The classic combination of hot chips and bread has been a global phenomenon for years, with different variations from different countries. The chip sandwich, or chip butty, was allegedly invented in 19th-century England and has made its way to Australia, evoking nostalgia in many individuals.
While the era of healthy eating may have led to the removal of the chip butty from school canteen menus, it has recently experienced a revival in Australian cafes. People are drawn to the simple yet satisfying nature of the dish, particularly during times of economic hardship.
A popular Sydney café, Splash, has achieved great success with its meticulously prepared chip butty, featuring thick potato strips between buttered and toasted white bread. The addition of a flavorful curry sauce adds an extra kick and pays homage to the chef’s English heritage.
In nearby Camperdown, Derrel’s café serves a chip “putty” with butter chicken sauce, combining thick fries with a brioche-like bun. The dish is intentionally messy, adding an element of fun and playfulness for diners.
Melbourne’s Glory Us cafes offer a delightful twist on the chip butty, serving it with house-made “HP sauce” and the option to add a fried egg. The dish is a nod to the owner’s British heritage and the family tradition of enjoying chip butties regularly.
While the sandwich’s origins might be contested, its popularity is undeniable. The dish has become a symbol of nostalgia, attracting older customers who remember eating chip butties in their youth. Despite being banned in Australian school canteens due to the prohibition of deep-fried foods, the allure of the chip butty persists.
The revival of retro foods and the affordability of the dish have contributed to its renewed popularity. The industrialised simplicity of the chip butty and its generous portions make it a comforting and filling meal, especially during times of financial strain.
Although a study by statistician Dr James Hind suggests that 12 chips is the perfect portion for a chip butty, chefs and café owners argue that the appeal of the dish lies in its laid-back and unpretentious nature. The dish’s charm is in its simplicity: “It’s hard to get it wrong – it’s like chips, bread, sauce!” as one chef aptly puts it.
In conclusion, the resurgence of chip butties in Australian cafes is a testament to the enduring appeal of comfort food and nostalgia. As people seek solace in familiar flavors during uncertain times, the humble chip butty continues to captivate diners across the country.