Chip Week Ends, 

but this is just the beginning for CCBB!!

Fun Chip Week! We had chips twice this week and the first time since last October. 

My salute to Chips & Gravy, Pizza and Beer!!

Everyone loves chips and we found out that you love them most with gravy, mayo, ketchup, vinegar & salt. Eating chips is an art, fingers/ fork, skins/ no skins, fat/skinny. 

Or on a bap. The original Chip Butty!!

Any which way we all love chips. Go on, admit it!!!

CHIP WEEK IS HEATING UP!!

It's official, survey says, you like your chips long, fat, crispy & straight cut! Just the way I like them too and that is the way I like to serve them. 

We have been having some great conversations about chips over on the facebook page and it was getting mouth watering. So much so that this lead to an emergency home delivery!!!

Anne was craving Chippy Chippy Bang Bang Chips and so I had to oblige. It was fun to get going again and can't wait for the season to start up.

So we talked about how you like you chips, but the burning question is what do you like to dip them in? Here are 3 of my favs I prepared this week to celebrate chip week. 

Yummy Chips with mayo, BBQ sauce & ketchup on the side. 

DELICIOUS!!!!

It's International Chip Week!!

IT'S CHIP WEEK!!

Well it's national Chip Week in the UK, so I have taken the liberty of spreading this to Canada and therefore making it INTERNATIONAL CHIP WEEK.


This is so exciting for me and comes at the best time, when I am getting ready to open for the 2012 season here in Queens County.  What a great way to kick off the new season, to talk about chips. 

How do you like them cooked? 

How do you eat them? 

What is your favorite condiment/dip?

I can't wait to delve into these burning questions and have fun talking about chips and sauce.

HAPPY CHIP WEEK!!

Closed for the Season

LOCATION, LOCATION, LOCATION......

I love it, but this season is not good for business!! See you all in the spring. I am crossing my fingers for an early one. 

Chippy Chippy Bang Bang offers Gluten Free Fish & Chips

Yes folks, I had experimented with gluten free before I opened CCBB, but was not sure how I could make it work. After everything has now settled and a new fryer was purchased, it all just fell into place. 

So basically, I save one fryer for chips and one for fish. I have dedicated utensils  and trays for the gluten free and when you place an order for fish & chips, I fry your fish in the dedicated chip fryer.

CCBB chips are made from real No. 1 potatoes, peeled and chopped that very day. The fish is fresh from frozen whole, haddock fillets. Fresh as the day it was caught. The batter is my own secret recipe, with the regular flour substituted with gluten free flour (Bob's Red Mill). 

Feel free to come by CCBB Wednesday-Saturday 11am-6pm, if you have any questions or call on 350-FOOD (3663).