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Chip Butty

A proper British chip butty: thick-cut chips fried till golden and fluffy, piled into soft, generously buttered white bread with plenty of salt and vinegar. Chip shop comfort food at its most honest.

MainsVegetarianUnder 30 min
30 min15 prep · 15 cookEasy758 kcalper serving
Chip Butty

Instructions

  1. Peel 250 g of floury potato and cut it into chips a good 1 cm thick, chunky, not skinny fries. Rinse them under cold water until it runs clear, then soak in a bowl of cold water for 20 minutes to draw out the surface starch.
  2. Drain the chips and dry them completely on a clean tea towel, any water left on them will spit in the fryer and stop them crisping. Pour the oil into a deep, heavy pan no more than two-thirds full, or use a deep-fat fryer, and bring it to 140C.
  3. Lower the chips into the oil and blanch-fry for 6 minutes. They should be cooked through and floppy but still pale, no colour at all. Lift out with a spider onto a wire rack over kitchen paper and let them rest for at least 5 minutes while the steam escapes.

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Per serving

758kcal
9gprotein
68gcarbs
51gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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