Chip butty
Chip butty, from above
VegEngland

Chip butty

Hot, salted, vinegary chips stuffed into buttered white bread. Carbs hugging carbs. Northern comfort.

45 minTime
11 gProtein each
mildSpice
Chippy tea2 chapters · 1 min read

Make it your way

Grandma's wayTwice fried chips with salt and vinegar in buttered white bread.
The original
650kcalsame
11 gproteinsame
7 gfibresame
45minutessame

Chip butty.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 large, cut into thick chips
Cooking oil (vegetable oil)absorbed from frying
Saltto taste
Vinegarmalt vinegar
White bread8 thick slices
Buttersoft
Tomato ketchup (ketchup)or brown sauce

Method

4 steps
  1. 1Soak cut chips in cold water 15 minutes, drain and dry well.
  2. 2Fry at 150 C for 6 to 8 minutes until soft but pale. Drain.
  3. 3Fry again at 180 C for 3 minutes until golden.
  4. 4Season with salt and vinegar, pile onto thickly buttered bread, add sauce and close.
Serve it like this

Serve immediately on a plate or in paper, with ketchup or brown sauce and a mug of tea.

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Make it a meal

What goes with Chip butty: a bread or rice, a side, something to drink and something sweet.

With a main Fish and chips70 min
On the side Mushy peas12 min
On the side Piccalilli45 min
To drink Masala chai10 min
To drink Elderflower pressé3 min
Something sweet English trifle60 min
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