Wait, wait, wait. You were fine with the savory of peanut butter, texture, mouthfeel and crunch of the chunky variety of PB... But the jelly gave you fits for adding a shot of sweet and a slight hint of gelatinousness? You have uh... an interesting and idiosyncratic taste response, to say the least. The bacon would probably help, mind, though it's the culinary equivalent of "no shit, Sherlock". It'd run a spectrum from adding chewyness, to a bit of crunch depending on how it's prepared. It'd increase umami response, and add some protein content, but not really change the overall profile. If by chips you mean potato and not fries, you'll add some salty notes, crunch, and maybe a slight touch of after sweet as your saliva breaks down the complex starches. Still same problem with your jelly response. If you meant fries, salty notes, puffy mouthfeel/texture ranging from soft all the way through to crunchy-soft-crunchy depending on prep. If baked air fried, less oil contribution to umami. If deep fried, you have the frying medium notes added to the overall product. It'd be an experiment. I just think you maybe need to vary your jelly ratio. In proportion to your PB since you seem to have an exaggerated preference for umami.