Instructions
step 1 Rinse the cut potatoes in cold water, then soak for 30 minutes to remove excess starch.
step 2 Drain and pat the chips dry thoroughly with a kitchen towel.
step 3 Heat oil in a deep pan or fryer to 325°F (160°C).
step 4 Fry the chips in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
step 5 Increase the oil temperature to 375°F (190°C) and fry the chips again for 2-3 minutes until golden and crispy.
step 6 Drain well and season immediately with salt.
step 7 Butter one or both slices of bread generously.
step 8 Layer the hot chips onto one slice of bread, drizzle with ketchup or brown sauce, and top with the other slice.
step 9 Slice in half and serve immediately while hot.
Storage and Reheating Tips
Chip sarnies are best enjoyed fresh. Leftover chips can be stored in the fridge for up to 2 days and reheated in an oven or air fryer at 375°F (190°C) until crisp. Assemble the sandwich just before serving to keep the bread from getting soggy.
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