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Crumbled chips as a topping for creamy soups Recipe

American · Condiment · 5 min total

Add a satisfying crunch to your creamy soups with this simple crumbled chip topping. It's a quick way to elevate texture and flavor.

Ingredients

• 1 cup potato chips (kettle-cooked or thick-cut)
• 1/4 teaspoon smoked paprika (optional)
• 1/8 teaspoon garlic powder (optional)
• Pinch of salt (if chips are unsalted)

Instructions

1. Place the potato chips in a resealable plastic bag and gently crush them with your hands or a rolling pin into coarse crumbs (about 1/4-inch pieces).
2. In a small bowl, combine the crushed chips with smoked paprika and garlic powder if using. Toss to evenly distribute the seasonings.
3. Taste and add a pinch of salt if needed.
4. Sprinkle the crumbled chips over bowls of hot creamy soup just before serving.

Tips

• Use flavored chips like salt and vinegar or barbecue for extra flavor.
• Store leftover topping in an airtight container at room temperature for up to 2 days, but best fresh.
• For a lighter option, use baked chips or tortilla chips.

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