Chip Butty

History

The chip butty is a working-class British institution, born from the fish-and-chip shop culture that spread across the UK in the late 19th century. Thick-cut chips — hot, salty and slightly soggy — were tucked between two slices of buttered white bread or a soft roll, dressed with ketchup or brown sauce. Simple, cheap and deeply satisfying, it remains a beloved comfort food from Sheffield to Glasgow.

Ingredients

• Thick white bread slices (or a soft white roll)
• Thick-cut chips (steak fries), freshly cooked
• Butter
• Ketchup or brown sauce
• Salt and malt vinegar to taste

How to Make

1. 1Cook thick-cut chips in hot oil (375°F/190°C) until golden and crisp, about 6–8 minutes. Drain and season with salt and malt vinegar.
2. 2Butter both slices of white bread generously.
3. 3Pile the hot chips onto one slice of bread.
4. 4Add a generous squeeze of ketchup or brown sauce.
5. 5Press the second slice on top.
6. 6Serve immediately while the chips are hot.

Known for it

• The Commercial107-109 Station Rd, Chapeltown, Sheffield S35 2XF, UK