In a large bowl, whisk together the flour, cornstarch, and 1 tsp. kosher salt. Add the eggplant and toss to coat. In a Dutch oven or similar heavy-duty pot, heat 1/2 inch of oil until it reaches 375°F. Working in batches, fry the eggplant until golden, carefully turning with tongs about halfway through, about 3 minutes total. Drain the chips on paper towels and season with sea salt, then transfer to a baking sheet and keep warm in a 200°F oven while you fry the remaining batches. Pile the chips on a serving platter, and drizzle with the honey. Serve warm.
