Most people like potato chips, right?

The kind with ruffles and ridges.

A lot of people like pickles too.

They are both salty, crispy, and often tangy.

I’m a big fan of dill pickles, myself. Which is an odd fact, mostly because I despise the flavor of dill.
But, for some strange reason, when those little cukes are pickled with dill, I’m in heaven.

I have also discovered that not only do many folks enjoy both sandwich and burger accompaniments all at once, there are even times when the chips are enjoyed inside the sammy.
While at first thought the idea sounds completely bizarre to met, I actually get it.

It’s the crunch. I love the crunch. I need the crunch.

So, I bring you the crunch…inside your bread.

Feel free to bake the bread, slap on some Swiss and turkey, and rest assured nothing else is needed on your plate.

Next time, try a burger. Really…make this a bun for your burger.

You’ll love it.

Pickle Potato Chip Bread

1 medium bag ruffled potato chips, divided
2/3 cup dill pickles, finely chopped
3 1/4 cup all purpose flour
1 1/2 tsp. sea salt

1 1/2 cups warm water
1 1/2 tsp. active dry yeast
1 1/2 tsp. sugar

Crunch the bag of chips into rather small pieces. Combine half the crushed chips, the pickles, the flour, and the salt in a large bowl.

Meanwhile, add the yeast and sugar to the warm water in a separate bowl and allow to sit for 10 minutes.

Add the yeast and water mixture to the flour mixture and fold together with a spatula until fully combined.

Cover halfway with a kitchen towel and allow to rise at room temperature for 2 hours.
Transfer to the fridge for at least 4-6 hours (or up to 12 days, tightly covered after 1 day).

Preheat oven to 450 degrees for at least 40 minutes. During this time, remove the bread dough from the fridge, form into a boule (or any shape) with floured hands, and press the remaining crushed chips into the top of the loaf. Transfer to a parchment lined baking sheet to allow to proof at room temperature while the oven heats. Thinly slice in one or two spots with a razor to allow for the steam to escape while baking.

Bake for 25 minutes, until the chips turn a crispy brown color.

Remove from the oven and slather with butter, mayo, or even make a sammy or burger – whatever your pickle and chip loving heart desires.