Intolerances: Fructose, Gluten, Dairy, Soy
An addicting crispy fried noodle loaded with basil and oregano. Yum.
Pasta? Chips? Why not make pasta into a chip? These things are so addicting and delicious. I like to use the Jovial brand of bow ties (brown rice pasta), as they are gluten free and fructose free. I love the Italian flavor with this pasta chip, but there really are a variety of ways you can go. They are crunchy and packed with flavor. I promise you that you won’t be able to stop eating them. So good.
What to serve it with:
- Pesto
- Mozzarella Sticks
What you need:
- Pot
- Strainer
- Sheet Pan and Wire Rack
- Paper Towels
- Jovial Brown Rice Bow Ties
- Dried Basil
- Dried Oregano
- Kosher Salt
- Black Pepper
- Grated Parmesan (optional)
- Vegetable/Canola Oil
The Pasta
This is a two step process and the first thing you need to do in order to get these chips started is boiling your pasta. Fill the pot with water and generously salt the water once it begins boiling. Add your pasta and give it a couple of stirs to make sure that the pasta doesn’t stick together. Cook the pasta fully and strain. Setup the wire rack on a sheet pan and spread the noodles out on the rack to dry. Next, in a small bowl, combine kosher salt, pepper, basil and oregano. Set aside.
In a shallow sautė pan add the vegetable oil to coat the bottom about by about a quarter inch. Turn the heat to medium and let the oil heat up. Add the noodles to the pan (they will sizzle if the oil is ready) and try to keep them from touching each other. Although, it is impossible to prevent a few of them from floating and touching. These fry up fast and will take just a couple of minutes. You’ll know they are done when they start to brown and firm up. You will need to do multiple batches, so you may want to vary the “doneness” for a variety of crunch. Remove the noodles from the oil and place on paper towels. Immediately sprinkle some of the seasoning mix on the noodles.
If you are a parmesan fan, once you have fried all of the noodles and seasoned them, place in a bowl and grate some parmesan cheese over the top. They are ready to serve. You can eat these on their own or dip in your favorite Italian dipping sauce (try pesto). Store in an airtight container.
Crispy Italian Bow Tie Chips
Intolerances: Fructose, Gluten, Dairy, Soy
Serves: 6+ people
Prep: 30 minutes Total Time: 45 minutes
6oz Bow Tie Pasta (Jovial Brown Rice)
2 Tbsp + ½ tsp Kosher Salt
½ tsp Fresh Cracked Pepper
½ tsp Dried Oregano
½ tsp Dried Basil
Vegetable or Canola Oil
Parmesan (optional)
- Boil water and add 2 Tbsp of kosher salt right before adding the noodles. Boil the noodles according to the package directions.
- Place a wire rack on a sheet pan. Strain the pasta and spread out on the rack to dry.
- Mix the remaining salt, pepper, basil and oregano together and set aside.
- Add the oil to a sautė pan coating the bottom, about a quarter inch deep and turn the heat to medium. When the oil is hot, add the first batch of noodles in a single layer.
- Let the noodles fry for about 2-3 minutes until firm and golden brown.
- Remove the noodles and place on a paper towel. Immediately sprinkle the noodles with some of the seasoning mix.
- When all of the noodles are fried and seasoned, add them to a bowl and serve. Add some freshly grated parmesan to the chips for the final touch.
Store in an airtight container.