Fried Pasta Chips Recipe 375

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
• Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
• Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
• Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
• Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
• Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.

Steps:

• Cook the pasta according to package directions, but for only half of the cooking time. Drain the pasta. Heat the oil in a frying pan over medium high heat. You need enough oil to cover the pasta, depending on the size of your pan probably around a 1/2 cup. Working in batches, fry the pasta until golden, flip & then fry until both sides are light golden brown. Remove from the pan and immediately season with salt. Repeat the process until all of the pasta is fried.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, but do not rinse. Let sit for 2 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Transfer pasta to a large bowl and drizzle with olive oil. Add Parmesan cheese, garlic powder, Italian seasoning, and salt. Gently stir until evenly combined.
• Place pasta in the air fryer basket in batches and cook for 5 minutes. Flip with a spatula and cook for 2 to 3 minutes more. Transfer to a paper towel-lined plate. Break apart any pasta chips that have stuck together. Repeat with remaining pasta Allow to cool completely for final crisping.

Steps:

• Cook pasta 8-10 minutes until just barely al dente.
• Drain and rinse under cold water.
• Drain pasta on paper towels -- needs to be dry.
• In a large skillet heat oil to 375.
• Fry 1 cup pasta at a time.
• Drain fried pasta on paper towels.
• In a large bowl combine parmesan, chili powder,garlic, mustard.
• Toss with fried drained pasta.
• Serve with your favorite Spinach Artichoke dip or Pesto.

Steps:

• Line a baking sheet with a clean dish towel. Fill a large saucepan fitted with a deep-frying thermometer with 2 inches of oil and bring to 375 degrees F over medium-high heat. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and spread it out onto the prepared baking sheet. Pat completely dry with another clean dish towel.
• Meanwhile, mix the heavy cream, cream cheese, Parmesan, nutmeg, 1/2 teaspoon salt and a generous amount of black pepper in a medium microwave-safe bowl until smooth. Microwave until the Parmesan has melted, about 45 seconds. Stir until smooth and refrigerate until cold, about 30 minutes.
• Line another baking sheet with paper towels. Fry the pasta in the oil, 1 cup at a time, stirring, until golden brown and crispy, 2 to 3 minutes. Remove to the prepared baking sheet and sprinkle with salt, pepper and Parmesan. Carefully break apart any pieces that have stuck together. Repeat with the remaining pasta, bringing the oil back to 375 degrees F between each batch. Serve with the Alfredo dip.