I know you’re here for a reason, so i won’t mention Covid, the weather, a story about my dog or the family trip we took in December of 2019. Although I feel like it’s in a bloggers blood to tell an in-depth story about something related [or unrelated] to the post they’re sharing; today I’m going to keep it on-track. But know that we usually can’t help ourselves.
Pasta chips literally changed everything I thought I knew about pasta. I loved pasta before— but I love it even more now. WHY? Because now it’s crispy, chippy and parm-y. Imagine these pasta chips at a post-covid [I’m sorry. I tried] party, or how about Superbowl? I don’t know about you, but a solo movie night sounds like a good time to enjoy them too.
I am warning you these are highly addictive and just as tasty as your fave chips. Thank me later.
Here’s how you make it happen:
WHAT YOU NEED:
- 1lb. bowtie pasta
- Vegetable oil
- 1/2 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 1 1/2 teaspoon cayenne
- Salt & pepper
- Marinara [for dippin’]
- In a large pot of salted water: cook pasta until al dente
- While the pasta is cooking: combine parmesan cheese, garlic powder and cayenne
- Drain & dry pasta
- Heat oil at medium heat in a large, deep skillet [about 1/2″]
- When the oil is ready, add a cup of pasta in a single layer
*The easiest & safest method to know if the oil is ready for frying is to stick the end of a wooden spoon into the oil. If you see bubbles form around the wood and start to float up: the oil is ready for frying
- Cook until crispy, flip with tongs [approx. 2 minutes each side]
- Drain on paper towels & season with parmesan, garlic and cayenne mixture immediately
- Serve with marinara
These are husband and toddler approved [spot the picture with a little hand helping himself].
K GTG eat pasta with my hands.