Pasta Chips
For added flavor, texture, and color, I used Vegetable Farfalle for this recipe. They’re the perfect single-bite size and add a full serving of vegetables to the dish.
Looking for a quick weekday snack? Look no further. This one can be on your plate in minutes, served and ready to go as an appetizer or simply on its own. With a nice crunch, these can be dressed up with any flavor using what you have on hand. Round it out with a side of your favorite sauce. And that’s it!
How to make Pasta Chips:
Boil pasta until barely al dente (if they’re too soft, they won’t crisp up easily). Drain and cool slightly. Heat a shallow amount of neutral oil in a skillet on medium. Once a drop of water sizzles in the oil, gently drop in a single layer of pasta, cooking 2-3 minutes per side. Bubbles will form on the surface of the pasta as it crisps. Drain on paper towel and immediately season with fresh parmesan, sea salt, black pepper, and oregano. Toss and serve with marinara on the side.