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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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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  1. This is a reply to Robert McCune’s, “I tend to do some strange combos with peanut butter. Another favorite is peanut butter, iceberg lettuce, and mayo.” Another longtime favorite here is peanut butter, ketchup, and horseradish — try it before you sneer or scoff! Like this recipe, start with toast. And credit where credit is due. The inventor father of a college classmate invented this one; it is not an original from me, though I may be its biggest mouthpiece!

  2. One of my favorite sandwiches, but one I haven’t had in years. It MUST be made with Welch’s grape jelly & potato chips – neither of which I buy anymore. 🙁

    1. I understand, Martha in KS. My favorite quote from the late Leonard Nimoy is, “A life is like a garden. Perfect moments can be had, but not preserved, except in memory.”

  3. Nice! I like how the flavors and textures work together. I enjoy a grilled PBJ on occasion, now I have another arrow in my PBJ quiver. Thanks for the recipe, and your extraordinary website…oh, and thank you for all the hard work.

    1. What a lovely note to find waiting for us! You are so very welcome, Rich. Thank YOU! Look forward to hearing your thoughts on this PBJ with some crunch when the mood strikes you. (Also, I occasionally indulge in a grilled PBJ, too. Have you ever tried it using freezer waffles in place of bread. Sounds insane, I know. But the Kashi 7 Whole Grain kind have a lovely nuttiness to them, and when you use them straight from the freezer, the outside crisps so nicely while the inside thaws and becomes nice and airy while the PBJ part becomes all gooey and warm. I came up with this when I was working at Real Simple, it’s in their first cookbook, Meals Made Easy. Ridiculously satisfying.)

  4. Now, I’ve been known to stuff a few nice chips (and pickle slices) in a tuna “sangwich” on occasion, but chips in in a PBJ?! That’s taking it to a whole ‘nother salty-sweet-crunch level! Nicely done, LC! (And love that recipe was aptly culled “My Drunk Kitchen!”)

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