Shortcut Salted Egg Yolk Chips

If you've ever opened a bag of salted egg yolk chips, you already know how dangerous they are. One handful quickly turns into an empty bag! With their crispy crunch and rich, savory coating, these addictive chips have become a favorite snack throughout Southeast Asia—and now you can easily make them at home using my “cheats” method..
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No need to salt cure egg yolks unless you just want to dive into that 5+ day process for the fun of it…totally not opposed.   I didn’t even come across curry leaves in my local grocery so subbed in some parsley.  Totally different flavor profile, but it worked.

This homemade, shortcut version is surprisingly easy. Instead of deep-frying fresh potatoes, start with your favorite kettle-cooked potato chips to save time while still delivering that irresistible crunch. In less than 20 minutes, you'll have a snack that's perfect for movie nights, parties, game days, or simply satisfying a craving for something savory.
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What You'll Love

• Ready in under 5 minutes
• Rich, buttery, and savory
• Made with just a handful of ingredients
• Perfect for entertaining
• Easier than making potato chips from scratch

Tips for Success

• Kettle-cooked chips hold up best to the rich coating.
• Don't overcook the egg yolks—they should become fragrant and sandy, not browned.
• Curry leaves add authentic flavor and aroma, but the recipe is still delicious without them.
• Enjoy the chips the same day for the best crunch.

Variations
Try this salted egg yolk coating on:

• French fries
• Potato wedges
• Popcorn

There's a reason salted egg yolk chips have developed such a devoted following. The combination of crispy potato chips and creamy, buttery salted egg yolks creates an unforgettable snack that's rich, savory, and packed with flavor. Once you make them at home, don't be surprised if they disappear almost as quickly as you can serve them!

Shortcut Salted Egg Yolk Chips
Ingredients

• 3 cups kettle-cooked potato chips
• 2 egg yolks
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8–10 fresh curry leaves if you can find them or substitute fresh chopped parsley
• Freshly ground black pepper, optional

Instructions

• Melt the olive oil & butter in a large skillet over medium-low heat.
• Add the curry leaves if using and cook until fragrant and crisp, about 30 seconds.
• Add the egg yolk and begin to stir and “smash” vigorously.  You want these in to come as closely resembling a ground salted egg yolk as possible so they disperse well throughout your chips.
• Add pepper, and parsley if using.
• Remove the skillet from the heat and gently fold in the potato chips until evenly coated.