Chip Butty
Hot, crispy chips piled into soft buttered white bread with a splash of vinegar and ketchup or brown sauce.
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 2
- Level
- Easy
The chip butty is pure comfort food. The key is thick-cut chips and plenty of real butter so it melts into the bread.
Some swear by a floury bap rather than sliced bread.
Chip Butty
50 min total · approx. 690 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 220°C / 200°C fan. Parboil the chips for 5 minutes, drain and leave to steam dry.
- Toss in the oil and salt and roast for 35 minutes, turning halfway, until crisp.
- Butter the bread generously.
- Pile the hot chips onto two slices, sprinkle with vinegar and add your sauce. Top and press down gently.
Cook's noteFor chip-shop chips, deep-fry them twice: first at 140°C, then at 180°C.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
