Classic British Chip Butty
Thick-cut chips fried until golden and crispy, piled into soft buttered bread with malt vinegar and salt. Pure comfort in every bite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 6g
Ingredients
- 1.25 lbs potatoes, russet or floury
- 1.5 quarts neutral oil for frying
- 2 pieces soft white bread or burger buns
- 2 tbsp butter
- 2 tbsp malt vinegar
Instructions
- 1
Peel potatoes and cut into thick chips, about 1/3 inch wide and 3 inches long.
- 2
Soak chips in cold water for 15 minutes. This removes excess starch and helps them crisp.
- 3
Drain chips thoroughly and pat dry with a clean kitchen towel.
- 4
Heat oil in a large heavy-bottomed pot to 320°F (use a thermometer). Temperature is critical.
- 5
Add chips in batches — do not crowd the pot. Fry 8–10 minutes until pale golden and tender inside.
- 6
Remove chips with a slotted spoon and drain on paper towels. Increase oil temp to 350°F.
- 7
Return chips to hot oil in batches for 2–3 minutes until deep golden and crispy on the outside.
- 8
Drain on fresh paper towels. Season immediately with salt and pepper while still hot.
- 9
Split bread or buns and butter each half generously while chips are still warm.
- 10
Pile hot chips into bread, drizzle with malt vinegar, and serve immediately.
Tools you’ll need
- chef's knife
- large heavy-bottomed pot or deep fryer
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- cutting board
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