Honey Butter Chips make it to Snacking’ Live

Ingredients:

1-8.5 oz bag of sea salt Kettle Chips

8 oz sliced salami, cut in half into half moons

2/3 cups honey

½ cup (1 stick) unsalted butter

1 tsp cayenne pepper

Flaky sea salt

Freshly ground black pepper

Directions:

Place potato chips in a large bowl. Working in batches if needed, cook salami in a large skillet in single layer over medium heat, turning occasionally with tongs and reducing heat to medium low to prevent burning if needed, until crisp, about 5 minutes per batch. Add salami to potato chips and toss gently to combine.

Add honey, butter, cayenne, to the fat in the skillet. Cook over medium heat, whisking constantly, until butter is melted and mixture is bubbling vigorously, about 3 minutes.

Drizzle half of honey butter over chip mixture and toss with a wooden spoon or a heatproof rubber spatula to combine. Drizzle remaining honey butter over and toss again until honey butter evenly coats chips and salami. Pile chip mixture into a shallow bowl or a large plate to build a mound. Sprinkle with sea salt and black pepper.