Chip Butty
Indulge in the ultimate comfort food with this classic Chip Butty recipe—a British favorite that’s as simple as it is satisfying. Thick, golden chips made from russet or Maris Piper potatoes are double-fried to crispy perfection and seasoned with a sprinkle of salt. Sandwiched between slices of soft, buttered white bread, this carb-loaded delight is pure nostalgia on a plate. Customize your butty with optional condiments like tangy malt vinegar, rich mayonnaise, or classic ketchup to suit your taste. Perfect for a quick lunch or a cozy snack, this hearty sandwich brings together crispy, creamy, and buttery goodness in every bite.
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Recipe Information
Ingredients
- 3 large Potatoes (russet or Maris Piper)
- 500 ml Vegetable oil (for frying)
- 4 slices Slices of bread (soft white or sandwich loaf)
- 2 tablespoons Butter (softened)
- 1 teaspoon Salt
- to taste Optional condiments (e.g., ketchup, malt vinegar, mayonnaise)
Instructions
Peel the potatoes and cut them into thick chips (approximately 1 cm wide). Rinse the cut chips in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Heat the vegetable oil in a deep fryer or large heavy-based pan to 160°C (320°F). Test the oil's readiness by dropping in a small piece of potato – it should sizzle gently.
Carefully lower the chips into the hot oil in small batches to avoid overcrowding. Fry for about 6–8 minutes or until the chips are softened but not browned. Remove them with a slotted spoon and drain on paper towels.
Increase the oil temperature to 190°C (375°F). Return the chips to the fryer in small batches and fry for another 3–4 minutes until they turn golden brown and crispy. Remove with a slotted spoon and drain on fresh paper towels. Sprinkle with salt while still hot.
While the chips are cooking, lightly butter one side of each bread slice. If preferred, toast the bread for a few seconds on a dry pan for added texture.
To assemble the chip butty, layer a generous amount of hot chips onto the buttered side of one slice of bread. Add any optional condiments like ketchup or malt vinegar, then top with another slice of bread, buttered side facing inward. Press down gently.
Cut the sandwich in half (if desired) and serve immediately while the chips are warm.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
