This peanut butter and jelly sandwich with potato chips is less of a recipe and more like a guideline on how to make something already indulgent and childishly satisfying even more special.
–Renee Schettler Rossi
Peanut Butter, Jelly, and Potato Chip Sandwich
- Quick Glance
- 5 M
- 5 M
- Makes 1 sandwich
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What You Need To Know About Making This PB&J With Potato Chips
PB&J fiends of all ages, you gotta whole lotta leeway with this little godsend of a sandwich. Consider it instead 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.
Recipe Testers Reviews
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!
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.
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.
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.
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.