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Lunchbox Ideas for Picky Eaters

Lunchbox Ideas for Picky Eaters

This blog was written by Lauren Mahesri, pediatric dietitian and the founder of The Pediatric Dietitian. Finding lunchbox ideas for picky eaters that are easy, nutritious, and something your kiddo will actually eat can feel like an impossible job. It’s easy to worry if they’re getting enough nutrition, especially during the busy school day. But the good news is that school lunches don't have to be complicated! With some simple strategies, you can help your kids meet their nutritional needs while avoiding an untouched lunchbox. So let's review an easy structure for packing lunches, tips for picky eaters, and practical lunchbox examples to get you started. How to Build a Better Lunchbox Packing lunch becomes much easier when you follow the same simple structure and rotate through different foods. It helps save you time while making sure you're packing foods that meet your kid's nutritional needs. As a pediatric dietitian, here's the lunchbox structure I recommend (Aim for 1–2 foods from each category): Protein: meat, dairy, eggs, or plant-based options like nuts or beans. This gives your kids steady energy and helps them feel full throughout the afternoon. Fiber: fruits, vegetables, whole grains, beans, nuts, or seeds. Although 95% of kids don't eat enough fiber, it's an important part of regulating their digestion and keeping them full. Snacks like Jackson’s Super Veggie Straws are a great way to help kids meet their fiber goals with 2 grams of fiber per serving through natural sources like yellow peas, sweet potato, and brown rice. fat: avocado, nuts, nut butter, full-fat dairy, or packaged snacks made with real oils (like avocado oil or olive oil). Because fats are needed for energy and brain development, it's important to look at the oils used in your kid's food. Jackson's chips and veggie straws are made with avocado oil which is a nutrition powerhouse that not only keeps kids full, but is also nutritious and anti-inflammatory. Because ingredients matter, the type of oil can make all the difference in your kiddo's school lunch. Something fun: a favorite food, a new snack, or even something simple cut into a fun shape. This keeps kids interested and engaged with their lunch. Tips for Packing Lunch for Picky Eaters Make fruits and veggies fun. Offering fruits and vegetables in different shapes, textures, or formats can help get your picky eater interested. Cut fruit into “fries” with a crinkle cutter, swap in freeze-dried fruit for crunch, or use kid-friendly veggie options like Jackson’s Sweet Potato Chips. Use food chaining. Start with a food your kiddo already likes and make small changes to slowly expand their palette. For example, if they love crunchy crackers, Jackson’s Super Veggie Straws can be a bridge toward more complex flavors of vegetables. Always include a "safe" or "preferred" food. Pack at least one favorite item so your child feels comfortable and is more likely to eat the rest of the meal. Choose "easy to eat" foods. The lunch room can be busy and distracting. Pre-cut foods, peel fruit ahead of time, and use containers that are simple to open. 5 Better-for-You Lunchbox Ideas Now that we have a simple structure and tips to keep kids interested, here are 5 nutritious lunchbox ideas for picky eaters. Lunchbox 1: Turkey & Cheese Roll-Ups with Jackson’s Sweet Potato Chips Turkey + cheese roll-ups (wrap deli turkey and cheese in a tortilla, cut into pinwheels) Pre-cut strawberries Baby carrots with ranch Jackson’s Sweet Potato Chips Lunchbox 2: Mini Pita Pizzas with Jackson's Super Veggie Straws Mini Pita Pizzas (whole grain pita, marinara sauce, cheese, baked until melted) Apple slices with sunflower butter Raisins and nuts trail mix Jackson's Super Veggie Straws Lunchbox 3: Chicken & Cheese Quesadilla with Jackson’s Kettle Chips Chicken & Cheese Quesadilla (whole grain tortilla, shredded chicken, cheese) Steamed edamame Cheese stick Orange slices Jackson’s Kettle Chips Lunchbox 4: SunButter & Jelly Sandwich with Fruit Kabobs and Jackson's Super Veggie Straws SunButter & jelly sandwich on whole grain bread Fruit kabobs (grapes, melon, strawberries) Yogurt cup Jackson's Super Veggie Straws Lunchbox 5: Snacky Lunchbox Sampler Cheese cubes Pepperoni or salami slices Jackson’s Sweet Potato Chips Cucumber slices with hummus Chocolate chip granola bar FAQ What should I do if their lunchbox comes back uneaten? This is common with picky eaters, but it’s a chance to get feedback and work together. Many kids struggle to describe their food experiences and simply label foods as “good” or “bad.” Ask specific, descriptive questions like: Was it too soft? Too mushy? Too spicy? Did it smell funny? This helps them communicate what they do and don’t like. What are allergy-safe options to pack in a lunchbox? There are plenty of safe choices that avoid the top 9 allergens (milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish, sesame). Some ideas include: Protein: chicken, turkey, beef, beans, quinoa Fiber: apples, carrots, blueberries, green beans, sweet potatoes fat: avocado, sunflower seed butter, olive or avocado oil Kid favorites: rice cakes, popcorn, fruit cups, veggie chips Should I avoid seed oils in my kid’s lunch? While seed oils can be controversial, there’s no solid research showing they’re harmful to children’s overall health. They often get a bad reputation because they’re commonly found in highly processed foods that lack nutrients, but seed oils can play a role in promoting normal, healthy inflammation (the kind that helps the body respond to illness and heal). Since seed oils are already common in our food system, look for unsaturated fats like avocado oil and olive oil as a great way to balance overall fat intake. How do I prevent snacks from replacing the main meal? Picky eaters often prefer snacks because they’re easy to eat and familiar. Use this to your advantage! Lunch can still be balanced and nutritious if you follow the structure of protein + fiber + fat + favorite food. Treat snacks as part of the meal, not a replacement. About Lauren Mahesri Lauren Mahesri is a pediatric dietitian and the founder of The Pediatric Dietitian, a private practice specializing in picky eating, sports nutrition, and ADHD nutrition. With a background in child development and nutrition, she became a Registered Dietitian Nutritionist through the University of Houston and has since combined her love for food and working with kids into a career she’s deeply passionate about. Before starting her private practice, Lauren spent years teaching culinary school for kids and working in clinical gastroenterology. These experiences showed her just how powerful food can be in shaping a child’s health and how overwhelming it can be for parents trying to navigate it all. She launched her practice to support families with real-life, evidence-based nutrition strategies that make a lasting impact. Lauren works with children from birth through age 18 on a wide range of nutrition concerns, including picky eating, weight gain or loss, metabolic conditions, teen athlete performance, and starting solids with confidence. Connect with Lauren on Instagram.
Educational

Decoding the FDA New Standards and What it Means for fats

Ever stood in the grocery aisle squinting at a label, trying to figure out what "healthy" actually means anymore? You're not alone. Between shifting science and updated government standards, it can feel like the rules keep changing right when you finally memorized them. Good news: we're here to break down the FDA's new standards, specifically what they mean for fats, so you can shop and snack with a little more clarity and a lot more confidence.Why the FDA Updated the Definition of "Healthy"For decades, the FDA's definition of "healthy" on food packaging was pretty narrow. It mostly zeroed in on limiting individual nutrients like total fat, saturated fat, cholesterol, and sodium. That made sense back in 1994, but nutrition science has come a long way since then.The updated approach takes a more holistic view of eating patterns. Instead of just restricting certain nutrients, it looks at whether a food includes meaningful amounts of food groups like fruits, vegetables, whole grains, proteins, and dairy, while still keeping an eye on added sugars, sodium, and saturated fat.What Foods Could Qualify for the Updated Standard?Under the proposed criteria, foods that lean into whole ingredients and skip excessive added sugar and sodium tend to check the right boxes. Think: Raw fruits and vegetables, naturally rich in vitamins and fiber Whole grains like oats, quinoa, and brown rice Lean proteins such as legumes, fish, and skinless poultry Low-fat dairy options like plain yogurt and cottage cheese Foods with limited added sugars Lower sodium choices like unsalted nuts and fresh produce The common thread? These are all foods built around real, recognizable ingredients rather than a long list of additives.What's Changing on the Front of the PackageThe FDA has also been exploring new front-of-package labeling that would make key nutrition information easier to spot at a glance, rather than buried in fine print. This mirrors similar movement toward transparency, like the addition of added sugars to the Nutrition Facts label a few years back. The goal is simple: less digging, more understanding.What This Means Specifically for FatsHere's where it gets interesting for anyone who has ever wondered if fat is the enemy or the friend. The updated approach doesn't treat all fat as equal, and that's a meaningful shift.Historically, "healthy" labeling focused heavily on limiting total fat and saturated fat across the board. The newer standards take a more nuanced view, acknowledging that not all fats behave the same way in the body. Saturated fat intake is still something health organizations recommend keeping in check, since higher saturated fat intake has been linked to cardiovascular risk in research from groups like the American Heart Association.At the same time, foods naturally rich in monounsaturated and polyunsaturated fats, think avocados, nuts, seeds, and certain oils, are getting more room to shine. The American Heart Association notes that these types of fats also carry fat-soluble vitamins along with them, which is one reason the conversation around fat has grown more nuanced over time.Why This Matters for Your Everyday ChoicesWe know reading nutrition labels can feel like a second job some days. That's exactly why these updates matter. When the definition of "healthy" reflects real, current science instead of decades-old assumptions, it gets a little easier to trust what's on the package and make choices that fit your life, your schedule, and your taste buds.If you're curious about fats specifically and want to go deeper on how different oils behave in the kitchen and beyond, our guide on how avocado oil is made is a great next stop. And if you want a broader primer on how polyunsaturated fats fit into the bigger fat picture, check out our guide to polyunsaturated fats.The Bottom LineThe FDA's updated standards for fats represent a shift toward nuance over blanket restriction, and that's a genuinely encouraging development. Instead of fearing fat across the board, we get to build a better understanding of which fats to enjoy and which to enjoy in moderation. That kind of clarity is worth celebrating. As labeling continues to evolve, staying curious and asking questions about what's in your food is one of the best habits you can build for feeling good about the choices in your cart.Read next: Defining Healthy Snacks: Our Philosophy on Better Ingredients
Recipe
Vegan meal prep bowls topped with crunchy sweet potato chips made with avocado oil

Crunch Time: Vegan Meal Prep Ideas with Sweet Potato Chips

Are your vegan meal prep routines in a rut? Tired of the same old bowls of bland grains and veggies? It's time to add some serious crunch to your weekly meal prep with sweet potato chips!
Recipe
Carolina BBQ Chip Nachos | Tim Clowers

Carolina BBQ Chip Nachos | Tim Clowers

Recipe by Tim Clowers. See it here. Carolina BBQ Chip Nachos! This is what you should make for gameday so entice all your friends that your home is the place to be. BBQ Chip Nachos using @jacksonsnacks Carolina BBQ Potato Chips are a must have. Ingredients: 1 - 5oz Bag of Jackson’s Carolina BBQ Chips 1.5 Cups of Chicken (I used a rotisserie chicken) 12 oz Canned Pinto Beans, drained 3/4 Cup BBQ Sauce 2 tsp Cajun Seasoning 1/4 Cup Onion (I used a sweet onion) 2 Medium Tomatoes 1 Cup Cheddar Cheese, shredded Sour Cream for topping Green Onion for topping Cilantro for topping Instructions: Preheat oven to a broil. Toss the shredded chicken in 1/2 Cup of BBQ Sauce. Set aside. In a separate bowl, toss drained pinto beans with Cajun seasoning. Lightly mash the beans with a spoon. (Can also choose not to mash them at all) In an oiled 10-inch skillet, layer chips evenly on the bottom. Then, layer in this order: BBQ Chicken, beans, 1/2 the tomatoes, onion, drizzle of remaining BBQ Sauce, and top with cheese. Place in the oven for 5 minutes or until everything is warm and cheese is melted. Top with green onion, cilantro and remaining tomatoes. Optional - Serve with sour cream and extra BBQ Sauce. Want more Tim Clowers recipes? Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
Recipe
French Onion Dip | Tim Clowers

French Onion Dip | Tim Clowers

Recipe by Tim Clowers. Watch this recipe in action here. It's a crowd favorite and so easy to make ahead of time. Better served cold, we make this ahead of events and then set in the fridge until guests arrive. We used to make huge batches of this for our catering business and people went crazy for it. In this recipe I'll show you how easily it's made, what to serve with your French Onion Dip along with some tips and frequently asked questions. Ingredients: Butter Sour Cream Red Onion Garlic Powder Jackson's Kettle Chips for serving Instructions: Dice onions In a skillet on medium heat, melt the stick of butter. Then add in onions and reduce the heat to medium-low. Caramelize onions by stirring occasionally in the skillet and cooking for 35-40 minutes. I stired about every 5-7 minutes to make sure nothing burderned. Remo onions from heat and stir in sour cream and garlic powder. Place micture in a bowl, cover and refirgerate for at least 2 hours. French Onion Dip made easy serving it up with some Jackson's Potato Chips for the perfect Tailgate or Holiday Gathering. Want more Tim Clowers recipes? Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
Avocado Oil
Graphic for Cozy Up, Snack Smart: Your Guide to Delicious Fall Treats Without Seed Oils! blog post

Cozy Up, Snack Smart: Delicious Fall Snacks Without Seed Oils!

Cozy fall snacking without seed oils: Jackson’s curates tasty, wholesome picks—avocado-oil chips, savory sticks, granola, bars and more—so you can crunch smarter this season.
Educational
Graphic for Non-GMO Snacks Without Seed Oils You Can Feel Good About blog post

Non-GMO Snacks Without Seed Oils You Can Feel Good About

Discover tasty non-GMO, seed-oil-free snacks - from Jackson's avocado-oil chips to fruit bars, nuts and oat bites - plus quick tips for spotting cleaner, real-ingredient treats.
Educational
Discover the best low-carb and keto snacks

Snack Smart, Stay in Ketosis: The Ultimate Keto-Friendly Snacks

Let's be honest: starting a keto lifestyle can make snack time feel like a minefield. One minute you're cruising along feeling great, and the next you're standing in the snack aisle squinting at a label wondering if that granola bar is secretly loaded with carbs. We get it, and you're not alone. The good news? Keto friendly snacking doesn't have to mean giving up flavor, crunch, or convenience. Whether you're deep into your low-carb journey or just keto-curious, there's a whole world of satisfying options out there. We've pulled together our favorite picks, from pantry staples to snacks you can grab on your way out the door, so you can snack smart without overthinking every bite. Best keto-friendly snacks to try Almonds Crunchy, satisfying, and endlessly portable, almonds are a classic for a reason. A small handful gives you a nice mix of fats and protein, making them an easy addition to your snack rotation. Highlights: Portable, crunchy, easy to portion into small bags for on-the-go snacking. Dietary specifics: Naturally low in carbs, vegan, gluten-free. Why: A simple, no-fuss option that fits easily into a low-carb lifestyle. Avocado Creamy, rich, and endlessly versatile, avocado is a keto favorite for good reason. Slice it, mash it, or turn it into guacamole. It's a snack that never feels boring. Highlights: Creamy texture, versatile prep options, pairs well with just about anything. Dietary specifics: Vegan, low-carb, gluten-free. Why: A whole-food option that keeps snack time interesting. Hard-boiled eggs Hard-boiled eggs are the ultimate make-ahead snack. Prep a batch on Sunday and you've got grab-and-go options ready for the whole week. Highlights: Meal-prep friendly, portable, no special equipment needed. Dietary specifics: Low-carb, gluten-free. Why: Convenient for busy mornings and afternoon slumps alike. Cheese crisps Baked or fried until crispy, cheese crisps deliver that satisfying crunch with a cheesy punch. They come in a variety of flavors, so there's always something new to try. Highlights: Crispy texture, bold cheesy flavor, widely available in stores. Dietary specifics: Low-carb, gluten-free. Why: A savory, chip-like option for those missing traditional crunchy snacks. Beef jerky Chewy, savory, and protein-forward, beef jerky is a road-trip and desk-drawer staple. Just keep an eye on the label for added sugars. Highlights: Portable, long shelf life, satisfying chew. Dietary specifics: Low-carb (check labels for added sugar). Why: A protein-rich snack that travels well. Cucumber slices with cream cheese Crisp, cool cucumber paired with tangy cream cheese makes for a refreshing snack, especially on warmer days when you want something light but satisfying. Highlights: Refreshing, easy to prep, customizable with herbs or spices. Dietary specifics: Low-carb, gluten-free. Why: A light, hydrating option when you want something other than a chip or cracker. Olives Small but mighty, olives bring a briny, bold flavor to your snack lineup. Try a mix of varieties to keep things interesting. Highlights: Bold flavor, portable, pairs well with cheese or charcuterie. Dietary specifics: Vegan, low-carb, gluten-free. Why: An easy way to add variety to your snack routine. Zucchini chips Sliced thin, seasoned, and baked until crispy, zucchini chips offer a fun alternative when you're craving something chip-like but want to mix up your veggies. Highlights: Crispy texture, customizable seasoning, easy to make at home. Dietary specifics: Vegan, low-carb, gluten-free. Why: A homemade option for those who like to experiment in the kitchen. Pork rinds Crispy, crunchy, and carb-free, pork rinds have become a go-to for many low-carb snackers looking for a chip-like crunch without the starch. Highlights: High protein, zero carbs, satisfying crunch. Dietary specifics: Low-carb, gluten-free. Why: A popular pick for anyone craving a savory, crispy snack. Chia pudding Creamy and customizable, chia pudding is a fun way to change up your snack texture. Mix chia seeds with unsweetened almond milk and your favorite flavorings for a make-ahead treat. Highlights: Customizable flavors, make-ahead friendly, creamy texture. Dietary specifics: Vegan, low-carb, gluten-free. Why: A satisfying option when you want something a little different from your usual snack. Unconventional keto snack ideas worth trying Sometimes the best snacking moments come from getting a little creative. If you're in a rut, these fun twists might be just the inspiration you need. Cucumber nachos Swap tortilla chips for cucumber rounds and top with shredded cheese, diced avocado, and your favorite toppings for a crunchy, shareable snack. Seaweed popcorn Craving a popcorn-style crunch? Roasted seaweed sheets, torn into pieces and sprinkled with a little seasoning, make a fun and savory swap. Bacon-wrapped pickles Wrap dill pickle spears in bacon, secure with a toothpick, and bake until crispy. Tangy meets smoky in this playful snack mashup. Avocado fries Coat avocado wedges in egg and a seasoned almond flour mixture, then bake until golden. Creamy on the inside, crispy on the outside. Always check your labels Here's a friendly reminder: always check the label on any packaged snack, even ones you've bought before, to make sure it still fits your goals. Brands can and do change their formulations over time, so what was keto-friendly last year might look different today. And just because one product from a brand fits your needs doesn't mean every product in that lineup does, so it's worth a quick label check each time. The takeaway Keto friendly snacking should feel exciting, not restrictive. Whether you're reaching for a handful of almonds, a batch of hard-boiled eggs, or a crunchy bag of pork rinds, there's a snack out there for every craving and every moment of your day. We think feel good snacking is all about finding real food ingredients you can trust, paired with flavor that keeps you coming back. So go ahead and stock up on your favorites, mix in a few new discoveries, and give yourself permission to enjoy the journey.
Avocado Oil
Spanish Omelette with Potato Chips | Tim Clowers

Spanish Omelette with Potato Chips | Tim Clowers

Recipe by Tim Clowers. Watch this recipe in action here. This Spanish Omelette with Potato Chips is a fun crunchy twist on a classic Tortilla Espanola (also known as Tortilla da Patatas)! This version swaps out sliced potatoes for crispy Jackson's potato chips, making it even easier and ready in no time. These omelettes can be enjoyed at breakfast, lunch, dinner or even served as a tapas appetizer. I've been on the hunt for easy gluten-free breakfasts, so when I came across these Jackson's Potato Chips I knew they'd work perfectly in this recipe. The best part...you can flavor your omelette based on the flavor chips you use! Anything some Habanero Nacho to Cheddar and Sour Cream, they've got it covered. Watch this recipe come to life. Want more Tim Clowers recipes? Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
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Crispy Jalapeno Cheddar Frittata | Tim Clowers

Crispy Jalapeno Cheddar Frittata | Tim Clowers

Recipe by Tim Clowers, see the full recipe here. Ingredients: 12 Eggs, scrambled 1 Cup Heavy Cream 1.5 tsp Salt 1.5 tsp Pepper 2 Jalapeños, veins and seeds removed 1/3 Cup Red Onion, diced 6 oz Cheddar Cheese, shredded 2 Tbsp Olive Oil 5 oz Jackson’s Jalapeño Chips 2 Scallions, use greens for topping 14 oz Pico de Gallo, topping Instructions: Preheat oven to 375°F. Prep Work: Remove seeds and veins from jalapeños. Dice jalapeños and red onion. Slice scallions. Crush chips in a gallon bag. In a cast iron skillet, heat up olive oil and sauté jalapeño and red onion. Scramble eggs in a large bowl. Then add in heavy cream, salt, pepper, shredded cheese. Once veggies are sautéed, add egg mixture into the skillet and lightly stir. Move the skillet into the oven uncovered. After it’s cooked for 10 minutes, add crushed chips on top of the frittata. Cook for another 10 minutes and then allow it to cool before serving with scallions and Pico de Gallo. Want more Tim Clowers recipes? Find more recipes by Tim Clowers here. Get more inspiration by following @cookitwithtim on Instagram.
Educational
Chicken and Sweet Potato Chip Casserole Recipe | Tim Clowers

Chicken and Sweet Potato Chip Casserole Recipe | Tim Clowers

Recipe by Tim Clowers, see the full recipe here. This chicken and sweet potato chip casserole is a comfort dish with a guilt free healthy side! The chicken is crusted in potato chips placed over rice to deliver all the textures and the ease you crave for a busy weeknight meal. My nephew had a brilliant idea to make a 'healthier' casserole with some sweet potato chips we had on hand. We then took it a step further to make it Gluten Free by swapping out the Cream of Chicken for Heavy Cream. Both casseroles turned out amazing! Our kids typically ask for the Cheeseburger Casserole or Southern Chicken Casserole, but we may have found a new favorite with this one! What is Dredging Dredging is the process that gives your meat a crisp well-adhered crust. It's a standard breading procedure. To get your breading to stick to your meat, it's important you follow the steps in order. PAT MEAT DRY. You want to make sure your raw chicken is patted dry with a paper towel before coating it in the flour. SEASONING FLOUR. Before dunking the chicken in the flour, mix seasonings in to further flavor your chicken. Think of the flour as the "glue" for the egg wash. EGG WASH. Dunk floured chicken into the egg but don't let it sit and soak in the bowl. Just coat it and remove it. FINAL COATING. Lastly, place the chicken in a bowl of your crust topping. Here, we just crushed up sweet potato chips from Jackson's. Press the coating onto the chicken to make sure it's completely coated. Ingredients 1 Lb Chicken Breasts sliced thin 5 Oz Bag of Sweet Potato Chips 1¼ Cup Rice Flour 5 Eggs 4 Cups Cooked Rice 10 Oz Birds Eye Mixed Vegetables 10.5 Oz Cream of Chicken Condensed Soup or heavy cream for gluten free 1 Cup Cheddar Cheese shredded 1½ teaspoon Garlic Powder 1 teaspoon Salt 1 teaspoon Pepper 1 teaspoon Paprika Instructions Prepping and Dredging Chicken Mix together seasonings. Mix half the seasoning into a bowl of 1 ¼ Cup of Rice Flour. Scramble eggs in a second bowl. Finely crush up potato chips in a ziplock bag and then place into a third bowl. Pat chicken dry and then coat with rice flour. Dunk floured chicken into egg bowl and coat completely. Don't let the chicken breasts sit in the egg wash. Coat chicken in the crushed potato chips. Firmly press the crumbs onto the chicken. Air fry the chicken breasts for 12 minutes on 350°F. Flip half way. Preheat oven to 350°F for baking later. Building the Casserole Season the cooked rice with the remaining seasoning. Mix in the bag of vegetables and cream of chicken into the rice. Start the build the casserole by placing the rice mixture on the bottom of a baking dish and pressing it down with a spatula. Top the rice with ½ of the shredded cheddar cheese. Once chicken is cooked, slice it and place onto the cheese layer in the baking dish. Top with remaining cheese and bake at 350°F for 30 minutes. Want more Tim Clowers recipes? Find more recipes by Tim Clowers here. Get more inspiration by following @cookitwithtim on Instagram.
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Salt & Vinegar Potato Chip Crusted Cod | Gluten Free & More Magazine

Salt & Vinegar Potato Chip Crusted Cod | Gluten Free & More Magazine

Recipe provided by Gluten Free & More Magazine. See the full recipe here. If you’re looking for a dinner that’s both fun and flavorful, this Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce is going to be your new favorite weeknight win. It combines tender, flaky cod with the tangy crunch of Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips for a dish that’s as easy to make as it is impressive to serve. It is reminiscent of fish and chips with malt vinegar (which we can’t have because of the gluten). And with a homemade tartar sauce that comes together in minutes, you’re getting a restaurant-worthy meal without ever leaving your kitchen. Ingredients ¾ cup mayonnaise, divided 2 tablespoons finely diced dill pickle 1 tablespoon capers, drained and chopped 1 tablespoon lemon juice 1 teaspoon coarse-grained mustard Kosher or fine sea salt Freshly ground black pepper 1 (5-ounce) bag Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips 4 (6 ounce) cod filets Lemon wedges, for serving Instructions Preheat oven to 400°F. Line a baking sheet with parchment or a silicon baking mat. Prepare the tartar sauce by combining ½ cup mayonnaise with the pickles, capers, lemon juice, mustard, a small pinch salt, and pepper in a small bowl. Cover and refrigerate until serving. Coarsely crush the potato chips and place in a shallow bowl or plate. Pat the fish dry, brush all over with the remaining mayonnaise, and coat with the crushed potato chips, firmly pressing the chips into the fish. Place on prepared baking sheet and bake for 12 – 15 minutes or until the fish flakes easily. Serve with tartar sauce and lemon wedges.