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Crispy, paprika, hot honey chips

ShortHive Hot Chilli Honey Paprika Chips for Hamburger Side


  • 4 large potatoes, washed and dried
  • 2 tablespoons olive oil
  • 1 tablespoon of smoked (or sweet!) paprika
  • 1-2 tablespoons ShortHive Chilli Honey
  • Flaky salt (to taste)
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.

  2. Cut the potatoes into thick-cut chips, leaving the skin on for extra texture and flavour.

  3. In a large mixing bowl, combine the olive oil, smoked paprika, and ShortHive Chilli (Hot) Honey. Mix well to create a marinade.

  4. Add the potato chips to the bowl and toss them gently to coat them evenly with the marinade.

  5. Arrange the coated chips in a single layer on the prepared baking sheet, making sure they are not overcrowded.

  6. Sprinkle the chips with a large pinch of salt.

  7. Bake the chips in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.

  8. Once baked, remove the chips from the oven and let them cool for a few minutes.

  9. Transfer the Hand-Cut Paprika and Chilli Honey Baked Chips to a serving plate or bowl, garnish with freshly chopped parsley, and serve immediately.

Enjoy these tantalising hand-cut chips with a delightful blend of the paprika, flaky salt and a touch of sweetness from the Chilli (Hot) Honey. They make a delicious and crispy side dish that pairs well with your favourite dipping sauce or as a flavourful accompaniment to burgers, sandwiches, or grilled meats. Bon appétite!

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