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Pasta chips at home

Homemade Pasta Chips

Turn ordinary pasta into unusual homemade chips! It's a fun snack you can riff on — switch up the pasta shape, or change the flavor with different spices and herbs.

Nick

Recipe author

Composition / ingredients

Servings:

Pasta

300

Water

Flour

Vegetable oil

0.5

Dry seasonings

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 64 % 18 g

Carbohydrates 32 % 9 g

196 kcal

GI: 0 / 78 / 22

Cooking method

Step 1:

How do you make pasta chips? Gather your ingredients. Any pasta shape works: shells, farfalle, fusilli, penne, and so on. For this snack it's actually better to use cheap, non-durum-wheat pasta. Pick your spices to taste — just salt, or add something like garlic powder or paprika.
Step 2:

First, boil the pasta until fully cooked per the package directions. Non-durum pasta usually takes 7–8 minutes. I suggest adding 1 tablespoon of vegetable oil to the boiling water first, then cooking the pasta in it.
Step 3:

Drain the cooked pasta in a colander, then spread it on a clean towel to dry. You want the excess moisture gone.
Step 4:

Put the dried pasta in a container, sprinkle the flour over it, cover with the lid, and shake so every piece gets coated in flour.
Step 5:

Heat the vegetable oil in a small deep pot. When it's hot, lower in the first batch of flour-coated pasta. Fry until golden, a few minutes, then fry the rest the same way. Drain them on paper towels to remove excess oil. After frying, the pasta should turn firm and crisp.
Step 6:

Once the oil has drained off, put the fried pasta in a container, sprinkle with salt and your favorite spices, cover, and shake so the seasoning spreads evenly.
Step 7:

Tip the pasta chips onto a plate and serve with your favorite dipping sauces.

Don't go overboard with these, of course — they're fairly high in calories — but every now and then it's fun to treat yourself to a snack like this while watching a good movie.
Use a high-smoke-point oil for frying! Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, on the stove, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.
If you use a premixed seasoning blend, read the label — many already contain salt, so account for that or you risk over-salting.