Introduction: Honey Butter Potato Chips

Honey butter potato chips are a sweet and salty snack that is easy to make but hard to stop eating. They need only three simple ingredients and a few minutes to bake the sauce on. These were a hit at parties and always among the first things to disappear from the table.

For those who don't like honey, I also tried it with maple syrup instead of honey and thought they were very good.


4 - 5 Ounces Plain Potato chips (approx 115g). I used Old Dutch, but kettle chips also work
2 Tablespoons Honey or Maple Syrup
3 Tablespoons Butter

Large heavy bottom frying pan (12" works well)
Baking sheet with raised edges. Half-sheet pans work well.
Parchment paper
Rubber Spatula

Step 1: Coating the Chips

  • Pre-heat the oven to 250°F (120°C).
  • Place a heavy bottom frying pan on a burner set to medium-low heat.
  • Melt the butter
  • Stir in the honey or maple syrup to combine.
  • Add any seasoning you want to try out, mix into the sauce.
  • Scatter the potato chips evenly throughout the pan. You want them to fit inside the pan without spilling over when you stir.
  • Constantly fold the chips over gently with a spatula. The chips will be very fragile unless you used kettle chips. You should be working the butter mixture off of the pan while you fold.
  • Keep stirring until the chips seem to be well coated and glisten with tasty goodness.

Step 2: Baking the Chips

  • Place a sheet of parchment paper on a baking sheet.
  • Scatter the chips on the baking sheet. Try to keep the chips as a single layer if possible.
  • Place the chips in the oven for 5-7 minutes. Check on them to make sure the sugars don't begin to scorch. They should become a little less wet, but they will remain sticky.
  • Remove the chips and allow them to cool before eating. Sugars can become very hot and may cause burns if not allowed to cool.
  • Place the chips in a bowl and serve immediately or in an airtight container.

Note: Honey and sugars in general are hygroscopic, meaning they absorb moisture from the environment. The coating will become soft quickly in humid environments. For this reason it is best to eat them as soon as possible.

Step 3: Variations

Some variants I liked are

  • Using kettle chips instead of regular potato chips
  • Using popcorn, about 4 cups. Remove unpopped kernels
  • Using unflavored or lightly salted puffed popcorn, the stuff that looks like packing peanuts
  • Adding a bit of fresh finely ground black pepper
  • Adding cayenne pepper to the sauce