Chip Butty by Max Halley

Featuring Walkers Salt & Vinegar Flavour Crisps

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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


  • 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


  1. 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. 2 Butter the bottom half of your crusty roll generously and the top in a slightly more restrained manner.
  3. 3 Load the bottom of the roll with a healthy handful of chips and scatter the crisps all over them.
  4. 4 Condiment with your choice.
  5. 5 Lid on, cut it in half, slurp tea. Share your butty with a buddy. All is right with the world.

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