Say what you will about crazy Californians, you just can’t beat the weather. Some people embrace snow and winter sports, but that was never for me. I’m a much happier person since moving back four years ago – I have the windows open in March, adorn my flip-flops in April, and start my garden long before Memorial Day weekend.
And we can enjoy picnics sooner. Not a fake carpet picnic, looking longingly out the window at bare trees. No. A real picnic! With blissful temperatures, a breeze, on a blanket, outside, under full trees.
And picnic food.
You know what I’m talking about; a log of salami, potato salad, pickles, sandwiches, and potato chips. A lot of potato chips.
C’mon, we all love chips! But let’s be honest, not all potato chips are created equal. Amiright? There are potato chips, and then there are Kettle Brand Chips. There are flimsy chips that fall apart in your mouth, and there are substantial Kettle Brand Chips. There are bland chips, and there are Kettle Brand Chips.
Plus, I hate icky stuff in my food. Kettle Brand Chips are made with all natural, Non-GMO ingredients. No trans fats, no MSG…frankly no ingredients that are impossible to pronounce. We all want better food on our plate, and Kettle Brand Chips has been making chips for over 30 years. They’ve perfected it.
When they contacted me to try some new flavors out, I jumped at the chance. It’s always nice when you go in to review something, knowing there’s no possible way it could be bad.
I bought one bag each of their Sea Salt, Sea Salt & Vinegar, Jalapeño, Backyard Barbeque, Spicy Thai, Zesty Ranch, Fully Loaded Baked Potato, New York Cheddar, Honey Dijon, and Sour Cream and Onion. Paul, the kids, and I pretty much had a Kettle Brand Chip love fest. It was a tough job, but somebody had to do it ;-)
I decided on the classic Sour Cream and Onion to incorporate into a recipe. But I really could not have gone wrong with any of these.
You know those casseroles where there are smashed chips on the top? Well, when I was growing up, I used to smash chips and put them on a sandwich. So I decided to make a classic tuna and egg salad with Kettle Brand Chips crushed and mixed in. Why add the extra work of grabbing something else off the plate to eat when you can do it all in one bite? Total winner!
We don’t all live near Willamette, Oregon, where Kettle Brand Chips are made. But we do live near a grocery store that carries them. And for that, Kettle Brand Chips have found a nice, cozy little home in my pantry.
(Disclosure: This post is sponsored by Kettle Chips – I received compensation for recipe development and my time. My recipe was created using Kettle Chips, which you would already find in my pantry. Opinions are my own.)
Open-Faced Tuna and Egg Salad with Kettle Chips
Prep time: 15 minutes
• 1/3 cup light mayonnaise
• 1 1/2 teaspoons dijon mustard
• 1 tablespoon dill picke relish
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• pinch of cayenne
• 1 (10 ounce) can solid white tuna in water
• 3 hard boiled eggs. chopped
• 1 cup crushed sour cream and onion Kettle potato chips
• bread and lettuce for serving
In a medium bowl, whisk together the mayo, mustard, pickle relish, onion powder, salt, pepper, and cayenne. Gently fold in the tuna, chopped eggs, and potato chips.
Serve on bread or rolls of your choice with some leafy greens.