Crunchy Penne Pasta Chips
Many of us like pork crackling, that crispy crunchy tasty treat. Lets create our own crackling delight with pasta. You might be pleasantly surprised. Less calories but tasty.
Deep fired Penne pasta has that crunchy crispy coating appeal that is defined by the stock used. That allows us to vary our crunchy snack flavor. Adding savory choices for our guests.
What we will need is:
500g Penne pasta
Big pot with salted water on the boil
1 stock cube (can be chicken, beef, vegetable, other)
Oil of choice
garlic powder 1/2 teaspoon
paprika 1/2 teaspoon
pepper 1/2 teaspoon
salt to taste
What to do:
In a big pot of salted water add the stock cube and bring to boil. Add the pasta and cook for 8 - 10 minutes till al dente. Drain and let dry. (No need for the 2 day as shown in video)
In a wok add oil to cover pasta and bring to heat. When ready add pasta carefully and allow to cook till volcanic bubbles start to appear on surface of pasta. You can leave longer or less if desired. It becomes a matter of taste. Warning: too long and they will be too hard. Remove and let drain.
Mix the spices together in an appropriate bag or bowl. There are many flavours you can add like cheese powder, Mexican mixed spice, Chili powders and the like.
Add your crispy pasta to the spice mix and shake it all about. Place in bowl, plastic container or self seal bag for later.
OK this is another treat that you can serve guests, family and treat yourself. Easy to make, and easy to modify especially with the stock cube. The variety of spices on the market make this a taste snack for all occasions. Compare to store bought, you are way ahead.