Chip Butty by Max Halley
Featuring Walkers Salt & Vinegar Flavour Crisps
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.
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 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.