Crunchy Potato Chip Sandwich Recipes

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POTATO CHIP SANDWICH

In the Summer, it's tomato sandwiches all the way but when you want a little more to your sandwich, this is always next on my list. OK- So this is a no brainer but it is sooo good! I've eaten sandwiches like this since I was a kid. I recently posted a picture of this on a swap that I had and I wasn't the only one that liked my sandwich like this! If you've never made this, do yourself a favor and try it out. :)

Provided by mydesigirl

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8



Potato Chip Sandwich image

Steps:

  • Spread the mayo on the bread.
  • Place the meat, cheese, pickle, onion if using, tomato and chips onto one slice of bread and top it off with the second slice of bread.
  • Smash it down a bit and hang on! It gets a bit messy!

Nutrition Facts : Calories 447.9, Fat 25.5, SaturatedFat 10.6, Cholesterol 44, Sodium 1382.7, Carbohydrate 39.7, Fiber 2.1, Sugar 5.6, Protein 15.9

2 slices bread or 1 sandwich bun
2 -3 slices of lunch meat, any kind (I use peppered turkey)
1 slice cheese, any kind (I use Colby-Jack)
6 slices pickles (enough to cover)
2 slices tomatoes (not store bought...FRESH)
2 tablespoons mayonnaise
3 slices onions (optional)
ruffled potato chips (as many as you can stack on)

CRUNCHY POTATO CHIP SANDWICH

Make and share this Crunchy Potato Chip Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4



Crunchy Potato Chip Sandwich image

Steps:

  • Spread peanut butter on both bread slices.
  • Place pickle chips on one slice.
  • Top with overlapping potato chips.
  • Close sandwich and eat.
  • *Plain Jane-spread mayonnaise on white bread and top with potato chips.
  • *Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
  • *Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
  • Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.

Nutrition Facts : Calories 324.5, Fat 17.8, SaturatedFat 3.7, Sodium 647.4, Carbohydrate 32.3, Fiber 3.4, Sugar 5.5, Protein 12

2 tablespoons creamy peanut butter
2 slices white bread
4 -6 dill pickle slices
plain potato chips (Lays or Ruffles)

CRISPY FISH SANDWICH

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

Provided by Molly Baz

Categories     Sandwich     Onion     Pickles     Mayonnaise     Dill     Lemon     Egg     Breadcrumbs     Fish     Lettuce     Bread     Summer     Spring     Kid-Friendly     Small Plates

Yield Makes 4

Number Of Ingredients 16



Crispy Fish Sandwich image

Steps:

  • Combine onion, pickles, and pickle brine in a small bowl.
  • Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
  • Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
  • Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
  • Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
  • Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Treat yourself and a friend to a chicken salad sandwich made with crunchy chopped onions and celery. Oh, and the potato chips add a bit of crunch, too!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 2 servings.

Number Of Ingredients 9



Crunchy Potato Chip-Chicken Salad Sandwich image

Steps:

  • Combine first 6 ingredients.
  • Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1210 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 9 g, Protein 28 g

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup seedless red grapes, halved
2 Tbsp. finely chopped red onions
2 Tbsp. finely chopped celery
2 Tbsp. MIRACLE WHIP Dressing
2 tsp. GREY POUPON Harvest Coarse Ground Mustard
4 slices white bread
1/2 cup baby spinach leaves
6 potato chips

QUICK 'N CRUNCHY POTATO CHIP CHICKEN

Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker

Provided by CookingONTheSide

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Quick 'n Crunchy Potato Chip Chicken image

Steps:

  • Mix crushed potato chips and parsley in shallow bowl.
  • Beat egg and Worcestershire sauce in another shallow bowl.
  • Heat oil in 10-inch nonstick skillet over medium-low heat.
  • Dip chicken into egg mixture, then coat with potato chip mixture.
  • Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

4 cups sour cream and onion potato chips, crushed (1 cup)
1 tablespoon parsley flakes
1 egg
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
1 1/4 lbs thin boneless skinless chicken breast halves (about 4 breasts)

POTATO CHIP CRUNCHIES

When my family comes home, I like having treats ready for them. No matter what's on the cookie tray, these are always the first to vanish. -Dorothy Buiter, Worth, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 8 dozen.

Number Of Ingredients 8



Potato Chip Crunchies image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

2 cups butter, softened
1-1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup chopped pecans
1 cup coarsely crushed potato chips
Additional crushed potato chips, optional

TUNA CRUNCH SANDWICHES

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories     dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13



Tuna Crunch Sandwiches image

Steps:

  • Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
  • Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
  • When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

WHITE TRASH POTATO CHIP SANDWICH

Make and share this White Trash Potato Chip Sandwich recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3



White Trash Potato Chip Sandwich image

Steps:

  • Spread both slices of bread heavily with mayo.
  • Pile potato chips high on one slice of bread.
  • Smash other slice of bread on top of potato chips to crush.
  • Enjoy!

2 slices bread
potato chips, your favorite
mayonnaise

CRUNCHY HAM AND CHEESE

Crushed potato chips put the crunch in this appetizing variation on ham and cheese. "Serve this layered sandwich with a bowl of soup, and you'll have one of the best comfort-food meals of your life," assures Karen Wolf of Niles, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10



Crunchy Ham and Cheese image

Steps:

  • Butter one side of each slice of bread. Spread mustard over the unbuttered side of two slices; layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up. , In a shallow bowl, whisk the eggs, milk and onion powder. Place potato chips in another bowl. Dip each sandwich into egg mixture, then coat with potato chips. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

Nutrition Facts : Calories 476 calories, Fat 26g fat (13g saturated fat), Cholesterol 150mg cholesterol, Sodium 1404mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

1 tablespoon butter, softened
4 slices white bread
1 tablespoon Dijon mustard
4 slices process American cheese
2 slices deli ham (1 ounce each)
1/2 medium tomato, thinly sliced
2 eggs, lightly beaten
2 tablespoons 2% milk
1/8 teaspoon onion powder
1 cup crushed ridged potato chips

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