Peanut Butter, Jelly, and Potato Chip Sandwich

This peanut butter and jelly sandwich with potato chips is less of a recipe and more of us giving you permission to make something that’s already indulgent and satisfying even more so.

A peanut butter and jelly sandwich with potato chips with one bite gone and some chips scattered around it.

We know. We know. This peanut butter and jelly sandwich with potato chips probably isn’t the sorta recipe—if you can even consider such a simple thing as this to be a recipe—you’ve come to expect from us. Then again, perhaps it is. We have a thing for recipes that are reliable, you know that. But we also like for them to be revelatory. If this recklessly indulgent riff on a childhood classic deeply offends your sensibilities, so be it. But let’s just be honest, shall we? Don’t try to pretend you don’t sometimes indulge in a PB&J. And don’t pretend that the notion of slipping some potato chips into your PB&J didn’t just make your heart skip a beat. We all know that sorta exhilaration. Life is short. Indulge in that more often.

Renee Schettler

What else can I use in my peanut butter sanwich?

PB&J fiends of all ages, you gotta lotta leeway with this little godsend of a sandwich. Consider it a basic blueprint, because thankfully, it accommodates whatever you crave or happen to have on hand, be it whole grain or white bread, crunchy or creamy, jelly or jam, fancy hand-made kettle-cooked chips or cheap store brand crumbs languishing at the bottom of the bag. Whatever you fancy will not only suffice in this recipe, but will be quite swell.

Peanut Butter, Jelly, and Potato Chip Sandwich

  • Quick Glance
  • (4)
  • 5 M
  • 5 M
  • Makes 1 sandwich
5/5 - 4 reviews
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Ingredients


Directions

Take your bread slices and put them in the toaster.

Tester tip: It’s best to adjust your toaster setting low for a perfect warm-to-soft-to-crisp bread ratio. It’s important to have your bread not too toasted because it will detract from the potato chips but you’ll still want your bread warm and firm.

From there, allocate your preferred portion of peanut butter onto each slice of barely toasted bread. Then heap on the jelly. You want to make certain you slather on sufficient sweet jelly to contrast with the salty chips and peanut butter.

Next, dump a handful of potato chips atop 1 slice of jelly-slathered toast and sandwich it with the other jelly-slathered slice. Gently smoosh the sandwich together. Then have at it. And try to not inhale the entire sandwich in 5 seconds flat. Originally published February 26, 2015.

Print RecipeBuy the My Drunk Kitchen cookbook

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Recipe Testers' Reviews

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.

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Comments

  1. About 30 years ago at a cool Burlington VT restaurant they served and I ate and continue to eat today on hearty wheat bread spread with crunchy peanut butter, honey (enough so it drips) banana and potato chips! Yum.

  2. My brother came up with a different variant when we were kids, which we still eat to this day… Rice Chex cereal rather than potato chips. All the crunch, but none of the fat grams or sodium of chips. Admittedly, at the time, it was more a matter of available materials rather than a quest for a more “health conscious” version.

  3. Validation! I’ve been eating PBJ this way for years and thought my sambo was a little weird. I use homemade blueberry jam on mine, so delicious.

  4. This sounds amazing! I always put chips in tuna sandwiches and they’re also great in ham and cheese sandwiches, and Italian combo subs, and…….!!

  5. Oh, where have you folks been for the last *mumble* years? I was doing this back in the …um…decade that doesn’t need to be enumerated.

    Another one is peanut butter and yellow mustard with either saltine crackers or potato chips. The trick to that one is you spread the mustard one piece of bread and the PB on the other, then put the crackers in the middle. If you put the PB and mustard touching, the texture gets all wrong. Also requires a glass of ice-cold milk (although, as an adult, I discovered it goes pretty well with a cold beer.)

    Don’t make that face. Everyone eats something someone else finds weird. I think Cincinnati chili and Frito pie is weird.

    1. Completely with you in terms of everyone eats something that someone else finds weird, Renee. We each have our, what shall I say, quirks that render us even more lovable if a lot more unique. And yeah, we don’t think we invented this recipe, we merely took it upon ourselves to share it.

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