This an easy and flavorful way to snack on leftover pasta. Plus, it can work with any of your favorite seasonings.


YIELD
4 cups

TIME
Prep: 10 min.
Cook: 25 min.

INGREDIENTS

NOTES

*Replace some or all of the tomato powder and other seasonings with your favorite spice blend. We like it with Four Cheese Tableside Sprinkle, Buffalo Bleu Dip & Dressing, and El Diente Peak Southwestern Seasoning.



DIRECTIONS

Bring water, olive oil and bay leaves to a boil. Add pasta to and cook about 3 to 5 min. longer than package directions, stirring occasionally. While pasta cooks, mix cornstarch with tomato powder, Onion & Garlic Tableside Sprinkle, Pizza & Pasta Sprinkle and salt and set aside. Drain pasta and let it sit in strainer while you prepare a baking sheet with a few layers of paper towel. Spread pasta out on prepared sheet and pat noodles dry. Heat oil in a medium-sized skillet over medium heat. Add a pasta noodle to the oil; if it starts bubbling up it’s ready to fry. Fry pasta in batches for 5 to 10 min. or until pasta is a toasted brown color. Be careful not to let chips get too dark. Drain each batch of pasta chips on a fresh paper-towel lined baking sheet for a minute then place them in a large bowl. Generously sprinkle each batch of chips with some of the spice mixture and toss. Repeat with remaining batches, adding each fried batch of chips to the bowl and tossing with more seasoning. Stores well for a day or two in an airtight container.



THANKS TO
Abbey Cochran, Savory Spice—South End/Charlotte, NC

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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