1 thing no one tells you about PASTA CHIPS

Ingredients

• 200 g Dry Pasta (any short shape like penne, rigatoni, or farfalle works best; cook until very soft (overcooked))
• 2 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)
• 1/2 cup Pecorino Romano (finely grated; use a fine‑mesh strainer for a dust‑like consistency)
• 1 tablespoon Kosher Salt (for the pasta water)

Instructions

1. Boil the Pasta

   Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then add the dry pasta. Cook until the pasta is very soft and slightly overcooked, about 9‑10 minutes.

   Time: PT10M

2. Drain and Dry

   Drain the pasta in a colander, rinse quickly with cold water to stop cooking, then spread the pasta on a clean kitchen towel or paper towels to dry completely (5 minutes).

   Time: PT5M

3. Heat the Oil

   Fill a deep fryer or heavy‑bottomed pot with 2 cups vegetable oil. Heat the oil to 350°F (175°C) using a thermometer.

   Time: PT5M

   Temperature: 350°F

4. Fry the Pasta in Batches

   Working in small batches, gently lower a handful of pasta into the hot oil. Do not stir; let the pieces sit for 2‑3 minutes until they firm up and turn golden brown.

   Time: PT10M

   Temperature: 350°F

5. Drain the Chips

   Using a slotted spoon or tongs, lift the fried pasta chips out of the oil and place them on paper towels to drain excess oil.

   Time: PT2M

6. Toss with Pecorino Dust

   While the chips are still hot, place them in a large mixing bowl and sprinkle the finely grated Pecorino Romano over them. Toss gently until evenly coated.

   Time: PT2M

7. Serve or Store

   Serve the pasta chips immediately for maximum crunch, or let them cool completely and store in an airtight container.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

28 g

Fat

8 g

Fiber

2 g