One of the gastronomical delights of British cuisine.

Take two slices of bread, preferably white and thick-cut. Lavishly coat them with butter (note, margarine will NOT do). Place chips between them. For the linguistically-challenged out there (ie Americans), chips are thickly-cut deep-fried fingers of potato, kind of like fries but far far better. Anyway, fill the space between the bread slices with chips, coat in lashings of HP Sauce and devour.

The Australian version of the chip butty is a much favoured schoolyard lunch:

Take one small bag potato chips (aka crisps), preferrably salt and vinegar flavour; pour contents into a sesame seed white bread roll, pre-coated by the tuck shop lady in butter, squish, and eat.

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