The Supermarket Gourmet

by Buck Reed
Chips on Sandwiches

In almost every measure, our society is at the top of the world. Okay, let’s leave politics and nuclear superiority out of this; instead, let’s look at the grocery store, where we can find a whole aisle—and sometimes more—loaded with the widest variety of chips ever. I doubt anyone in the past could have even imagined the variety of chips that is available today. Chips are no longer just limited to potatoes. Different cut types and flavors of chips are available to anyone with a few dollars for purchase. We eat like royalty—no, better than royalty of the past. I remember growing up, we had plain potato chips. Later, potato sticks were introduced, which was like eating nothing at all. Then, chips in a can followed, which were conveniently packaged but really didn’t make anything better. Putting chips on your sandwich gave it a pleasant crunch, but, sadly, only a one-tone-flavored addition.

Putting chips on our sandwich started with the British (they seem to start everything). Aside from bringing Indian food to the culinary world, our friends across the pond started the trend of putting chips (French fries and crisps [chips] on their sandwiches). Not really a world-changing event, but it was an idea that was ahead of its time. Chips just needed to catch up.

Now, we have an overabundance of flavors to choose from, so the days of plain or ripple cut as our only choices are behind us. Obviously, we need to dust off our gourmet chops and take a hard look at the different flavors and match them up with the proper sandwich.

Once again, I will not be mentioning brand names, as they are not paying me to do so. Not that I am against monetizing my article (it should be noted that I may look noble here, but in reality, I am prepared to be bought by the big chip multinationals). Rest assured, dear readers, if I am approached, my deal will include a coupon or a free sample for all of you! While we are waiting for me to sell out for a fat check, here are few ideas to delight your palate: Peanut Butter & Jelly—with plain potato chips; Tuna Salad—with cheddar potato chips; Egg Salad—with dill pickle potato chips; Philly Cheesesteak—none (well, not in Philadelphia, anyway); Turkey—with barbeque potato chips; Ham & Cheese—with pretzel chips; Grilled Cheese—with cheese puffs; Roast Beef—with jalapeno potato chips; BLT—with hickory smoked potato chips; Italian Sub —with salt & vinegar potato chips; Cubano—with plantain chips; Pulled Pork—with spicy sweet chili potato or corn chips; Pit Beef—with onion-flavored corn chips; Brisket—with barbeque chips; Club—with salt & pepper potato chips.

These are a few suggestions, but by no means the end of the list. Don’t be afraid to mix it up with kettle cooked potato chips or any of the different flavored corn chips. They are even making chips out of beans. The flavor combinations are only truly limited in this case by your imagination and your desire to browse the chip aisle. We should forget our differences for a minute and dance in the streets. Oh, what a wonderfully magical time to be alive!

Brisket with pretzel chips.