Hot chunky chips in buttered soft bread, often finished with salt and malt vinegar.
Chip Butty is hot chunky chips in buttered soft bread, often finished with salt and malt vinegar.
Make Chip Butty when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Cook the chips until crisp outside and fluffy inside, then season immediately with salt.
Butter the bread generously all the way to the edges.
Add a splash of malt vinegar to the hot chips if you like.
Pile the chips into the bread while still very hot.
Add sauce if using, close gently and eat straight away.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
Explore more guides in the same category.
Crisp-edged bacon in soft buttered bread with brown sauce or ketchup.
Grilled oily fish in bread with onion, tomato, herbs and lemon, an Istanbul waterfront classic.
A crisp baguette filled with savoury pork, pâté, pickles, cucumber, herbs and chilli.
The Catalan ham-and-cheese toastie, crisp outside with a molten centre.
Crisp bacon, cool lettuce and ripe tomato in toasted bread with mayonnaise.
Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
A vibrant layered vegetable sandwich with green chutney, spiced potato, beetroot and masala.