Nashville hot seasoning and salt to taste. Let cool. They should be nice and crisp and not sticky. Enjoy!
Chef’s Note:
If you have difficulty finding Nashville Hot Seasoning, you can easily make your own.
Mix the following ingredients to create a standard batch (approx. 3–4 tablespoons):
- Cayenne Pepper: 2 tablespoons (the core heat source)
- Brown Sugar: 1–2 tablespoons (to balance the fire and help with caramelization)
- Smoked Paprika: 1 tablespoon (adds color and a subtle smoky depth)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Black Pepper: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
Recipe inspired by This is How I Cook
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