HOW TO MAKE A CHIP BUTTY
A Chip Butty is a chip sandwich. The natural home of the chip butty is Britain (a chip butty is an exotic beast in the USA); therefore the term nearly always refers to a sandwich made from what is called a "chip" in Britain - a fried...
Provided by wikiHow
Categories Sandwiches and Quick Meals
Number Of Ingredients 4
Steps:
- Butter your bread. Make sure you have a good layer of butter on each slice of bread - chip butties are well known for being sopping with butter! Only real butter will do; no cheating with margarine!
- Add the chips. Place a heaping layer of hot chips on your bread. Chips (called french fries in the USA) are what give the chip butty its name. The chips should make up the main portion of the sandwich.
- Add optional toppings. A chip butty should be enjoyed with a few dollops of ketchup or HP sauce; however, you can add an extra surge of flavour by adding cheese, sliced meats, tomato, or your favourite sauces. Salt & pepper would not be out of place on a chip butty, either.
- Finished.
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
CHIP BUTTY
Another obsession of mine, thanks to the UK. Butty is Welsh for sandwich and slang for "friend" or "buddy".
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Liberally butter one side of both bread slices.
- Pile hot French fries on one slice; season with salt and pepper and close sandwich with remaining bread slice; serve immediately.
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8
CHIPS BUTTY WITH HOMEMADE CHIPS
A bit ago I published a recipe for a Bacon Butty... A heart stopper to be sure. Another very popular sandwich in the UK is called a Chips Butty. In this recipe, chips or what we call in the US, French Fries, are placed between two pieces of buttered toasted bread, with a bit of ketchup, or brown sauce. As with the Bacon Butty, it's all about the quality of the bacon; with this recipe it's all about the chips. And to make this recipe a bit more on the healthy side, we're going to make our homemade chips in the oven.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Sandwiches
Number Of Ingredients 11
Steps:
- Terminology: I did find out that The word butty is a contraction of "bread and butter" that came from the northern UK.
- Peel the potatoes, and thickly slice.
- Chef's Note: What's a desiree potato? It's a very waxy type of potato, more common in Europe that in the US. However, the good ole' red potato, or even a golden potato do quite fine. Just get really big ones, so you can get some hefty potato slices for the chips. It might be tempting to use the russet potato, but don't.
- Bring a large pot of water up to a rolling boil, and add a tablespoon of table salt.
- Drop the sliced potatoes into the water, for 3 minutes.
- Immediately, drain them through a colander, and run cold water over them for 30 to 60 seconds.
- Place the chips in a large bowl, season with the paprika, and kosher salt, and then toss to thoroughly combine.
- Place a rack in the middle position, and preheat the oven to 450f (230c).
- Place a cooling rack on a baking sheet, and put the chips on it in a single layer.
- Chef's Note: If you use a cooling rack, it raises the chips off the baking sheet, and allows them to crisp on all sides without turning. If you are not using a cooling rack, you will want to turn the chips over halfway through the baking process.
- Chef's Tip: Not all ovens are created equal. Keep an eye on the chips as they cook, and remove them from the oven when they are nicely browned, regardless of the time.
- While the chips are baking, toast and butter the bread. It should be noted that many of the shops that serve this tasty treat do not toast the bread... I do.
- Chef's Tip: Butter is used in sandwiches because of the oily layer that the butter creates that stops the bread from going soggy due to the wet, hot ingredients. In addition, it adds another layer of flavor to the otherwise dry bread.
- Remove the chips from the oven, and place a double layer on two the bread slices, and then top with the other slice. Serve immediately.
- Chef's Note: If you're looking for some good homemade ketchup with a bit of a kick, check out my recipe for https://www.justapinch.com/recipes/main-course/main-course-pork/the-ultimate-bacon-butty-bacon-sandwich.html
- Chef's Note: An additional item; besides the ketchup and/or brown sauce, you might add a splash of a good vinegar. That's what I like.
- Serving Tip: This recipe will produce more chips that you will need for the two sandwiches... or maybe you don't want them between bread. In that case these are excellent with a bit of sauce and a splash of vinegar, all by themselves... Enjoy.
- Keep the faith, and keep cooking.
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