Peanut Butter, Jelly, and Potato Chip Sandwich

This was a tasty sandwich! Peanut butter and jelly is a classic sandwich and was improved by adding the potato chips. I usually have chips on the side with all sandwiches but this turned out to be a good all-in-one sandwich.

I really liked the bread ever so lightly toasted. I used Sara Lee Butter Bread, 2 tablespoons Jif Creamy peanut butter (1 on each slice of bread), 2 teaspoons grape jelly (only on 1 slice of bread) and a handful of Golden Flake thin and crispy potato chips. It held together well too. It seems a little silly to write a review of this recipe but it came in handy.

Creamy and crunchy. Sweet and salty. What a great combination!

I made my sandwich with creamy peanut butter, whole-wheat bread, grape jelly and Kettle brand sea salt potato chips. I used a generous tablespoon peanut butter and a little less jelly. Partway into the sandwich, I actually added more potato chips for added crunch. I love the mixture of taste, texture, and sound.

I can't tell you how much fun I've had with this simple sandwich. Now my family and I have started using different chips (jalapeno and peperoncini are favorites). I tend to do some strange combos with peanut butter. Another favorite is peanut butter, iceberg lettuce, and mayo.

For my first foray into this born-out-of-the-munchies dish, I decided to keep it classic: Jif smooth peanut butter, Concord grape jelly, and plain Ruffles potato chips. I toasted some whole-wheat bread (perhaps over-toasted it a little), slathered on about 1 tablespoon of jelly and roughly 2 tablespoons of peanut butter, and sprinkled on the contents of a small bag of chips (a 1-ounce bag, to be specific). Then I smushed everything together in order to crush the chips into a manageable layer and I went for it.

Initially I was met with tons of crunch, a lot of peanut butter, and a little sweetness. I think perhaps my proportions were off. The potato chips and the peanut butter were both very salty and there was not enough jelly to balance it out. I would suggest equal parts peanut butter to jelly.

The beauty of this is the possibility of experimentation, and should you find yourself starving at 2:30 am with peanut butter, jelly, bread, and perhaps BBQ chips, I say go for it. There's no judgements when it comes to potato chip sandwiches, my friends. In 5 minutes start-to-finish, you. too, can enjoy this dorm-room delicacy.

When I was a child, I liked to put potato chips on tuna fish sandwiches, but I gave up that practice long ago. I don’t believe I’d ever tried adding chips to any other kind of sandwich until now. The technique works pretty well with a PB&J, though I don’t know that it’s as enjoyable as with tuna. Perhaps that’s nostalgia talking.

At one serving size of each component, this wasn’t as recklessly indulgent a meal as it might seem, with about 1 tablespoon peanut butter on each of 2 slices of toast, a generous teaspoonful of jelly (times 2) smeared on top of that; and 2 moderate handfuls (about 20) potato chips for the crunch. Why not? Instead of having potato chips on the side, go wild & pc your PB&J once in a while. The bread was pumpernickel. The peanut butter was Whole Foods 365 brand chunky. The jelly was St. Dalfour red raspberry fruit spread. The potato chips were Utz rippled, a fairly thin chip. I made this as a late breakfast or early lunch.

Here’s a little treat for grade schoolers and adults alike, though only as adults will we realize the decadence of adding a bountiful number of fat calories to an otherwise healthful sandwich!

I made my sandwich with a nice multi-grain bread, approximately 2 tablespoons creamy peanut butter, grape jelly, plus the entire contents of a 1.5-ounce bag of Zapp’s kettle-cooked potato chips. I didn’t start in with the intent of using the entire bag. In fact, I started by just popping in a few chips underneath the corner of the sandwich, and then a few more, and so on till the whole bag of chips was gone. The chips were not only nice and greasy-crunchy-salty, but they also added balance to the creaminess of the peanut butter and the sweetness of the jelly.

All in all, this is a quick 5-minute sandwich-making process that led to about another 5 minutes of happy sandwich chomping!

I have to be in the mood for a PB&J. It has to be a good jam or jelly, too, and I am a choosy mother because only Jif will do! I loved the idea of the crunchy chips in the mixture. It was a total of 10 minutes to put together this little gem.

I did this experiment twice. Once with toasted bread and once without. I preferred the untoasted bread. I chose a thick-sliced brioche. I used a smooth peanut butter and an orange marmalade. The chips were kettle fried.