Here’s a reverse chip butty – with chips in place of bread – so greasy, that ironically you ought to eat it with a slice of sticky, white bread to hand to sop up all its excess juices. This recipe is not to negate the chip butty, who happens to be a close friend of mine, one who has coaxed me through many a troubling time in my life, it’s only to offer a little innovation.
In an ideal world, I would’ve used shop bought oven chips. They’re easier, more uniformed for the Gram and probably wouldn’t have left such a shine on the outside of my sandwich. But as it happened, fortune doesn’t favour those who don’t think to check in the freezer before they make a cooking video tutorial, so I improvised.
I’ll leave it up to you, whether to choose shop bought frozen chips or whether you make your own, like I did. But I would suggest that if today you’re hangover is particularly dire, the greasier the better.
Ingredients:
(Serves one greedy person)
2 medium sized white potatoes
1 dollop of mayonnaise
5 discs of chorizo
Black pepper & sea salt
A few glugs of rapeseed oil
As much cheddar cheese as you desire
How to:
1. Set the oven to 190 degrees celsius.
2. Chop the potatoes into chip shapes of your choice. I left on their skins, you don’t have to.
3. Toss the potato shapes in a few glugs of rapeseed oil and generous pinches of both black pepper and sea salt. Spread out across a baking tray covered with baking paper.
4. Bake for 35 minutes, turning over a couple of times during. Take out of the oven once cooked, but leave the oven on.
5. Assemble the sandwich. Chips first, then cheese, then chorizo, then mayo, then more cheese, then sandwich with more chips.
6. Bake for a further 5 minutes.