ⓘ
This past St. Patrick’s Day, numerous Irish and British immigrants may have indulged in classic UK dishes. Soda bread, corned beef, Guinness chocolate cake and classic roasts are all popular choices.
But one humble, bizarre U.K. snack food often goes unnoticed in the United States: the chip butty. Salty, rich and endlessly customizable, this classic street food is a favorite indulgence for the initiated. And as the Trend team’s resident Brit, it’s my honor to bring you into this ridiculous club—here’s everything to know about the chip butty.
What Is a Chip Butty?
ClarkandCompany/Getty Images
First thing first, a “butty” refers to a basic sandwich, made of bread and butter. The most popular version in England is the “bacon butty,” a simple pairing of English bacon (a thick-cut ham) and salty butter on white bread.
The chip butty is its eccentric cousin, composed of English chips (much like American steak-cut fries), a sinful amount of butter and white bread. In the U.K., they can be bought at your local “chippie” (a fish and chips food truck or restaurant) and everyone enjoys theirs a little bit differently.
According to Vice, the first chip butty emerged in Lancashire, England, at the country’s second-ever fish and chip shop. The shop opened as a simple stall in Oldham in 1863 and quickly became known for its large “chip barms.” (A “barm” is a sandwich made on a soft bread roll.) Soon, chip shops popped up all over Northern England, which had the best access to Ireland’s potato supply. Because of this proximity, operating a chip shop was financially feasible and the 19th century saw a boom in openings. Today, over 10,500 chip shops exist in England and Brits often describe a good deal as “cheap as chips.”
How to Make a Chip Butty
ClarkandCompany/Getty Images
The most important part of making a chip butty is using the right chips. You want nice wedges with soft, fluffy potato and a slightly crisp exterior. Restaurant-bought chips are great, but if you’re feeling ambitious, try making your own steak fries.
Next, select your ideal bread. Maybe you want to kick it old school with a classic barm. Many chippies also use a nice sourdough or pillowy white bread. This isn’t the time for nutrition, so I encourage you to indulge.
To compose your chip butty, simply open up your roll and slather butter on both sides of the bread. The butter should be salted and used in absurd quantities. Next, pile on those chips. If the sandwich can barely fit in your mouth, you’re doing it right.
Customizing a Chip Butty
How you finish your chip butty is up to you. At the most basic, I recommend a lot of table salt and some generous dashes of malt vinegar. A hefty squirt of ketchup is also welcome. To elevate your chip butty further, try adding some parmesan or cheddar; you can even pan-fry it for a grilled cheese vibe.
And if you’re feeling especially adventurous, take a cue from TikTok user @caughtsnacking, and add a cheeky pour of gravy or curry sauce. Both are extremely popular choices in England and personally, I like my butties as saucy as possible.
OK, But Why Is the Chip Butty So Popular?
Look, I know it’s objectively disgusting. You’ll get no argument from me. But it’s also the taste of childhood, and weekly walks to the town chippy, and late nights pub crawling with my best mates. In short, it’s a taste of my home. So please join me to scarf down these beloved carbs—we can split a salad tomorrow.
Recipes for People Who Really Love French Fries
Short Rib Poutine
This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California
Also check these
best frozen sweet potato fries when you're looking for an easy side to go with weeknight dinners.
Go to Recipe
BBQ Chicken Waffle FriesThis is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa
Garlic-Chive Baked FriesYes, you
do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin. Find out the secret technique for making
crispy oven-baked fries.
French Fry CasseroleKids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just a few ingredients and little prep time. It's a win-win for all! —Karen Owen, Rising Sun, Indiana
Cheese FriesI came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina
Loaded Waffle FriesMake any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
If you're a fan of loaded fries you can also try making
animal style fries from In-N-Out.
Parmesan Potato WedgesI recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
Baked Chops and Cottage FriesConvenience items like frozen vegetables, cottage fries and a jar of cheese sauce make it a snap to assemble this comforting pork chop supper. It's a simple one-dish meal. —Gregg Voss, Emerson, Nebraska
Baked Sweet Potato FriesI can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
Waffle Fry NachosMy husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
Reuben Waffle Potato AppetizersI love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois
Curried Sweet Potato WedgesSweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. —Simi Jois, Streamwood, Illinois
Ultimate Pastrami SandwichesThis peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Oven FriesI jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania
Cheesy Chili FriesMy family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida
Potato Wedges with Sweet & Spicy SauceI'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri
Steak and Fries SaladThis is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania
Two-Tone Potato WedgesBetter than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. —Marie Nicolau Schumacher, Larchmont, New York
Parmesan-Romano Potato WedgesI taught my nieces to make these easy, cheesy oven-baked potatoes. When the whole family comes over, we triple the recipe—and have no leftovers. —Ann Brown, Niles, MI
