Crunchy Potato Chip Sandwich Recipes

CRISPY SANDWICH

Steps:

• Spread the butter or margarine on one slice of bread (if you are in the North of England people tend to butter both slices. Don't ask me why!). Spread the marmite on one buttered side.
• When you are ready to eat the sandwich, add the crisps in the middle (you should be able to fit in the entire bag).

POTATO CHIP SANDWICH

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!

CRUNCHY POTATO CHIP SANDWICH

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.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

POTATO CHIP CRUNCHIES

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.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

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

CRISPY FISH SANDWICH

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.

CRUNCHY HAM AND CHEESE

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.

CRUNCHY CHICKEN & POTATO CHIP SANDWICH

Steps:

• quart Water 1/4 cup Hot Sauce 1/4 cup Kosher Salt 1/4 cup Sugar 1 1/2 pounds Chicken Cutlets
• Whisk Water, Hot Sauce, Salt and Sugar in a bowl until Salt and Sugar dissolve. Add Chicken and refrigerate at least 1 hour.
• Oil
• In a large Dutch oven heat Oil to 350°F.
• Remove Chicken from Hot Sauce marinade and pat dry. Arrange on a wire rack in a single layer.
• cup Flour 1 teaspoon Salt 1 teaspoon Peppermarinated Chicken
• In a medium bowl, combine the Flour, Salt, and Pepper. Transfer Flour to a mesh strainer and dust Chicken lightly on both sides. Allow to air dry in the refrigerator for 1 hour, keep the Flour.
• seasoned Flourmarinated Chicken
• Remove Chicken from the refrigerator, and dust heavily with more Flour and then press to help cake on the Flour for extra crispiness.
• Fry Chicken in preheated Oil until it reaches an internal temperature of 160°F, about 3-4 minutes. Remove to a paper towel lined plate.
• tablespoons Oil1 tablespoon Cayenne 1/2 teaspoon PaprikaSalt 1/4 teaspoon Garlic Powder 1/2 teaspoon Sugar
• Heat 3 tablespoons Oil in small saucepan over medium heat until shimmering. Add Cayenne, Paprika, Salt, Garlic Powder and Sugar. Cook until fragrant, about 30 seconds. Transfer to a small bowl, and drizzle over the Chicken to serve.
• Potato Buns (to serve)
• Place a schmear of spread on the bottom Bun and top with Chicken. Finish with Coleslaw and Potato Chips.
• cups Shredded Red Cabbage 1/2 cup Shredded Carrot (about 1-2 carrots) 3 Scallions (thinly sliced) 1 Bread & Butter Pickle (chopped) 1 cup Mayonnaise 2 Lemons (juiced) 2 Garlic Cloves (grated) Salt Freshly Cracked Pepper
• For Slaw: Toss together the ingredients in a large bowl until evenly dressed. Adjust seasoning to taste.
• Idaho Potatoes (thinly sliced)
• For Chips: Soak sliced Potatoes in ice cold water for 30 minutes to remove excess starch.
• Drain and pat dry with a clean kitchen towel or paper towels. Allow to dry before frying.
• Vegetable Oil (for frying)
• Heat Oil to 375°F.
• Paprika (to taste) Garlic Powder (to taste)
• Working in batches, fry Chips for 2-3 minutes until crispy but not browned. Remove to a paper towel-lined plate and season immediately with Paprika and Garlic Powder.
• 4 cup Mayonnaise 1 tablespoon Honey 1 teaspoon Paprika
• Spread: Mix together the ingredients until evenly combined.Helpful Tips:1. Don't want to overcook the chicken, cook until it is hot and browning.