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Monster Crunch Chip Butty Masterchef Simon Toohey

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.

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