This easy and delicious Chip Butty recipe is perfect for a quick, comforting meal. With crispy homemade chips and soft white bread, it’s simple yet full of flavor. You can customize it with your favorite sauces like ketchup or brown sauce, making it a versatile snack or lunch. Enjoy the crispy, buttery goodness!
Ingredients Needed:
For Homemade Chips:
- 2 large baking potatoes
- 80ml vegetable oil, or as needed
- 2 tsp salt
For Sandwich:
- 4 medium slices of soft white bread
- Ketchup or brown sauce, as needed
- Butter, as needed
- Salt, as needed
- Malt vinegar, as needed (optional)
How To Make Chip Butty Recipe?
- Prepare the Potatoes: Peel and cut the potatoes into 6-8 thick wedges.
- Parboil the Chips: Boil the potatoes in salted water for 5-8 minutes, until the edges start to fluff.
- Dry the Chips: Drain and shake the potatoes to rough up the edges. Let them steam dry for 10-15 minutes.
- Prepare the Oven Tray: Pour 80ml of oil into a baking tray. Preheat the oven to 205°C and heat the tray.
- Cook the Chips: Add the potatoes to the hot tray, spread them out, and bake for 35-45 minutes, turning occasionally, until golden and crispy.
- Assemble the Sandwich: Butter the bread, add the chips, season with salt, drizzle with vinegar (if using), and top with ketchup. Close the sandwich and enjoy!
Recipe Tips:
- Pick the Right Potatoes: Russets or Maris Pipers are best for crispy chips.
- Parboil the Potatoes: Parboiling helps make the chips crispy on the outside and fluffy on the inside.
- Spread the Chips Well: Spread the chips out on the tray so they cook evenly.
- Give Chips Space: Don’t overcrowd the tray, or the chips will get soggy.
- Heat the Oil: Make sure the oil is hot before adding the chips for a crispy finish.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover Chip Butty to room temperature and store it in an airtight container in the fridge for 1-2 days.
- Reheat: Cook in a pan on medium heat for 3-4 minutes per side until crispy and hot.
Nutrition Facts:
- Calories: 644 kcal
- Total Fat: 26g
- Saturated Fat: 6.9g
- Trans Fat: 0.2g
- Cholesterol: 10mg
- Sodium: 359mg
- Potassium: 868mg
- Total Carbohydrate: 92g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 11g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Homemade Oven Chips
- Gordon Ramsay Gammon Steak Recipe
- Gordon Ramsay Pumpkin Risotto Recipe
Gordon Ramsay Chip Butty Recipe
Description
This easy and delicious Chip Butty recipe is perfect for a quick, comforting meal. With crispy homemade chips and soft white bread, it’s simple yet full of flavor. You can customize it with your favorite sauces like ketchup or brown sauce, making it a versatile snack or lunch. Enjoy the crispy, buttery goodness!
Ingredients
For Homemade Chips:
For Sandwich:
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into 6-8 thick wedges.
- Parboil the Chips: Boil the potatoes in salted water for 5-8 minutes, until the edges start to fluff.
- Dry the Chips: Drain and shake the potatoes to rough up the edges. Let them steam dry for 10-15 minutes.
- Prepare the Oven Tray: Pour 80ml of oil into a baking tray. Preheat the oven to 205°C and heat the tray.
- Cook the Chips: Add the potatoes to the hot tray, spread them out, and bake for 35-45 minutes, turning occasionally, until golden and crispy.
- Assemble the Sandwich: Butter the bread, add the chips, season with salt, drizzle with vinegar (if using), and top with ketchup. Close the sandwich and enjoy!
Notes
- Pick the Right Potatoes: Russets or Maris Pipers are best for crispy chips.
- Parboil the Potatoes: Parboiling helps make the chips crispy on the outside and fluffy on the inside.
- Spread the Chips Well: Spread the chips out on the tray so they cook evenly.
- Give Chips Space: Don’t overcrowd the tray, or the chips will get soggy.
- Heat the Oil: Make sure the oil is hot before adding the chips for a crispy finish.
Gordon Ramsay Chip Butty Recipe