Potato Chip Encrusted Tuna Turnovers

Martha Price


I was recently given quite a few cans of tuna, so I dug into my collection of tuna recipes to see what I could come up with.
I used to make these turnovers for my daughter when she was little; she loved them! Sometimes I would wrap them well in aluminum foil, put them in a wide mouth thermos, and they would still be warm come lunch time at school.
These are a snap to prepare, and are thrifty and good. The potato chip crust makes them a little 'special', for kids and adults!
They can be made into a hearty appetizer by tearing the dough for each biscuit in half and halving the filling.


☆☆☆☆☆ 0 votes

10 turnovers
5 Min
25 Min


  • 2 - 6.5 oz can(s)
    tuna, drained and flaked
  • 2 0r 3 dash(es)
    black pepper
  • ·
    salt, to taste
  • 1/2 c
    cheddar cheese, grated
  • 1/3 c
    sliced green olives (or black)
  • 1/3 c
  • 1 can(s)
    refrigerated 'big & flakey' biscuits
  • 1
    egg, beaten
  • 1 c
    crushed potato chips

How to Make Potato Chip Encrusted Tuna Turnovers


  1. Pre-heat oven to 375 degrees.
  2. Combine the tuna with the salt and pepper, cheese, olives, and mayonnaise.
  3. Separate the biscuit dough into 10 biscuits; roll or press each into a four or five-inch circle. Spoon about 1/4-cup of the tuna mixture onto the center of each biscuit. Fold the dough in half over the filling; press edges with a fork to seal. Make two or three 1/2-inch slits on each top.
  4. Brush each turnover on each side with the beaten egg, then press both sides into the crushed potato chips. Bake on an ungreased cookie sheet for 18 to 24 minutes until deep golden brown.

Printable Recipe Card

About Potato Chip Encrusted Tuna Turnovers

Course/Dish: Fish, Other Snacks, Savory Pies
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #lunch, #thrifty, #snack

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