Salt & Pepper Chip Butty

A properly improper chip butty

10 minutes prep

30 minutes cook

Serves 2

Nell Carter

Ingredients

Salt & pepper chips:

300goven chips

1red bell pepper, sliced into strips

1green bell pepper, sliced into strips

1white onion, roughly chopped

1 red chilli, thinly sliced

2spring onions, greens chopped

1 tspginger & garlic paste

1 tspcrushed Sichuan pepper

2 tbspneutral oil

1./2 tspsalt

1./2 tspsugar

1./2 tspChinese five spice

pinchMSG

Everything else:

2soft white baps

3 tbspmayo

1/2 tspgarlic paste

1 tspsoy sauce

1/2 tsprice vinegar

squeezelime juice

butter (optional)

Salt & pepper chips meet the humble chip butty. Crispy oven fries wok-tossed with peppers, chilli and onion in salt & pepper seasoning, stacked into a soft white bap with a punchy soy mayo.

Method

Cook the oven chips according to packet instructions until golden and crisp. You can also deep-fry your chips, or make your own if you have the time (and can be bothered!)

To make the soy mayo, mix mayo, soy, vinegar, lime, garlic and set aside.

Heat neutral oil in a wok or large frying pan. Add white onion, red and green peppers and Sichuan pepper, then stir fry until the pepper is fragrant and the vegetables slightly softened but still crunchy.

Add the garlic and ginger paste and the red chilli and fry for 15–20 seconds until fragrant, making sure to keep tossing and stirring so that the garlic doesn't burn.

Add spring onions, salt, sugar, five spice and MSG and stir to combine, then add in the cooked chips and toss the pan vigorously until everything is combined and the chips are well coated in the spices. Remove from the heat.

To assemble the butty, butter both sides of your baps then spread a thick layer of soy mayo on both sides. Pile on a mountain of salt & pepper chips, ensuring you have plenty of peppers in the mix. Garnish with extra spring onions and red chilli, then close the lid, press down gently, and serve immediately.