Homemade Pasta Chips ~ Pasta Chips Recipe ~ Seasoned Pasta Chips ~ Noreen's Kitchen

Ingredients

• 40 sheets Egg Roll Wrappers (store‑bought, frozen or fresh; cut into strips)
• 3 gallons Peanut Oil (high smoke point, for deep frying)
• 2 tablespoons Pizza Seasoning (store‑bought blend)
• 1 teaspoon Garlic Powder (freshly ground if possible)
• 0.5 cup Parmesan Cheese (freshly grated hard cheese)
• 0.25 teaspoon Salt (optional, adjust to taste)
• 2 tablespoons Powdered Sugar (for sweet coating (optional))
• 1 teaspoon Ground Cinnamon (for sweet coating (optional))

Instructions

1. Gather Ingredients and Equipment

   Lay out all ingredients, a cutting board, knife, fryer, thermometer, spider, mixing bowl, paper‑towel‑lined baking sheet, and tongs.

   Time: PT5M

2. Cut Egg Roll Wrappers into Strips

   Place one wrapper on the board, cut lengthwise in half, then cut each half into four equal strips. Finally cut each strip into 1‑inch pieces to form chip‑shaped rectangles.

   Time: PT10M

3. Heat Oil to 375°F

   Fill the fryer with peanut oil, set temperature to 375°F, and let it preheat.

   Time: PT10M

   Temperature: 375°F

4. Fry the Chips

   Working in small batches, carefully lower a handful of strips into the hot oil. Fry until they float and turn golden, about 20‑30 seconds. Use the spider to stir gently so pieces don’t stick together.

   Time: PT5M

   Temperature: 375°F

5. Drain and Dry

   Lift the chips with the spider and place them on the paper‑towel‑lined baking sheet to drain excess oil.

   Time: PT2M

6. Season While Hot

   Transfer hot chips to a mixing bowl, sprinkle pizza seasoning, garlic powder, grated Parmesan, and optional salt. Toss quickly to coat evenly.

   Time: PT2M

7. Cool Slightly and Serve

   Allow the seasoned chips to cool for a few minutes on the sheet; they will crisp up further. Serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g