This sandwich. Combining my love with potato chips with my love of tuna since 2014. It’s not a very long history now, but I will look back on this fondly day as a day I had this wonderful epiphany.
That I can eat potato chips without anyone knowing.
Maybe I made this as an excuse to eat potato chips for breakfast. Since I always make my lunches in the morning, I pulled out this unopened bag of salt and vinegar potato chips, and thought to myself: what can I make that will allow me to use these potato chips?
Because eating the whole bag in one sitting sounds like something I would do. But eating potato chips inside a sandwich sounds like a way better solution.
So you know I’m a fan of putting potato chips in my recipes (see my perogie casserole). But this one is so simple, I can’t believe I haven’t thought of it sooner.
And now I have the perfect sandwich to start my first day of teaching on Monday with. I am so nervous, I need this. This will be my comfort.
This Cranberry Potato Chip Tuna Salad recipe is a great sweet and salty lunch idea. So quick and easy to make, perfect to bring to work or school.
- 2 (170 g) cans tuna, drained
- 5 Tbsp mayonnaise
- 3 Tbsp dried cranberries
- 3 Tbsp dried dill weed
- 1/4 cup salt and vinegar chips, crushed
In a medium bowl, mix together the tuna and mayonnaise until fully combined. Fold in the cranberries, dill weed and potato chips until fully incorporated. Enjoy on crackers or in a sandwich.