Fried Farfalle Chips

Fried Farfalle Chips

9
FIRECOOK 0

"These crispy and unusual snacks are a real hit at parties. They are a nice alternative to the usual chips and pretzels. Use bow ties or your favorite pasta shapes when making this recipe."

Ingredients

30 m servings 69 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta under cold water. Pasta should be drained thoroughly of water.
  2. In a large skillet, heat oil to 375 degrees F (190 degrees C) and fry about 1 cup of pasta at a time until golden. Drain on paper towels.
  3. In large bowl, combine Parmesan, chili powder, garlic powder and dry mustard. Toss with drained pasta. Serve.
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Reviews

9
  1. 11 Ratings

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My family loved these,especially my children.

Tasty little treats. Something different compared to potato chips. We sent some to our neighbors but got mixed reactions. The kids loved them though.

These were just okay, seemed a little bizarre to me to have pasta as chips, especially with all that seasoning in there. Wasn't impressed with them at all.

I had a similar chip at a catered event I attended and fell in love with this unusual bar snack. I was happy to find this recipe so I could try to replicate it at home. Unfortunately, I believ...

made this for my kids and it definately didn't come out right, I tripled the seasoning...which is a must, and cooked it in batches of handfuls, either it came out sticking to each other or burnt...

These were actually really good! They were a bit time consuming, but nothing to deter me from making these again. However, I found it near impossible to get the seasoning to stick to the pasta. ...

I must have fried them for too long. they had a wierd chewy, tough consistency. They were hard to eat. If fried right they would still not be fabulous- not enough flavor.

I made these over the weekend, using some leftover rotini from another meal. We seasoned half of the pasta using the recipe above and half using just seasoned salt. I seasoned it right after r...

I liked them, but they certainly aren't the sort of thing that everyone will love. It's a lot like trying a new flavor of Doritos. I used shells, which were great for eating but a bit difficult ...