Chip Butty by Max Halley
Featuring Walkers Salt & Vinegar Flavour Crisps
Back to recipes
To be or not be? Seriously, who cares? The philosophical conundrum of our time isn’t being or not being, it’s ketchupping or not ketchupping.
Do you condiment a chip butty or do you not? Personally, I do, mostly with vinegar, then a little ketchup, and I’ll be darned if I’m embarrassed about it. If it’s about at the chippie, then it’s curry sauce instead of ketchup.
I say, condiment away my friends. Do it your way and stick it to the purists.
Anyway, I digress, let’s get back to the butty. There are few things in the world that can improve a cup of strong, milky tea, but somehow this does.
Serves: 2
Requires Cooking: No
Vegetarian Option: Yes
Ingredients
- Chips from the local chippie (mine’s a “yes please” to vinegar AND the less popular pickled onion juice they have in that other squeezy bottle you always wondered about)
- Softened butter (leave some out for a few hours before you hit the chippie)
- A nice white crusty roll
- Crushed Walkers Salt & Vinegar Flavour Crisps (what else?)
- Your chip-dunking condiment of choice
- A cup of strong, milky tea
Method
- 1 First things first, remind yourself of your enormous error in not getting a battered sausage. Hey ho, the whirligig of time rolls on, we’ve got a chip sandwich to build.
- 2 Butter the bottom half of your crusty roll generously and the top in a slightly more restrained manner.
- 3 Load the bottom of the roll with a healthy handful of chips and scatter the crisps all over them.
- 4 Condiment with your choice.
- 5 Lid on, cut it in half, slurp tea. Share your butty with a buddy. All is right with the world.
More recipe inspiration
Bacon, Ham & Pork
Vegetarian
Bacon, Ham & Pork
Vegetarian
