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Potato chips in soup

greygarious Sep 9, 2008 02:13 PM

I need to shop for staples....for lunch today I opened a container of TJ's roasted red pepper and tomato soup, and realized it was the low sodium version, which really does need a little salt, even for someone like me who rarely adds it when cooking. I also wanted something a little more substantial but am out of bread, crackers and croutons. I did have Honey Mustard and Onion Kettle Chips.....I filled the soup bowl, poured the soup over, and nuked it. The chips softened in the microwave, so I needed to top off the bowl with more soup. After stirring, the chips were like thin slices of scalloped potato, and the soup had the right amount of salt, plus a little zip from the mustard. Darn good - though something of a guilty pleasure.

  1. l
    LJS Jun 3, 2009 08:19 AM

    These are great ideas...I've always felt a little "over thrify" (and been teased mercilessly by my family) for going around after the party and saving all the leftover chips in my handy freezer canisters. I crush them and use as topping for a variety of casseroles...tuna and chicken, of course, and some of the spicey ones are terrific on Tex-Mex style beef dishes.

    But this is a whole new world of uses and flavour combos and kids will LOVE this...that vegetable soup will go down a lot more easily floated over chips!

    1. chef chicklet Jun 3, 2009 07:39 AM

      Potato chips are so unapprciated. I have never been one to sit and eat chips and dip, but gosh I love a good sandwich with plain Lays potato chips layered in there with ham, cheese, and dill pickles. I also will eat BBQ chips with little dill pickle chips sandwiched in between two perfect potato chips,little bbq chip-pickle sandwiches!

      1 Reply
      1. re: chef chicklet
        GinnaM Jun 3, 2009 08:00 AM

        mmmm.... sounds great! any other ideas?

      2. paulj Sep 13, 2008 09:08 PM

        Good quality potato chips (olive oil fried) can be used as a shortcut ingredient in Spanish potato tortillas (omelets). Several innovative Spanish chefs endorse this idea. As with your soup, most of the chips soften.

        1 Reply
        1. re: paulj
          greygarious Sep 14, 2008 10:04 AM

          Now THAT is a terrific idea! A short-cut frittata - will try that very soon.

        2. h
          howchow Sep 9, 2008 04:47 PM

          popcorn is also good!

          4 Replies
          1. re: howchow
            Whosyerkitty Sep 13, 2008 04:46 PM

            Oh good gosh what a great idea, especially for kids!

            1. re: Whosyerkitty
              greenstate Sep 13, 2008 07:23 PM

              One of my favorite closet foods is Campbell's tomato soup, (already loaded with sodium!), topped with grated mozzarella cheese and potato chips. I stir it all together and each spoonful has got to have some soup, cheese and chip in it. This really satisfies and cures that hankering for some salt.

              1. re: greenstate
                chef chicklet Jun 3, 2009 07:36 AM

                YUM! That is a good idea, I love salty salty with crunch!

            2. re: howchow
              kchurchill5 Jun 3, 2009 08:22 AM

              I saw emeril do it and Michael Chiarello do that. Never tried it personally, but why not.

            3. scuzzo Sep 9, 2008 04:29 PM

              Sounds great! But I think I might like mine on top and crunchy.

              1. ipsedixit Sep 9, 2008 02:30 PM

                I'll garnish potato chowder with crumbled potato chips, but never have I actually submerged and then nuked. Was it greasy at all?

                2 Replies
                1. re: ipsedixit
                  greygarious Sep 9, 2008 04:51 PM

                  No, not greasy, and with a nice comfort-food texture. The potato slices were very tender but did not turn to mush.

                  1. re: ipsedixit
                    GinnaM Jun 3, 2009 07:33 AM

                    I've got tons of spicy new chips, any new ideas on how to eat them?

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