10 Ready-Salted, or Plain, Crisp Sandwich Recipes

Updated on December 15, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Spanish chorizo and salsa crisp sandwich served with spicy roasties
Spanish chorizo and salsa crisp sandwich served with spicy roasties

Ready-salted (sometimes simply referred to as plain) crisps or potato chips are probably the most basic of all the many wondrous flavours available in modern times. While this may seem off-putting to many and lead to them being branded as boring or at least unimaginative, it gives them a very definite advantage when pairing them with other items in the construction of a sandwich. It is their very simplicity that means they go well with far more ingredients than would many of their more eye-catching counterparts. The recipes featured below can definitely, therefore, simply be considered a very definite starter for ten.

Ham and Blue Cheese Salad and Crisp Rolls

Cold roast ham, blue cheese and mixed leaf salad with crisps on bread rolls
Cold roast ham, blue cheese and mixed leaf salad with crisps on bread rolls

Ingredients

  • Generous handful mixed green salad leaves of choice
  • 8 small bite sized pieces leftover roast ham
  • 8 small bite sized chunks blue cheese
  • 2 soft bread rolls
  • Butter (optional)
  • Individual serving pack ready salted crisps

Instructions

Click thumbnail to view full-size
Washing mixed leaf saladLeftover roast ham and blue cheeseHam, blue cheese and mixed leaf salad on rollsCrisps arranged over ham and blue cheese salad
Washing mixed leaf salad
Washing mixed leaf salad
Leftover roast ham and blue cheese
Leftover roast ham and blue cheese
Ham, blue cheese and mixed leaf salad on rolls
Ham, blue cheese and mixed leaf salad on rolls
Crisps arranged over ham and blue cheese salad
Crisps arranged over ham and blue cheese salad
  1. Wash the salad in a colander under running cold water and either dry in a salad shaker or between two sheets of kitchen paper.
  2. Put the salad in a large bowl and add the ham and blue cheese chunks. Use your hand to gently toss/mix.
  3. Cut the rolls in half horizontally and spread each opened half with butter.
  4. Arrange half the ham and blue cheese salad on the bottom part of each roll.
  5. Lay half the pack of crisps on top of each salad bed and close the rolls over to serve.

Cheese, Tomato, Onion and Ready Salted Crisps Sandwich

Cheese melted over tomato and red onion topped with ready salted crisps sandwich
Cheese melted over tomato and red onion topped with ready salted crisps sandwich

Ingredients

  • 2 slices white bread
  • 1 medium tomato
  • 3 or four slices from a peeled and halved red onion
  • 5 or 6 slices cheddar or similar cheese, or as required
  • Black pepper
  • Handful of ready salted crisps

Instructions

Click thumbnail to view full-size
Cheddar cheese, red onion and tomatoTomato slices laid on breadRed onion strands top tomatoCheese arranged on tomato and onionCheese melted over tomato and onionCracked black pepper seasons cheeseReady salted crisps top cheese
Cheddar cheese, red onion and tomato
Cheddar cheese, red onion and tomato
Tomato slices laid on bread
Tomato slices laid on bread
Red onion strands top tomato
Red onion strands top tomato
Cheese arranged on tomato and onion
Cheese arranged on tomato and onion
Cheese melted over tomato and onion
Cheese melted over tomato and onion
Cracked black pepper seasons cheese
Cracked black pepper seasons cheese
Ready salted crisps top cheese
Ready salted crisps top cheese
  1. Put your kitchen grill/broiler on to preheat to its highest setting.
  2. Finely slice the tomato and lay the slices in an even layer on one of the slices of bread.
  3. Separate the onion slices in to strands and arrange over the tomato slices, topping with the cheese slices to ensure complete covering.
  4. Lay your creation on the grill pan and place under the heat until the cheese starts to bubble.
  5. A spatula is best used to lift the assembly to a wooden chopping board where the cheese should be seasoned with some black pepper.
  6. Arrange the crisps on top of the cheese, top with the second slice of bread and press down lightly before cutting in half with a large sharp knife.

Spicy Baked Chicken Thighs and Ready Salted Crisp Rolls

Spicy baked chicken thigh meat and lain crisp rolls
Spicy baked chicken thigh meat and lain crisp rolls

Ingredients

  • 2 large whole chicken thighs
  • 2 teaspoons ground turmeric
  • Black pepper
  • 3 slices from peeled and halved red onion
  • 1 large red chilli
  • Salt
  • 2 soft bread rolls
  • Butter
  • Single serving pack of ready salted crisps

Instructions

Click thumbnail to view full-size
Skin peels easily from chicken thighsSeasoning chicken thighsMarinated chicken thighsOven ready chicken thighsBaked chicken thighsTurning chicken thighs in juicesMeat plucked from baked chicken thighsChicken thigh meat arranged on buttered rollsChicken and ready salted crisps bread rolls
Skin peels easily from chicken thighs
Skin peels easily from chicken thighs
Seasoning chicken thighs
Seasoning chicken thighs
Marinated chicken thighs
Marinated chicken thighs
Oven ready chicken thighs
Oven ready chicken thighs
Baked chicken thighs
Baked chicken thighs
Turning chicken thighs in juices
Turning chicken thighs in juices
Meat plucked from baked chicken thighs
Meat plucked from baked chicken thighs
Chicken thigh meat arranged on buttered rolls
Chicken thigh meat arranged on buttered rolls
Chicken and ready salted crisps bread rolls
Chicken and ready salted crisps bread rolls
  1. Peel the skin from the chicken thighs. This is very easy and the skin should come away in a whole piece in each instance.
  2. Lay the thighs fleshy sides up in a suitable casserole dish and scatter each with a teaspoon of the ground turmeric. Season further with some black pepper and use your hands to rub the seasonings gently in to the flesh, not forgetting the undersides. Ideally, the lid should now be put in place and the thighs left for at least an hour to marinade (but not in the fridge).
  3. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  4. Thinly slice the chilli in to discs and separate the onion in to strands. Scatter both over the chicken thighs and season with a little salt.
  5. Put the lid back on the casserole dish and cook in the hot oven for thirty minutes.
  6. Take the dish from the oven and carefully remove the lid. A slotted spoon should be used to turn the chicken thighs over on to their flesh sides before the lid is replaced and the thighs are left to cool to an extent where they can be comfortably handled. Half an hour should be more than enough time.
  7. Pluck the flesh from the chicken thighs in small bite sized chunks and sit briefly on a plate.
  8. Cut the rolls in half and spread with butter. Lay half the chicken on the bottom half of each roll.
  9. Top the chicken with the crisps and close the rolls over.

Chilli Chicken, Spiced Onions and Crisps Naan Sandwich

Chilli spiced baked chicken, Indian spiced onions and ready salted crisps naan sandwich
Chilli spiced baked chicken, Indian spiced onions and ready salted crisps naan sandwich

Ingredients

  • 2 whole chicken thighs
  • 3 teaspoons medium chilli powder (2 for chicken and 1 for onions)
  • Black pepper
  • 2 tablespoons tomato ketchup
  • ½ teaspoon ground fenugreek
  • 1 tsp sugar
  • Juice of half a lemon
  • ½ teaspoon dried mint
  • Salt
  • 8 to 10 inch garlic and coriander (cilantro) naan bread
  • Ready salted crisps as required

Instructions

Click thumbnail to view full-size
Seasonings are scattered over chicken thighsAssembled spiced onion sauce ingredientsSliced onion is added to sauceChilli baked chicken thighsGarlic and coriander naan breadChilli chicken on naanSpiced onions are spooned on to chickenCrisps are arranged on top of spiced onionsTop half of naan is laid in place to complete sandwich
Seasonings are scattered over chicken thighs
Seasonings are scattered over chicken thighs
Assembled spiced onion sauce ingredients
Assembled spiced onion sauce ingredients
Sliced onion is added to sauce
Sliced onion is added to sauce
Chilli baked chicken thighs
Chilli baked chicken thighs
Garlic and coriander naan bread
Garlic and coriander naan bread
Chilli chicken on naan
Chilli chicken on naan
Spiced onions are spooned on to chicken
Spiced onions are spooned on to chicken
Crisps are arranged on top of spiced onions
Crisps are arranged on top of spiced onions
Top half of naan is laid in place to complete sandwich
Top half of naan is laid in place to complete sandwich
  1. Peel the skin from the chicken thighs and sit them in a casserole dish. Scatter each with a teaspoon of chilli powder and some black pepper. Rub the spice in to the meat with your fingers, remembering to do the undersides. Cover and leave to marinate for at least an hour.
  2. Spoon the tomato ketchup in to a glass or stone bowl - don't use a plastic one as it will become almost irrevocably stained. Add the fenugreek, teaspoon of chilli, sugar, mint and lemon juice. Season with a little salt and stir well to fully combine.
  3. Peel the onion and cut it in half down through the central core. Lay each half flat and moderately finely slice. Separate the slices in to strands and add to the bowl of spicy tomato sauce. Stir fold very thoroughly until you can see all the onion strands are fully coated in the sauce. Cover with plastic wrap and refrigerate until required.
  4. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  5. Season the chicken thighs with a little salt and cook in the heated oven for thirty minutes.
  6. When the thighs are done, take them from the oven, turn them on to their flesh sides and set them aside - still covered - to cool.
  7. The naan bread should be reheated per the instructions on the pack. This usually involves sprinkling it with a little cold water and heating it for a minute on each side under a very hot grill/broiler.
  8. Lay the naan presentation side down on a chopping board and cut it in half across the way. Pluck the meat from the chicken thighs and lay on the larger half of the naan.
  9. Spoon some of the spiced onions on to the chicken (the excess will keep covered in the fridge for up to a couple of days) and top with the crisps before laying the second half of the naan bread in place.

Spiced Beef Steak, Pickled Onions and Crisps Sandwich

Spice marinated fried steak, crisps and shredded pickled onions sandwich
Spice marinated fried steak, crisps and shredded pickled onions sandwich

Ingredients

  • 4 to 6 ounce pimento/allspice seasoned thin frying steak (sometimes sold branded as spiced beef ham or raw beef ham)*
  • Vegetable oil for frying
  • 3 medium to large pickled onions
  • 2 slices white bread
  • Butter
  • Ready salted crisps
  • Black pepper

*Steak could of course be bought plain and spiced/seasoned per your own preference

Instructions

Click thumbnail to view full-size
Starting to fry spiced steakSteak is turned to fry on second sidePickled onions are carefully slicedRested steak is laid on first slice of breadCrisps and pickled onions are arranged on top of steakSecond slice of bread completes assembly of steak and crisp sandwich
Starting to fry spiced steak
Starting to fry spiced steak
Steak is turned to fry on second side
Steak is turned to fry on second side
Pickled onions are carefully sliced
Pickled onions are carefully sliced
Rested steak is laid on first slice of bread
Rested steak is laid on first slice of bread
Crisps and pickled onions are arranged on top of steak
Crisps and pickled onions are arranged on top of steak
Second slice of bread completes assembly of steak and crisp sandwich
Second slice of bread completes assembly of steak and crisp sandwich
  1. Steaks of this type can sometimes be a little bit tough, however well they are cooked and rested. It is important therefore to lightly bash it with a tenderising mallet (or massage it firmly between your fingers for a minute or so) to soften the tendons.
  2. Pour a little oil in to a frying pan and bring it up to a high heat. Add the steak and fry for a minute and a half on each side. Set aside to rest for a couple of minutes.
  3. Very carefully, slice the pickled onions and separate best you can in to strands.
  4. Butter the bread and lay the steak on one slice. Top with the crisps, the pickled onions and season with black pepper.
  5. Put the second slice of bread on top, press down lightly and cut in half.

Hard Boiled Egg and Ready Salted Crisps Sandwich

Mashed hard boiled egg and dill crisp sandwich
Mashed hard boiled egg and dill crisp sandwich

Ingredients

  • 2 large eggs
  • 1 ounce (¼ stick) butter
  • Generous pinch dried dill
  • White pepper
  • 2 slices white bread
  • Ready salted crisps

Instructions

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Eggs are put on to boilMashing eggs, butter and seasoningMashed egg is spread on breadCrisps arranged on top of eggTop slice of bread is laid in place
Eggs are put on to boil
Eggs are put on to boil
Mashing eggs, butter and seasoning
Mashing eggs, butter and seasoning
Mashed egg is spread on bread
Mashed egg is spread on bread
Crisps arranged on top of egg
Crisps arranged on top of egg
Top slice of bread is laid in place
Top slice of bread is laid in place
  1. Take the eggs from the fridge a minimum twenty minutes before they are to be cooked.
  2. Add the eggs to a pot and add plenty of cold water to ensure they are comfortably covered.
  3. Put the pot on to a high heat until the water starts to boil then reduce the heat to achieve a moderate simmer for seven minutes.
  4. Take the pot to your sink and run cold water in to it for ten to twenty seconds until the eggs can be comfortably handled. Crack the eggs on a hard surface, peel and add them to a bowl.
  5. Add the butter to the hot eggs, the dried dill and season with a little white pepper. Mash with the back of a fork.
  6. Lay one slice of bread on a chopping board and spoon on the egg mixture, spreading it out evenly with a knife.
  7. Top with egg with the crisps followed by the second slice of bread before pressing down gently and cutting in half to serve.

Smoked Salmon, Salad and Ready Salted Crisps Sandwich

Smoked salmon, balsamic seasoned salad and crisps sandwich
Smoked salmon, balsamic seasoned salad and crisps sandwich

Instructions

  • 2 or 3 green lettuce leaves
  • 2 or 3 slices from a peeled and halved red onion
  • Black pepper
  • Splash of balsamic vinegar
  • 2 slices white bread
  • Butter
  • 2 slices cold smoked salmon (2 or 3 ounces)
  • Ready salted crisps

Instructions

Click thumbnail to view full-size
Balsamic vinegar is added to saladButter is spread on breadSeasoned salad bed on breadSmoked salmon slices are laid on breadSmoked salmon is seasoned with black pepperCrisps are arranged on smoked salmonTop is placed on smoked salmon, salad and crisps sandwich
Balsamic vinegar is added to salad
Balsamic vinegar is added to salad
Butter is spread on bread
Butter is spread on bread
Seasoned salad bed on bread
Seasoned salad bed on bread
Smoked salmon slices are laid on bread
Smoked salmon slices are laid on bread
Smoked salmon is seasoned with black pepper
Smoked salmon is seasoned with black pepper
Crisps are arranged on smoked salmon
Crisps are arranged on smoked salmon
Top is placed on smoked salmon, salad and crisps sandwich
Top is placed on smoked salmon, salad and crisps sandwich
  1. Wash the lettuce leaves, pat dry with kitchen paper, roll and shred. Add them to a bowl along with the red onion, separated in to strands. Season with some black pepper and the balsamic vinegar. Stir fold with a wooden spoon to combine.
  2. Butter the two slices of bread, spoon the salad on to one slice and arrange in an even layer. You may not need it all.
  3. Place the smoked salmon slices on top of the salad bed and season with a little more black pepper.
  4. Add the crisps to the smoked salmon, top with the second slice of bread, press down lightly and cut in half to serve.

Onion and Chive Cottage Cheese and Plain Crisps Sandwich

Onion and chive cottage cheese, red onion and ready salted crisps sandwich
Onion and chive cottage cheese, red onion and ready salted crisps sandwich

Ingredients

  • 2 slices white bread
  • Butter
  • 2 or 3 tablespoons onion and chive cottage cheese
  • 3 thin slices from peeled and halved red onion
  • Ready salted crisps

Click thumbnail to view full-size
Onion and chive cottage cheese and red onion strands on breadReady salted crisps on cottage cheese bed
Onion and chive cottage cheese and red onion strands on bread
Onion and chive cottage cheese and red onion strands on bread
Ready salted crisps on cottage cheese bed
Ready salted crisps on cottage cheese bed
  1. Butter the two slices of bread and spoon the cottage cheese on to one slice, spreading it out in to an even layer.
  2. Separate the red onion slices in to strands and arrange on top of the cheese.
  3. Lay the crisps on top of the onion and cheese, top with the second slice of bread, press down and cut to serve.

Venison Grillsteaks with Redcurrant Salad and Crisps Rolls

Venison grillsteaks on soft bread rolls with redcurrant sauce dressed salad and ready salted crisps
Venison grillsteaks on soft bread rolls with redcurrant sauce dressed salad and ready salted crisps

Ingredients

  • 2 venison grillsteaks or burgers
  • Vegetable oil for frying
  • 3 large lettuce leaves
  • 3 slices from peeled and halved red onion
  • 2 teaspoons redcurrant jelly
  • Black pepper
  • 2 soft bread rolls
  • Single serving pack of ready salted crisps

Instructions

Click thumbnail to view full-size
Venison grillsteaksStarting to fry venison grillsteaksWashing lettuce leavesRedcurrant dressed salad ingredientsVenison grillsteaks are set aside to restRedcurrant dressed salad is formed as beds on roll bottomsVenison grillsteaks are laid on salad bedsCrisps are arranged on top of venison grillsteaks
Venison grillsteaks
Venison grillsteaks
Starting to fry venison grillsteaks
Starting to fry venison grillsteaks
Washing lettuce leaves
Washing lettuce leaves
Redcurrant dressed salad ingredients
Redcurrant dressed salad ingredients
Venison grillsteaks are set aside to rest
Venison grillsteaks are set aside to rest
Redcurrant dressed salad is formed as beds on roll bottoms
Redcurrant dressed salad is formed as beds on roll bottoms
Venison grillsteaks are laid on salad beds
Venison grillsteaks are laid on salad beds
Crisps are arranged on top of venison grillsteaks
Crisps are arranged on top of venison grillsteaks
  1. The venison grillsteaks/burgers could of course alternately be grilled or even barbecued but in this instance they were shallow fried. A little oil was brought up to a medium heat before the grillsteaks were gently fried for ten minutes each side until done (per the instructions on the pack).
  2. When the venison is on to cook, wash the lettuce leaves, roll and shred. Add to a bowl with the separated strands of red onion, redcurrant jelly and a little black pepper. Stir gently but very well to fully combine.
  3. When the venison is done, set aside to rest and cut the rolls in half. Toast lightly on their cut sides.
  4. Spoon some of the salad on to the bed of each roll and arrange to form beds for the grillsteaks.
  5. Lay a grillsteak on each salad bed, top with the crisps and the second half of each roll.

Spanish Chorizo, Salsa and Crisp Sandwich with Spicy Roasties

Chorizo, salsa and ready salted crisp sandwich with paprika spiced roast potatoes
Chorizo, salsa and ready salted crisp sandwich with paprika spiced roast potatoes

Ingredients

  • 6 small to medium new potatoes
  • Salt
  • 1 inch piece of cucumber
  • 1 small to medium tomato
  • ½ inch thick slice from red onion half
  • 1 large garlic clove
  • Smoked paprika
  • Salt and pepper
  • Drizzle of extra virgin olive oil
  • Vegetable oil for roasting potatoes
  • 2 slices white bread
  • Butter
  • 6 thin slices chorizo (2 inch diameter)

Instructions

Click thumbnail to view full-size
Boiled potatoesPrincipal Salsa IngredientsPrepared salsa ingredientsSalsa ingredients are carefully stirred togetherDrained roasties are spiced and seasonedStarting to assemble chorizo and salsa on breadChorizo and salsa bed for crispsCrisps are laid on chorizo and salsa
Boiled potatoes
Boiled potatoes
Principal Salsa Ingredients
Principal Salsa Ingredients
Prepared salsa ingredients
Prepared salsa ingredients
Salsa ingredients are carefully stirred together
Salsa ingredients are carefully stirred together
Drained roasties are spiced and seasoned
Drained roasties are spiced and seasoned
Starting to assemble chorizo and salsa on bread
Starting to assemble chorizo and salsa on bread
Chorizo and salsa bed for crisps
Chorizo and salsa bed for crisps
Crisps are laid on chorizo and salsa
Crisps are laid on chorizo and salsa
  1. Wash the potatoes and cut them in half. Add them to a large pot of cold water, season with a little salt and bring the water to a simmer for twenty minutes. Drain, allow to steam off for a few minutes then cover and allow to cool completely.
  2. Cut the tomato in half and the cucumber piece in half through the core. Use a teaspoon to scoop out and discard the seeds from both.
  3. Moderately finely dice the tomato, cucumber and onion and add to a glass bowl. Peel the garlic clove and grate it in to the bowl before seasoning with some paprika, salt and black pepper. Drizzle with olive oil and stir well. Cover with plastic wrap and refrigerate until required.
  4. Drizzle a few tablespoons of vegetable oil in to a roasting tray and put it in to the oven before putting the oven on to preheat to 200C/400F/Gas Mark 6.
  5. Take the tray from the oven and carefully add the potatoes, stirring them around with a wooden spoon to fully coat. Roast for ten minutes, stir again and roast for ten final minutes.
  6. Lift the potatoes from the tray with a slotted spoon to a deep plate covered with kitchen paper. Scatter with some paprika.
  7. Butter both slices of bread and lay two slices of chorizo at one short edge. Spoon some salsa on to the half slices nearest the middle, then lay on two more slices half over lapping and repeat twice.
  8. Top the chorizo and salsa with crisps before adding the second slice of bread, pressing down and cutting in half diagonally. Serve with the roast potatoes.

Questions & Answers

    © 2017 Gordon Hamilton

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        11 months ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Peggy and thank you. Yes, the texture element is also a big plus in these sandwiches as well as the flavour. Hope you are tempted to give the concept a try some time!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        11 months ago from Wishaw, Lanarkshire, United Kingdom

        Thank you Linda and I'm glad you also enjoy crisp sandwiches. I hope you're tempted by one of these ideas the next time you indulge.

      • Peggy W profile image

        Peggy Woods 

        11 months ago from Houston, Texas

        Wow! You sound like a sandwich king! You shared so many good sounding recipes here. I never thought of adding potato chips to sandwiches but the crispiness would add another dimension of flavor as well as texture. Good idea!

      • AliciaC profile image

        Linda Crampton 

        11 months ago from British Columbia, Canada

        I eat crisp sandwiches occasionally, but they've never been as good as the ones that you describe. Your collection of recipes is very interesting!

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