These Salted Egg Chips are fried until insanely crispy then SMOTHERED in a buttery golden sauce. They’re irresistable and indulgent in a way that you won’t ever find from store-bought packets!
The perfect snack for every craving
I fell in love with the iconically rich eggy flavor when I tried Dad’s Salted Egg Prawns (牛油黃金虾), so it was no surprise that Salted Egg Chips would become my next addiction.
Let me tell you this: they’re worlds apart from any potato snack you’ve ever had.
These are the BEST chips because the sauce is gloriously decadent and its bubbling cream absorbs completely into each crisp. As it sets, you’ll see a thick moist crust form!
Look closer and you’ll notice that every chip is topped with golden crumbs – pure explosive salted egg flavor.
The taste? Heavenly.
If you love Singapore’s hottest craze, this is one of those must try recipes. As soon as the sauce hits the pan cooking, your house is going to smell PHENOMENAL!
Why this recipe works
- Parboiling the potato slices means the inside stays light and fluffy.
- Frying curry leaves in butter adds a deep aromatic kick to the sauce and balances out the flavor.
- Using whole salted eggs instead of a premade sauce means you have complete control of the seasoning.
What you’ll need
About the potatoes
We used red potatoes because they were readily available at our supermarket, but any potato with a high levels of starch will work best for this recipe.
Choose spuds that are uniform in length from end to end so that the chip sizes stay consistent.
How to make this recipe
Steam the salted egg yolks for 20 minutes or until they become a solid orange.
Mash the cooked yolks using a fork. If you like chunky bits in your coating, leave some parts unmashed.
Tip: Mash them while still warm. As soon as the yolks get cold, they firm up and it becomes harder to cut through with a fork.
Wash and thinly slice the potatoes. Try to cut them as thin as possible then soak them in water for 30 seconds to rinse out some of the starch.
Tip: Use a mandoline for this step.
Bring a pot of water to a boil and add the salt. Parboil the potatoes for 2-3 minutes, depending on their thickness. You’re looking for translucent slices.
Note: This is will to remove most of the starch and cook the potato through so the fried crisp is not hard on the inside.
Drain the potatoes and let them dry on a tray lined with paper towels or a clean kitchen towel. Make them as dry as possible.
Set up a pot with enough oil for deep frying and bring the tempature up to 160°C (320°F).
Fry the potato slices in small batches until golden, drain on paper towels and repeat until all are cooked.
When cooking the last batch of potatoes, melt the butter in a wok or saucepan.
Add the curry leaves in and cook for 20 seconds or until aromatic.
Pour in the mashed yolks and stir until bubbling, then season with salt, sugar and chili flakes. Stir for another 20 seconds to mix in the seasoning.
Add the fried chips in and toss until evenly coated in sauce.
Serve the Salted Egg Chips immediately as is!
FAQs
The best potatoes to use for frying are the Russet potatoes because of their dense starch and low moisture content. This means its shape will hold when fried while remaining fluffy on the inside but crispy on the outside.
We get ours from the freezer section in our local Asian supermarket or from specialty Chinese cured meat shops, but if that’s not available then you can easily make your own.
This recipe is often made with curry leaves, but basil or Thai basil are other aromatic alternatives.
Tips for the crispiest results
- Use a spud with a high starch volume. The less moisture in the potato, the sturdier the crisp. Russet, Idaho and Yukon Gold will work best.
- Double fry the chips. I became aware of this technique when looking up methods on how to make Japanese Karaage Chicken, but partially frying then refrying helps things stay extra crispy.
- Keep the heat between 160-180°C (320-360°F). Turn the heat up as soon as a new batch enters the oil as it will lower the oil’s temperature. If the temperature is too low, the slices won’t crisp up.
- Dry the boiled potatoes as much as possible. The more moisture in the slices, the less likely they’ll crisp up in the oil.
More finger lickin’ good snacks
- Vietnamese Stuffed Chicken Wings – You won’t be disappointed with these incredibly fun wings. They’re packed with loads of flavor on the inside and coated in a delicious Vietnamese sauce on the outside.
- Seafood Rolls – Our favorite restaurant appetizer made at home. If you want a crispy outside and juicy seafood inside, this recipe is where it’s at!
- Chao Tom (Sugar Cane Shrimp) – The best way to liven up any noodle salad is to add some freshly fried Chao Tom drizzled with a sweet and savory Vietnamese Dipping Sauce.
- Taiwanese Pork Belly Bao (Gua Bao) – Start off every meal with these incredible hand-held baos. They’re filled with succulent pork belly and balanced using crunchy pickled greens!
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Salted Egg Chips
Equipment
- Mandoline
Ingredients
- 4 medium-sized potatoes
- 8 salted egg yolks (or 2 per potato)
- 1 US cup curry leaves
- 100 g (2/3 US cup) unsalted butter
- 1 tbsp sugar (or to taste)
- 1 tbsp salt (for boiling potato slices)
- 1 tsp salt (for seasoning, added to taste)
- chili flakes (optional)
- cooking oil (for deep frying)
- water (for boiling)
Instructions
- Steam the salted egg yolks for 20 minutes or until they become a solid orange.
- Mash the cooked yolks using a fork. If you like chunky bits in your coating, leave some parts unmashed.Tip: Mash them while still warm. As soon as the yolks get cold, they firm up and it becomes harder to cut through with a fork.
- Wash and thinly slice the potatoes. Try to cut them as thin as possible then soak them in water for 30 seconds to rinse out some of the starch.Tip: Use a mandoline for this step.
- Bring a pot of water to a boil and add the salt. Parboil the potatoes for 2-3 minutes, depending on their thickness. You're looking for translucent slices.Note: This is will to remove most of the starch and cook the potato through so the fried crisp is not hard on the inside.
- Drain the potatoes and let them dry on a tray lined with paper towels or a clean kitchen towel. Make them as dry as possible.
- Set up a pot with enough oil for deep frying and bring the tempature up to 160°C (320°F).
- Fry the potato slices in small batches until golden, drain on paper towels and repeat until all are cooked.
- When cooking the last batch of potatoes, melt the butter in a wok or saucepan.
- Add the curry leaves in and cook for 20 seconds or until aromatic.
- Pour in the mashed yolks and stir until bubbling, then season with salt, sugar and chili flakes. Stir for another 20 seconds to mix in the seasoning.
- Add the fried chips in and toss until evenly coated in sauce.
- Serve the Salted Egg Chips immediately as is!
Notes
- Use a spud with a high starch volume. The less moisture in the potato, the sturdier the crisp. Russet, Idaho and Yukon Gold will work best.
- Double fry the chips. I became aware of this technique when looking up methods on how to make Japanese Karaage Chicken, but partially frying then refrying helps things stay extra crispy.
- Keep the heat between 160-180°C (320-360°F). Turn the heat up as soon as a new batch enters the oil as it will lower the oil's temperature. If the temperature is too low, the slices won't crisp up.
- Dry the boiled potatoes as much as possible. The more moisture in the slices, the less likely they'll crisp up in the oil.
- We used red potatoes because they were readily available at our supermarket, but any potato with a high levels of starch will work best for this recipe.
- Choose spuds that are uniform in length from end to end so that the chip sizes stay consistent.
Alex says
These sound absolutely incredible – I love chips, and the salted egg is such a wonderful and flavoursome addition – my mouth is watering!
Jeannette says
Thanks, Alex!
Jeanyyoung ablaza says
I wonder if u need to use dry curry leaves ? Or just regular one ?
Jeannette says
Hi! I just use fresh ones 🙂
Cate says
This looks SO delicious and unique! Saving for later, thanks for the recipe!
Jeannette says
You’re very welcome! Thanks, Cate!
Caitlyn Erhardt says
This recipe sounds incredible and I cannot wait to try them soon. Great recipe!
Jeannette says
Thanks, Caitlyn!
Biana says
This looks amazing, I have never made potatoes this way. Looking forward to trying it.
Jeannette says
I hope you enjoy them, Biana!
Tawnie Kroll says
Um WOW these were SO cool! Such a fun recipe to make and different!
Jeannette says
That’s great to hear! Thanks, Tawnie!
Giao says
I used to live in Singapore a while ago, and people go crazy about salted egg chips. These look great!
Jeannette says
I can see why they love it 😉 I had to find a way to make it at home too!
Alice says
Can these be air fried? Thanks!
Jeannette says
Hi, Alice! I haven’t tried air frying them myself, but I’ve done a quick Google search for you and found an air fryer chip recipe. You can find it here: https://momsdish.com/air-fryer-potato-chips-recipe#jump-to-recipe. I would also make the sauce separately so you can toss it over the chips after. I hope that helps!