Pitta Chip Butty

Now for lovers of stodgy British food then there is little that can beat that old favourite of a chip butty. Times move on though so perhaps the tradition needs a little modification.Enter the Pitta Chip Butty as a competitor to the old favourite. Very similar but sufficiently different!

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.

Pitta Chip Butty

Serves 1

Cooking Time: 20 mins


  • 3 small Potatoes (about 3cm/1in in length)
  • 1 Pitta Bread
  • 2 Tbsp Oil
  • 1-2 Tbsp Brown Sauce
  • Salt


  1. Wash the potatoes, dry then slice lengthwise in moderately thick chips.
  2. Heat the oil in a fry pan over a medium-high heat.
  3. Once the oil is hot then add in the potato chips. Stir well to spread the oil.
  4. Continue to stir and turn so that they cook evenly.
  5. 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.
  6. Keep frying the chips until they are browning and a sharp knife pokes easily into them.
  7. Slice the pitta lengthwise then open to create a pocket.
  8. 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.
  9. Add some brown sauce and salt into the chip filled pitta pocket then put it onto the serving plate.
  10. Sprinkle some salt over the chips on the side then add a spoonful of brown sauce.
  11. Eat your pitta chip butty and enjoy the difference from tradition.


Perhaps somewhat different from the regular British chip butty. I do get a little weary of sliced bread sometimes. That means a change which is exactly what this Pitta Chip Butty is.

Another easy one to make and it is certainly a filling lunch. Perhaps add some salad on the side to make it a little healthier.

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