Instructions:
Step 1: Peel the potatoes and cut them into thick chips.
Step 2: Rinse the chips under cold water and soak for 30 minutes to remove excess starch.
Step 3: Drain and pat dry thoroughly with a clean kitchen towel.
Step 4: Heat the oil in a deep fryer or large pot to 160°C (320°F).
Step 5: Fry the chips in batches for 5-6 minutes until soft but pale. Remove and drain on paper towels.
Step 6: Increase the oil temperature to 190°C (375°F), then fry the chips again until golden and crispy.
Step 7: Remove, drain excess oil, and season immediately with salt.
Step 8: Butter the bread slices generously while the chips are hot.
Step 9: Pile a generous handful of hot chips onto one buttered slice, drizzle with ketchup or brown sauce if desired, and top with the second slice.
Storage and Reheating Tips:
Chips are best enjoyed fresh. However, you can store leftover chips in the fridge for up to 2 days. Reheat in an oven or air fryer at 200°C (390°F) for 5-8 minutes to regain crispiness. Always assemble the chip sarnie just before eating to avoid soggy bread.
Continue on the next page