Now those who are unable to stomach the thought of a chip butty will have switched off already. Those who enjoy occasionally indulging in one may want to consider the idea though.
Simple enough to cook although be careful because it does involve frying in hot oil.
- Wash the potatoes, dry then slice lengthwise in moderately thick chips.
- Heat the oil in a fry pan over a medium-high heat.
- Once the oil is hot then add in the potato chips. Stir well to spread the oil.
- Continue to stir and turn so that they cook evenly.
- Heat the pitta in the toaster. Care needed because it should soften and puff up a little rather than crisp. Allow to cool a little.
- Keep frying the chips until they are browning and a sharp knife pokes easily into them.
- Slice the pitta lengthwise then open to create a pocket.
- Use a slotted spoon to get the chips from the pan into the pitta pocket. Use enough to fill it then put any left onto the side of a serving plate.
- Add some brown sauce and salt into the chip filled pitta pocket then put it onto the serving plate.
- Sprinkle some salt over the chips on the side then add a spoonful of brown sauce.
- Eat your pitta chip butty and enjoy the difference from tradition.