Monster Munch Chip Butty
Photo Courtesy of Network 10
Ingredients for Main
- 4 Slices of White Bread
- 220g Butter, Softened
- 50ml Butter Milk
- 2 Medium Dutch Cream Potatoes, Sliced on a Mandolin, 2mm
- 20g Onion Powder
- 10g Vinegar Powder
- 5g Fine Salt
- Oil For Deep Frying
- Micro Celery Leaves
Step 1
Firstly, Preheat oven to 60°C and oil in deep fryer to 170°C.
Step 2
For the Toasted Ciabatta, brush 20g of butter onto ciabatta slices. Place into a pan on medium low heat and cook until brown and crisp on both sides. Set aside.
Step 3
For the Whipped Smoked Butter, place the butter and buttermilk into the bowl of a stand mixer fitted with a paddle attachment and mix until fluffy, soft and paler in colour.
Step 4
Cover the bowl with cling film and fill the bowl with smoke from a smoking gun. Set aside for 5 minutes. Repeat smoking process. Uncover and set aside.
Step 5
For the Monster Munch Chips, soak the potato slices in cold water for 5 minutes, rinse and repeat the process a further two times. Drain well and dry with paper towel.
Step 6
Combine the onion and vinegar powders and salt in a small bowl and mix to combine. Set aside.
Step 7
Deep fry potato slices, in batches, until bubbles are no longer coming off the chips and they are golden brown.
Step 8
Remove from the oil and place into a paper towel lined bowl. Sprinkle generously with salt mixture and toss to coat evenly.
Step 9
To serve, place Toasted Ciabatta onto a serving platter. Spread generously with Smoked Whipped Butter and top with chips. Garnish with celery leaves and serve immediately.
