QiMeal
Chip Butty
Chip Butty · ready in 27 min · 2 servings · 717 kcal per serving · very easy · 4 ingredients
A classic British chip shop indulgence, with hot fluffy chips melting butter into soft white bread and a swipe of ketchup.
- Prep
- 5 min
- Cook
- 22 min
- Total
- 27 min
- Serves
- 2
- kcal
- 717
- Difficulty
- very easy
Ingredients · 2 servings
- 500 gChip, thick cut
- 4 sliceWhite bread, sliced
- 30 gButter, softened
- 2 ½ tbspKetchup (optional)
Equipment
oven, baking tray, parchment, butter knife, tongs, plate, knife
Instructions
- Gather ingredients
Gather chips, white bread, butter, and ketchup; set out a baking tray, parchment, butter knife, tongs, and plate. · 5 min
What to look for: All ingredients and tools are within reach.
- Heat oven
Heat the oven to 204°C / 400°F and line the baking tray with parchment so the chips roast evenly without sticking. · 5 min
What to look for: The oven is fully heated and the tray is lined.
- Bake chips
Spread the thick cut chips in 1 layer and bake for 22 minutes, turning once, until crisp at the edges and fluffy inside. · 22 min
What to look for: The chips are golden, puffed, and crisp at the edges.
- Butter bread
Butter 4 slices of white bread generously while the chips finish, covering the corners so the heat melts it on contact. · 3 min
What to look for: Each slice has an even glossy layer of butter.
- Fill butties
Pile hot chips onto 2 buttered slices, press lightly, then season with ketchup if using before topping with the remaining bread. · 2 min
What to look for: The butter starts to melt around the hot chips.
- Serve immediately
Cut each butty in half, press once to squash the chips into the buttered bread, and serve while the middle is steaming hot. · 1 min
What to look for: The sandwich is soft, steamy, and slightly squashed.
Nutrition (per serving)
| kcal | 717 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 102 g |
| of which sugars | 14 g |
| Fat | 27 g |
| of which saturated | 10 g |
| Fibre | 9 g |
| Sodium | 1307 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Reheating is not recommended because the bread turns soggy and the chips lose their texture.
Ingredient substitutions
Chip
- Thick cut chip: Use a chip shop style thick chip rather than a thin fry.
White bread
- Buttered white bread: Use soft white bread for the classic squashed texture.
Butter
- Mayonnaise: Less traditional, but still a rich spread from the allowed pantry.
Ketchup
- Brown sauce: A classic British choice with a sharper and spicier taste.
