$1 Snacks Made From Pasta -- Macaroni Chicharrones

Ingredients

• 8 oz Elbow Macaroni Pasta (dry, any short pasta shape works)
• 1 Tbsp Salt (for boiling water)
• 1 Tbsp Vegetable Oil (added to boiling water to reduce sticking)
• 2 cups Peanut Oil (high smoke‑point oil for deep frying)
• 2 Tbsp Garlic Parmesan Powder (popcorn‑style seasoning)
• 2 Tbsp White Cheddar Powder (popcorn‑style seasoning)
• 1 tsp Salt (for seasoning) (optional, to taste)
• 0.25 cup Apple Cider Vinegar (base for seasoned vinegar dip)
• 1 tsp Granulated Sugar (for seasoned vinegar dip)
• 0.25 tsp Salt (for seasoned vinegar) (for seasoned vinegar dip)
• 1 Garlic Clove (minced, for seasoned vinegar dip)
• 2 Tbsp Hot Peppers (finely chopped (e.g., jalapeño), for seasoned vinegar dip)

Instructions

1. Boil Pasta

   Bring a large pot of water to a rolling boil, add 1 Tbsp salt and 1 Tbsp vegetable oil, then add the macaroni. Cook according to package directions until al dente, usually 8‑10 minutes. Drain in a colander.

   Time: PT12M

2. Dry the Cooked Pasta

   Spread the drained pasta in a single even layer on a parchment‑lined baking sheet. Let it dry in direct sunlight for 48 hours, turning once halfway through, or place the sheet in a dehydrator at 125°F for 12 hours until completely dry and slightly shriveled.

   Time: PT48H

3. Heat Peanut Oil

   Fill the cast iron skillet with about 1 inch of peanut oil. Heat over medium‑high heat, using a thermometer, until the oil reaches 375°F (ideal range 375‑400°F).

   Time: PT10M

   Temperature: 375°F

4. Deep Fry the Dried Pasta

   Working in small handfuls, gently drop the dried pasta into the hot oil. Fry for 10‑20 seconds, watching for a rapid puff and light golden color. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT5M

   Temperature: 375°F

5. Season the Chicharrones

   While still warm, transfer the fried pasta to a mixing bowl. Sprinkle with garlic Parmesan powder or white cheddar powder and a pinch of salt. Toss quickly to coat evenly. Alternatively, serve plain and dip in seasoned vinegar.

   Time: PT5M

6. Cool and Store

   Spread the seasoned chicharrones on a wire rack to cool completely. Once cool, store in an airtight container.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Elbow Macaroni Pasta: Penne, Spaghetti, Shells
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Canola oil
• Instead of Peanut Oil: Canola oil, Sunflower oil
• Instead of Garlic Parmesan Powder: Nutritional yeast + garlic powder
• Instead of White Cheddar Powder: Cheddar cheese powder, Nutritional yeast
• Instead of Salt (for seasoning): Sea salt
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Granulated Sugar: Honey (if not vegan), Maple syrup (reduced amount)
• Instead of Salt (for seasoned vinegar): Sea salt
• Instead of Garlic Clove: Garlic powder (¼ tsp)
• Instead of Hot Peppers: Red pepper flakes (1 tsp)

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper
• Cast Iron Skillet or Deep Fry Pot
• Food‑grade Thermometer
• Slotted Spoon or Tongs
• Mixing Bowl
• Shake‑able Container (e.g., Tupperware) (optional)
• Wire Rack (optional)

Critical Steps — Do Not Skip

• Dry the boiled pasta thoroughly (sun or dehydrator) before frying
• Maintain oil temperature between 375°F‑400°F for proper puffing
• Fry in small batches to avoid temperature drop
• Season immediately after frying while still warm

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut or canola for the cleanest flavor.
• If you want a completely vegan version, replace cheese powders with nutritional yeast mixed with garlic powder.
• A pinch of smoked paprika adds a subtle smoky note reminiscent of traditional pork chicharrones.
• For extra crunch, let the fried pieces rest on a wire rack instead of paper towels.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 1 week

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; up to 1 month

Room temperature: Best consumed within 2 days; keep in airtight container

Make-Ahead Tips

• Dry the boiled pasta up to 3 days in advance and store in a sealed bag; it will stay dry
• Seasoned vinegar dip can be prepared ahead and kept refrigerated for up to 2 weeks
• If you need to fry in multiple batches, keep the finished chicharrones on a wire rack to stay crisp

Frequently Asked Questions