Seafood Salad Pockets with Homemade Potato Chips

I was lucky enough to come across some free jumbo shrimp, and lobster tail, and wasn't exactly sure what I wanted to do with it.  As much as I enjoy both seafood options by themselves, I wanted to make it a whole meal, as opposed to something that my husband and I picked at sitting at the dinner table.  With summer in the air, I decided that it would be a nice treat to have a nice seafood pocket with some potato chips.  *GASP* Potato chips???  Yes, potato is not bad for you, and chips are not bad for you, if you don't go dropping the chips in a giant fryer.  

Although I typically substitute Fat-free Greek yogurt for mayo, every once in a while I have to feed my husband textures and tastes of "real food" in order to satiate his sandwich needs.  *GASP*  Mayonnaise???  Yes, given the right mayo, (I use an Olive Oil based mayo), in a small quantity, it can give you the flavors and textures you crave, without all the crap that's in your typical full-fat mayonnaise.  

Ingredients:
1 lb. Shrimp, cooked, shelled and de-veined
1 Lobster tail, cooked, and shelled
Salt and pepper to taste
1 tbsp. Olive oil based Mayonnaise
1 Celery stalk, thinly sliced
1 tbsp. Lemon juice
1 tsp. Dill
1 Russet potato, thinly sliced
Non-stick Olive Oil spray
1 tbsp. Extra-virgin Olive Oil
1 c. Baby spinach
2 Whole-wheat pockets

To prepare the seafood salad, place the shrimp in a food processor and pulse until you reach a desired consistency.  I like mine small because I keep the lobster chopped into larger chunks, in order to keep the lobster the main texture of the sandwich.  In a medium bowl, place the shrimp, chunked lobster, salt, pepper, mayo, celery, lemon juice and dill and mix.  Season to your liking.  Cut your pocket in half, place your spinach leaves, and spoon in however much seafood salad you would like.  I made a sandwich for both my husband and I, and still had some left over to eat on a regular salad the next day.

To prepare the potato chips, preheat oven on 350 degrees, and thoroughly wash the potato.  When the potato has dried, cut off a small part of one end, take a mandoline slicer set at 1/8" slice, and slice your potato.  Watch your fingers!  If you don't have a mandoline, you can always slice them with a sharp knife, however, unless you're a trained chef (which I am not) getting the slices thin enough for them to bake like real chips is very, very difficult.  

In a bowl, toss the potato slices with olive oil, salt and pepper.  Place them on a large parchment paper lined baking sheet, making sure they are in a single layer.  Place the baking sheet in the oven and allow to cook for 12 minutes.  Turn the slices over, and continue to bake for an additional 5 minutes, checking on them periodically to see if they have browned.  If you want them nice and crispy, you'll want to see them really browned, otherwise the chips will be soggy and chewy.   Allow to cool for about 10 minutes, and serve with your seafood salad pocket, or the sandwich of your choice.  

You can also use this chip recipe with sweet potatoes, if you want an even healthier version.  I just so happened to have used my sweet potato the day before for grilled wedges, so I went with regular potatoes, which was nice because it felt like a day at the beach eating this sandwich with these chips.