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10 Different and Original Chip Butty Recipes

Updated on November 23, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

Lamb chilli and spicy oven chips butty
Lamb chilli and spicy oven chips butty

The chip butty was once a major culinary institution in the UK, and even if to some slightly lesser extent, probably remains so to this day. These sandwiches are typically made of middle-finger-sized potato pieces, which are traditionally deep-fried in beef fat, served between two heavily buttered slices of white bread. The combination is simple but also tasty, hearty, and satisfying. While greater emphasis on healthier eating and a far wider variety of fast food choices may have reduced the overall popularity of the chip butty, it is still possible not only to enjoy it in its original form but to adapt it in an endless number of imaginative and delicious ways to bring it in to the 21st century.

Traditional chip butty
Traditional chip butty

How to Make the Chips for a Chip Butty

The chips incorporated in a traditional chip butty are very often those bought from a fish and chip shop (chippy). It is possible however to either make the chips from scratch at home by your preferred method or even buy them frozen and ready for the deep fryer. The instructions given here for making chips are merely included as a suggestion. The whole point of this page is what is made to accompany the chips in the featured butties.

Click thumbnail to view full-size
Medium sized baking potatoes for making chipsCut chips are firstly steeped in cold waterparboiled chips are drained and left to steamChips are ready for their first session in the fridgeOnce fried chipsChips are drained for service
Medium sized baking potatoes for making chips
Medium sized baking potatoes for making chips
Cut chips are firstly steeped in cold water
Cut chips are firstly steeped in cold water
parboiled chips are drained and left to steam
parboiled chips are drained and left to steam
Chips are ready for their first session in the fridge
Chips are ready for their first session in the fridge
Once fried chips
Once fried chips
Chips are drained for service
Chips are drained for service
  1. Buying the correct potatoes for making chips is imperative. The best ones are floury/starchy potatoes, with those advertised as baking potatoes working perfectly.
  2. Peel the potatoes, slice and chop in to chip sizes and steep in a large bowl or pot of cold water for a minimum of ten minutes.
  3. Drain the potatoes and rinse in cold water before adding to a large pot of cold water with some salt. Bring the water to a simmer for five to seven minutes only.
  4. Drain the potatoes at your sink and let them steam off for a few minutes. When you can no longer see steam rising from them, add the chips to a suitable dish that they lie in a single layer and refrigerate for half an hour.
  5. Deep fry the chips in medium hot oil for three or four minutes. Drain on kitchen paper, allow to cool slightly and return to the fridge again for at least another half hour.
  6. The chips should then be deep fried a second time until golden and crisp. (Note that traditionally the chips used in butties were pale and soft so this still remains an option) Drain again on kitchen paper, seasoning at this stage with some optional salt and malt vinegar.

The chip cooking time(s) should of course be coordinated appropriately with each of the featured recipes.

Spicy Cheeseburger Chip Butties

Spicy burgers and cheese with chips and fried onion butties
Spicy burgers and cheese with chips and fried onion butties

Ingredients

  • ½ pound minced (ground) beef
  • 2 red birds eye chillies
  • 1 large clove of garlic
  • Cracked black pepper
  • Salt
  • Vegetable oil for frying
  • 6 slices cheddar cheese (or as required)
  • ¼ small red onion
  • Generous handful mixed green salad leaves
  • 2 bread rolls
  • Butter
  • Chips
  • Tomato ketchup

Instructions

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Seasonings and spices are added to beefStarting to fry burger pattiesBurgers are turned to fry on second sideCheese is laid on top of cooked burgersStarting to fry onionsCheeseburgers are laid on salad beds on rollsChips are arranged on top of cheeseburgersFried onions and ketchup top chipsTucking in to a spicy cheeseburger chip butty
Seasonings and spices are added to beef
Seasonings and spices are added to beef
Starting to fry burger patties
Starting to fry burger patties
Burgers are turned to fry on second side
Burgers are turned to fry on second side
Cheese is laid on top of cooked burgers
Cheese is laid on top of cooked burgers
Starting to fry onions
Starting to fry onions
Cheeseburgers are laid on salad beds on rolls
Cheeseburgers are laid on salad beds on rolls
Chips are arranged on top of cheeseburgers
Chips are arranged on top of cheeseburgers
Fried onions and ketchup top chips
Fried onions and ketchup top chips
Tucking in to a spicy cheeseburger chip butty
Tucking in to a spicy cheeseburger chip butty
  1. Put the minced beef in to a large mixing bowl along with the finely chopped chillies (seeding is optional), the peeled and grated garlic clove and some cracked black pepper and salt. Use your hands to very thoroughly mix and combine.
  2. Divide the combination in two and roll each portion in to a ball before flattening in to patties around three-quarters of an inch thick.
  3. Pour a little vegetable oil in to a non-stick frying pan and fry the burgers over a low to medium heat for eight to ten minutes each side.
  4. A couple of minutes before the burgers are due to be ready, put your kitchen grill (broiler) on to preheat to its highest setting. Put the salad leaves in to a colander, wash under running cold water and shake dry.
  5. When the burgers are ready, top with the cheese slices before placing the pan under the heat of the grill for a minute or so until the cheese is melted and bubbling.
  6. Lift the burgers to a plate with a spatula and let them rest for a minute or two while you fry the sliced onion in the vacated pan.
  7. Cut the bread rolls in half and lightly toast before arranging half the salad leaves on the base of each one.
  8. Lift a burger on to each salad bed and lightly butter the top halves of the rolls.
  9. Top each burger with some chips followed by fried onions, some tomato ketchup and some cracked black pepper before laying the roll tops in place.

Chicken in Curry Sauce Chip Butty

Chicken in spicy curry sauce chip butty
Chicken in spicy curry sauce chip butty

The quantity of chicken in spicy sauce produced in this recipe would easily make six to eight chip butties but it can also be stored in the fridge for a couple of days and reheated to be used in any number of other tasty ways, including serving it with rice as you would a conventional curry.

Ingredients

  • 3 pound whole chicken
  • 1 medium red onion (half for poaching chicken and half for spicy sauce)
  • 4 birds eye chillies (2 for chicken poaching and 2 for sauce)
  • 3 garlic cloves (2 for poaching chicken and 1 for sauce)
  • 2 teaspoons dried coriander leaf/cilantro (1 for poaching chicken and 1 for sauce)
  • 1 teaspoon whole black peppercorns
  • Salt
  • 2 tablespoons vegetable oil
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon medium curry powder
  • ½ teaspoon garam masala
  • 2 slices white bread
  • Butter

Instructions

Click thumbnail to view full-size
Chicken and poaching flavouringsSauteing garlic and onionCurry sauce ingredientsSimmering curry sauceTurned poaching chickenPoached chickenStraining curry sauceStrained curry saucePoached chicken meatChicken meat is added to reheated curry sauceHot buttered toastChicken in curry sauce is spooned on to one slice of the toastChips are laid on top of the chicken in curry sauce
Chicken and poaching flavourings
Chicken and poaching flavourings
Sauteing garlic and onion
Sauteing garlic and onion
Curry sauce ingredients
Curry sauce ingredients
Simmering curry sauce
Simmering curry sauce
Turned poaching chicken
Turned poaching chicken
Poached chicken
Poached chicken
Straining curry sauce
Straining curry sauce
Strained curry sauce
Strained curry sauce
Poached chicken meat
Poached chicken meat
Chicken meat is added to reheated curry sauce
Chicken meat is added to reheated curry sauce
Hot buttered toast
Hot buttered toast
Chicken in curry sauce is spooned on to one slice of the toast
Chicken in curry sauce is spooned on to one slice of the toast
Chips are laid on top of the chicken in curry sauce
Chips are laid on top of the chicken in curry sauce
  1. Sit the chicken breasts side up in a large soup or stock pot. Add the whole peppercorns, half the onion cut in to slices, 2 of the garlic cloves (peeled and roughly chopped), 2 of the chillies (roughly chopped), 1 teaspoon of the dried coriander leaf and about a teaspoon of salt.
  2. Pour enough cold water in to the pot to ensure the chicken is comfortably covered and place on a high heat until the water begins to simmer. Cover the pot and reduce the heat to maintain a gentle simmer for forty-five minutes.
  3. When the chicken is simmering, pour the two tablespoons of vegetable oil in to a large saucepan. Slice the remaining onion half and add it to the pan along with the peeled and finely sliced remaining garlic clove. Gently saute over a low to medium heat for a couple of minutes until the onion strands are just starting to soften.
  4. Pour the tomatoes in to the pan and add the roughly chopped two remaining chillies, the second teaspoon of coriander leaf and the spices. Season with some salt and pepper, stir well and bring to a gentle simmer for fifteen minutes - stirring frequently - before turning off the heat, covering the pan and setting aside. This will afford some time for the flavours to better infuse.
  5. When the chicken has been simmering for forty-five minutes, turn the heat off under the pot. Very carefully, use a carving fork and large slotted spoon or spatula to turn the bird breast sides down. Cover again and leave to complete cooking in the residual heat only for a further forty-five minutes.
  6. Using the carving fork and slotted spoon/spatula again, lift the chicken from the poaching water to a large plate (remember the water will still be very hot!), cover and leave to cool enough that it can easily be handled. An hour should be more than enough.
  7. While the chicken is cooling strain the sauce through a fine sieve suspended over a large bowl, gently working it through with the back of a wooden spoon. The solid remains in the sieve can be discarded. Return the sauce to the (washed out) saucepan.
  8. Peel all the skin from the chicken and discard. Pull off the legs and wings and pluck the skin off in bit sized pieces, laying it as you do so in a suitable dish. Pull off the breast fillets and similarly pull in to small pieces. The remainder of the carcass should then be picked clean in a similar way.
  9. Gently reheat the spicy sauce until just simmering. Add the chicken and stir well.
  10. Butter two slices of bread and spoon some spicy chicken on to one slice. Top with chips and the second slice of bread.

Paprika Spiced Chips and Bacon Butty

Paprika seasoned chips and bacon butty with red onion
Paprika seasoned chips and bacon butty with red onion

If there is one butty in the UK to rival the popularity of the chip butty, it must surely be the bacon butty. This fairly simple recipe sees chips and bacon combined on a butty with just a minor twist or two to make it that little bit more interesting.

Ingredients

  • 2 rashers British back bacon (smoked or unsmoked, depending upon preference)
  • Vegetable oil or similar for frying
  • 2 slices white bread
  • Butter
  • Chips
  • Smoked paprika
  • Cracked black pepper
  • 2 or 3 thin slices from red onion half

Instructions

Click thumbnail to view full-size
Back bacon is put on to fryChips are seasoned with paprika as they drainBlack pepper seasons baconon breadPaprika chips arranged on baconRed onion laid on paprika chips
Back bacon is put on to fry
Back bacon is put on to fry
Chips are seasoned with paprika as they drain
Chips are seasoned with paprika as they drain
Black pepper seasons baconon bread
Black pepper seasons baconon bread
Paprika chips arranged on bacon
Paprika chips arranged on bacon
Red onion laid on paprika chips
Red onion laid on paprika chips
  1. Pour a little oil in to a frying pan and put the pan on to a medium heat. Fry the bacon for two to three minutes each side until cooked as you like it.
  2. While the chips are draining on kitchen paper, season with a little smoked paprika.
  3. Butter the bread and lay the bacon on one slice, seasoning with some cracked black pepper.
  4. Lay the chips on the bacon followed by the separated strands of onion. Top with the second slice of bread.

Indian Spiced Beans Chip Butty

Mixed beans in spicy tomato sauce and chip butty
Mixed beans in spicy tomato sauce and chip butty

Ingredients

  • 14 ounce can mixed bean salad
  • 2 tablespoons vegetable oil
  • ¼ small red onion
  • 1 large garlic clove
  • 2 tablespoons tomato ketchup
  • ½ teaspoon ground fenugreek
  • 2 teaspoons medium strength chilli powder
  • ½ teaspoon dried mint
  • 1 teaspoon sugar
  • Juice of half a lemon
  • Salt and pepper
  • 2 slices white bread
  • Butter
  • Chips

Instructions

Click thumbnail to view full-size
Washing mixed bean saladSauteing onion and garlicKetchup and spices are added to softened onionBeans are added to spicy tomato sauceSpicy Indian bean saladChips arranged on buttered breadSpicy beans are spooned over chipsSpicy beans and chip butty is toppedTucking in to Indian spiced beans and chip butty
Washing mixed bean salad
Washing mixed bean salad
Sauteing onion and garlic
Sauteing onion and garlic
Ketchup and spices are added to softened onion
Ketchup and spices are added to softened onion
Beans are added to spicy tomato sauce
Beans are added to spicy tomato sauce
Spicy Indian bean salad
Spicy Indian bean salad
Chips arranged on buttered bread
Chips arranged on buttered bread
Spicy beans are spooned over chips
Spicy beans are spooned over chips
Spicy beans and chip butty is topped
Spicy beans and chip butty is topped
Tucking in to Indian spiced beans and chip butty
Tucking in to Indian spiced beans and chip butty
  1. Pour the beans in to a colander or sieve and rinse well under running cold water. This gets rid of all the canning impurities. Set briefly aside to drain.
  2. Pour the vegetable oil in to a saucepan and gently heat. Add the sliced onion and the peeled and grated garlic clove. Gently saute for a couple of minutes.
  3. When the onion strands are just softened, add the tomato ketchup, fenugreek, chilli powder, dried mint, sugar and lemon juice to the pan. Season with salt and pepper and stir well with a wooden spoon. Continue to heat just fro a couple of minutes until the sauce is fully warmed through.
  4. Add the beans to the sauce and stir well. Keep the pan on the heat for a final minute or two to ensure the beans are fully heated.
  5. Butter the bread and lay the chips on one slice. Spoon on around half to two-thirds of the beans. The remainder can be used to make a second butty or cooled and refrigerated to be re-heated any time over the next couple of days. Lay the second slice of bread in place and cut in half.

Spicy Pork Steak and Egg Chip Butty

Spicy pork steak, fried egg and homemade chips butty
Spicy pork steak, fried egg and homemade chips butty

Steak, egg and chips is a classic combination on a plate but is perhaps not quite so often found on a sandwich. This recipe is different in that it features a pork leg steak rather than the more conventional beef steak.

Ingredients

  • 4 to 6 ounce pork leg steak
  • 2 teaspoons chilli powder
  • Black pepper
  • Salt
  • Vegetable oil for frying
  • 1 large egg
  • 2 slices white bread
  • Butter
  • Chips

Instructions

Click thumbnail to view full-size
Spiced and seasoned pork steakStarting to fry spiced pork steakEgg broken in to small glassEgg is added to frying panSpiced pork steak on breadChips arranged on spicy pork steakFried egg tops chips and steakTop is placed on steak, egg and chips sandwichSteak, egg and chips butty is sliced and served
Spiced and seasoned pork steak
Spiced and seasoned pork steak
Starting to fry spiced pork steak
Starting to fry spiced pork steak
Egg broken in to small glass
Egg broken in to small glass
Egg is added to frying pan
Egg is added to frying pan
Spiced pork steak on bread
Spiced pork steak on bread
Chips arranged on spicy pork steak
Chips arranged on spicy pork steak
Fried egg tops chips and steak
Fried egg tops chips and steak
Top is placed on steak, egg and chips sandwich
Top is placed on steak, egg and chips sandwich
Steak, egg and chips butty is sliced and served
Steak, egg and chips butty is sliced and served
  1. Lay the steak on a plate and spoon on the first teaspoon of chilli powder. Add some black pepper and gently rub the spices in to the meat. Turn the steak over and do the same on the second side. Note that salt is not added at this stage as it will draw the moisture from the steak making it tough. Cover and leave (out of fridge!) for a minimum of one hour to dry marinate. Alternatively, it can be refrigerated overnight so long as it is removed in advance of frying to reach room temperature.
  2. Remove the egg from the fridge a minimum of half an hour before frying to reach room temperature. Note also that the fresher the egg, the more suited it is to frying.
  3. Heat some oil in a frying pan. Further season the steak at this stage on both sides with some salt and fry gently for eight to ten minutes on each side until done.
  4. Lift the steak to a warmed plate, cover with tinfoil and set aside to rest.
  5. Carefully wipe the hot pan with some kitchen paper and leaving a film of oil only, bring it up to a medium to high heat.
  6. Break the egg in to a cup or glass and pour carefully in to the centre of the pan. After a few seconds and when you can see the egg is holding its shape, reduce the heat to low and fry for around three minutes, just until you can see the white is set all the way around the yolk.
  7. Turn the egg with a spatula to fry for a minute or so on the second side, just to set the yolk.
  8. Butter the bread and lay the steak on one slice. Top with the chips and subsequently the egg before adding the second slice of bread.

Salmon in Redcurrant Sauce Chip Butty

Fresh salmon turned in redcurrant jelly and chips butty
Fresh salmon turned in redcurrant jelly and chips butty

Ingredients

  • 4 ounce salmon fillet (skin on)
  • 2 tablespoons plain (all purpose) flour
  • Salt and pepper
  • Vegetable oil for frying
  • 2 teaspoons redcurrant jelly
  • 2 slices white bread
  • Butter
  • Chips

Instructions

Click thumbnail to view full-size
Starting to fry salmon filletTurned salmon filletSkinned salmon filletSalmon with redcurrant jellyTurning salmon in redcurrant jellySalmon in redcurrant sauce on breadChips laid over salmonCut salmon in redcurrant sauce and chip butty
Starting to fry salmon fillet
Starting to fry salmon fillet
Turned salmon fillet
Turned salmon fillet
Skinned salmon fillet
Skinned salmon fillet
Salmon with redcurrant jelly
Salmon with redcurrant jelly
Turning salmon in redcurrant jelly
Turning salmon in redcurrant jelly
Salmon in redcurrant sauce on bread
Salmon in redcurrant sauce on bread
Chips laid over salmon
Chips laid over salmon
Cut salmon in redcurrant sauce and chip butty
Cut salmon in redcurrant sauce and chip butty
  1. Scatter the flour on a plate and season well with salt and pepper. Pour a little oil in to a non-stick frying pan and bring it up to a medium to high heat.
  2. Pat the salmon fillet skin side down only in the seasoned flour. Shake gently to remove excess and lay the fillet skin side down in the hot pan. The skin protects the flesh from the high heat so it's okay to maintain a relatively high setting. Season the flesh side with a little salt.
  3. After about three minutes or so, you should see from a side view that the salmon has cooked around two-thirds of the way through. At this point, turn the heat off under the pan and lift it to a cool part of your stove. Turn the fillet carefully on to its flesh side and leave it for one minute only to complete cooking in the residual heat. The salmon should remain that little bit pink and underdone in the middle.
  4. Use a pallet knife or blunt edged knife to ease the crisped skin from the salmon and discard. Lift the fillet to a deep plate or flat bottomed bowl and carefully separate in to natural flakes. Add the redcurrant jelly and season with a little black pepper. The heat of the fish should immediately start to melt the jelly and by gently turning the flakes around with a spoon you should easily achieve even coating.
  5. Butter the bread and spoon the salmon on to one slice. Arrange the chips on top and finish off with the second slice of bread.

Easy Spiced Omelette Chip Butty

Turmeric and chilli spiced omelette and chip butty
Turmeric and chilli spiced omelette and chip butty

Ingredients

  • 2 large eggs
  • 1 teaspoon ground turmeric
  • Salt and pepper
  • ½ teaspoon dried coriander leaf/cilantro
  • Vegetable oil for frying
  • 2 yellow chillies (or red or green)
  • 2 slices of bread
  • Butter
  • Chips

Instructions

Click thumbnail to view full-size
Seasoned and spiced eggsCoriander added to beaten eggEgg is poured in to hot panChilli slices are added to partly set omeletteOmelette is folded in halfOmelette is laid on breadChips are arranged on top of omeletteSpicy omelette and chip butty is plated to serve
Seasoned and spiced eggs
Seasoned and spiced eggs
Coriander added to beaten egg
Coriander added to beaten egg
Egg is poured in to hot pan
Egg is poured in to hot pan
Chilli slices are added to partly set omelette
Chilli slices are added to partly set omelette
Omelette is folded in half
Omelette is folded in half
Omelette is laid on bread
Omelette is laid on bread
Chips are arranged on top of omelette
Chips are arranged on top of omelette
Spicy omelette and chip butty is plated to serve
Spicy omelette and chip butty is plated to serve
  1. Break the eggs in to a small bowl and season with the turmeric, salt and pepper. Beat with a fork until just combined.
  2. Add the dried coriander to the egg mixture and stir through.
  3. Pour a tablespoon or so of oil in to a small (8 inch) omelette pan and bring it up to a medium heat. Pour the egg in to the pan and draw the egg from the edges towards the centre with a plastic spatula just until the egg starts to set and no longer.
  4. Slice the chillies and arrange at even intervals over the partly set egg.
  5. When the egg is almost but not quite completely set, fold one half of the omelette over the other.
  6. Butter the bread and lift the omelette on to one slice before adding the seasoned chips and the second slice of bread.

Brawn (Jellied Pig's Head Meat) Chip Butty

Brawn and cracked black pepper chip butty
Brawn and cracked black pepper chip butty

Brawn is an absolutely delicious delicacy but unfortunately it may not appeal to everyone's tastes. It is traditionally the meat plucked from a boiled pig's head, set in the jellied poaching liquid. If you can't get brawn or don't want to use it, any kind of potted/jellied meat (such as beef) can be used instead.

Ingredients

  • 2 soft bread rolls
  • Butter
  • 2 tablespoons brawn
  • Cracked black pepper
  • Chips

Instructions

Click thumbnail to view full-size
Tub of brawn (jellied pig's head meat)Brawn is spread on buttered bread rollBrawn is seasoned with cracked black pepperChips are arranged on top of brawnPreparing to bite in to a brawn chip butty
Tub of brawn (jellied pig's head meat)
Tub of brawn (jellied pig's head meat)
Brawn is spread on buttered bread roll
Brawn is spread on buttered bread roll
Brawn is seasoned with cracked black pepper
Brawn is seasoned with cracked black pepper
Chips are arranged on top of brawn
Chips are arranged on top of brawn
Preparing to bite in to a brawn chip butty
Preparing to bite in to a brawn chip butty
  1. Cut the bread rolls in half and spread both halves of each roll with butter.
  2. Spoon the brawn on to the bottom half of each roll, spread it out with a knife and season with cracked black pepper.
  3. Add the chips and close over the rolls to serve.

Blue Cheese and Redcurrant Jelly Chip Butties

Blue cheese and redcurrant jelly seasoned salad chip butties
Blue cheese and redcurrant jelly seasoned salad chip butties

Ingredients

  • Generous handful mixed green salad leaves of choice
  • 2 teaspoons redcurrant jelly
  • Black pepper
  • 2 soft bread rolls
  • Butter
  • 4 slices blue cheese (Stilton used in this instance) or as required
  • Chips

Instructions

Click thumbnail to view full-size
Mixed salad leaves combinationWashing salad leavesRedcurrant jelly and seasonings are added to salad leavesSalad leaves are arranged on roll basesBlue cheese slices are laid on salad leavesChips are made to top blue cheese and saladJelly juices are drizzled over chips
Mixed salad leaves combination
Mixed salad leaves combination
Washing salad leaves
Washing salad leaves
Redcurrant jelly and seasonings are added to salad leaves
Redcurrant jelly and seasonings are added to salad leaves
Salad leaves are arranged on roll bases
Salad leaves are arranged on roll bases
Blue cheese slices are laid on salad leaves
Blue cheese slices are laid on salad leaves
Chips are made to top blue cheese and salad
Chips are made to top blue cheese and salad
Jelly juices are drizzled over chips
Jelly juices are drizzled over chips
  1. Wash the salad leaves through a colander under running cold water, shake dry and place in a bowl.
  2. Spoon the redcurrant jelly in to the bowl and season with black pepper. Use a wooden spoon to stir fold the salad through the jelly. The little bit of moisture remaining on the leaves should help the jelly break up but you will need to be patient and keep going for a couple of minutes.
  3. Cut the rolls in half and butter both sides of each. Tongs are best used to divide the salad between the bottom halves of the two rolls.
  4. Top the salad with the blue cheese slices followed by the chips. Any redcurrant flavoured liquid remaining in the bowl can be drizzled over the chips if desired before the rolls are closed over.

Lamb Chilli and Spicy Skin On Oven Chips Butty

Lamb chilli and spicy skin on oven chips are sandwiched between two thick slices of toast
Lamb chilli and spicy skin on oven chips are sandwiched between two thick slices of toast

The quantity of chilli prepared in this recipe is far greater than is required for one chip butty. The considerable excess can be allowed to cool, refrigerated and heated up to be served with rice the following evening when the flavours will have even greater infused.

Ingredients

  • ½ medium to large red onion
  • 2 cloves garlic
  • 2 tablespoons vegetable oil, plus extra for roasting wedges
  • Salt and black pepper
  • 1 pound minced (ground) lamb
  • 14 ounce can chopped tomatoes in tomato juice
  • 2 birds eye red chillies
  • 1 teaspoon dried coriander leaf/cilantro
  • 1 or 2 medium baking potatoes
  • 1 teaspoon ground turmeric
  • 1 teaspoon hot chilli powder
  • 14 ounce can red kidney beans in water
  • 2 slices (about an inch thick) from rustic loaf
  • Butter

Instructions

Click thumbnail to view full-size
Onion and garlic are gently sauteedLamb is added to softened onionLamb is evenly brownedBirds eye chilliesTomatoes and chillies are added to browned lambChilli is brought to a gentle simmerChipped potatoes are steeped in cold waterSpiced potato chipsParboiled chips are drainedKidney beans are washed under running cold waterKidney beans are added to chilliOven cooked chips are drained on kitchen paperButtered toastChilli is spooned on to toastChips are arranged on top of chilli
Onion and garlic are gently sauteed
Onion and garlic are gently sauteed
Lamb is added to softened onion
Lamb is added to softened onion
Lamb is evenly browned
Lamb is evenly browned
Birds eye chillies
Birds eye chillies
Tomatoes and chillies are added to browned lamb
Tomatoes and chillies are added to browned lamb
Chilli is brought to a gentle simmer
Chilli is brought to a gentle simmer
Chipped potatoes are steeped in cold water
Chipped potatoes are steeped in cold water
Spiced potato chips
Spiced potato chips
Parboiled chips are drained
Parboiled chips are drained
Kidney beans are washed under running cold water
Kidney beans are washed under running cold water
Kidney beans are added to chilli
Kidney beans are added to chilli
Oven cooked chips are drained on kitchen paper
Oven cooked chips are drained on kitchen paper
Buttered toast
Buttered toast
Chilli is spooned on to toast
Chilli is spooned on to toast
Chips are arranged on top of chilli
Chips are arranged on top of chilli
  1. Pour a couple of tablespoons of vegetable oil in to a large pot. Add the peeled and sliced onion half and the peeled and sliced garlic cloves. Season with salt and pepper.
  2. Put the pot on a medium heat and saute for a couple of minutes - using a wooden spoon - until the onion strands are all separated and just starting to soften.
  3. Add the lamb to the pot and stir well over the heat for a few minutes until the strands are separated and lightly browned.
  4. Pour the canned tomatoes in to the pot and add the sliced chillies and the dried coriander. Sir well and bring to a gentle simmer for thirty minutes, stirring occasionally.
  5. Wash and dry the potatoes before chopping in to wedges. Steep for ten minutes in cold water.
  6. Drain the wedges and add to a large pot. Season with the turmeric, chilli powder and some salt. Pour in enough cold water to comfortably cover all the wedges and bring the water to a simmer for fifteen minutes.
  7. Drain the potatoes and allow to steam off, dry out and cool. Pour enough oil in to a roasting tray to comfortably cover the base and place the tray in to a cold oven. Put the oven on to preheat to 220C/450F/Gas Mark 8.
  8. Wash the beans through a colander before adding to the chilli. Stir well and bring back to a gentle simmer.
  9. Add the wedges to the tray of hot oil and carefully stir around with a wooden spoon to evenly coat. Roast for ten minutes before turning and roasting for ten more minutes.
  10. Drain the potatoes on a plate covered with kitchen paper and season at this stage with black pepper.
  11. Toast the bread and spread with butter. Spoon some chilli on to one slice before topping with some wedges and the second slice of bread.

© 2017 Gordon Hamilton

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, Linda. yes, the redcurrant jelly worked very well, even though it was a bit of an experiment. I hope you enjoy your sandwich :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Mary. I'm glad you're at least familiar with the chip butty but know it can be an unusual concept. You're absolutely correct in that many of these ideas can be adapted to serve the chips with the sandwich. I won't even tell you some of the things I've had on a sandwich in the past ;) Thanks for visiting.

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      Linda Crampton 2 weeks ago from British Columbia, Canada

      I loved chip butties as a child and I still do today. It sounds like you have some very tasty recipes for the sandwich. I like your idea of adding redcurrant jelly to some of them. I'm going to try this.

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      Mary Wickison 2 weeks ago from Brazil

      As an American, it took me a long time to appreciate the chip butty when I lived there.

      I will say, some of your recipes had me saying, "I have to try that". I like the idea of the blue cheese and lettuce leaves. (I can't get Stilton so will substitute Gorgonzola. )

      Some of these I would prefer to have separate for example, salmon and chips on the side. I guess we have the Earl of Sandwich to thank for that. You men will slap anything between two pieces of bread. LOL

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      Author

      Gordon Hamilton 2 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Hello, Patricia and thank you for your comment. I'm aware that the chip butty concept is a fairly local one but hopefully you will give the concept a try.

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      Patricia Scott 2 weeks ago from sunny Florida

      Such a variety of ideas here...not familiar with the chip butty but will share with my friends and family....

      Angels are on the way this morning ....ps