Crispy Pasta Chips

Ingredients

• 8 oz Dry Pasta (any shape you like; small shapes like elbows, penne, or farfalle work best)
• 1 tablespoon Salt (for seasoning the boiling water)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)
• 1 teaspoon Salt (for finishing the fried pasta chips)
• 0.5 cup Marinara Sauce (optional, for dipping; any favorite sauce works)

Instructions

1. Boil and Cook Pasta

   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add the dry pasta and cook until just al dente (usually 1‑2 minutes less than package directions). Stir occasionally to keep pieces from sticking.

   Time: PT10M

   Temperature: 212°F

2. Drain and Dry Pasta

   Drain the pasta in a colander and spread it out on a clean kitchen towel. Pat gently with another towel to remove surface moisture. Let it air‑dry for a few minutes until the pieces feel dry to the touch.

   Time: PT5M

3. Heat Oil to Frying Temperature

   Pour 2 cups of vegetable oil into a deep frying pan or Dutch oven. Heat over medium‑high heat until the oil reaches 325°F (163°C). Use a thermometer to check.

   Time: PT2M

   Temperature: 325°F

4. Fry the Pasta

   Working in small batches, gently lower the dried pasta into the hot oil. Fry for 3‑4 minutes, stirring occasionally, until the pieces turn golden brown and crisp.

   Time: PT5M

   Temperature: 325°F

5. Season and Drain

   Remove the fried pasta with a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle with 1 teaspoon of salt (or your preferred finishing salt).

   Time: PT2M

6. Serve with Dipping Sauce

   Transfer the crispy pasta chips to a serving bowl and serve immediately with marinara sauce or any dip of your choice.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g