Who here is guilty, like me, of throwing away too much food? You? Not you? Well, not that I am proud but I must admit that more often than not I tend to throw away old leftovers. I hate that, and I am always happy when I get cool ideas on how to reuse food in ways that make me want to eat them again and a find a good use for them. Like, say… lasagna chips? Yes, yes indeed!
I almost always have one or two extra cooked lasagna noodles. I save them thinking I will eat them later, but what to do with just a few noodles? Does this happen to you? Then I have a solution: Lasagna Chips! Or Tortillas, call it what you want, the point is that it is an awesome crunchy vehicle to enjoy dips, salsas, guacamole, queso fundido or simply eat them plain. I actually love them with just a touch of garlic powder, cumin, and oregano.
When cooking pasta, I always use Barilla. For the lasagna chips this is key because you do not want cold pasta that is clumped and sticky. Barilla pasta does not clump or stick and I love that.
Want to make the chips? If I were you, I would cook some lasagna noodles just to make them. No need to wait for leftovers. They are that good! And what’s best, is that it’s so simple: cook the noodles, cut them into pieces, and fry them until crisp.
They are sooo soo good. Their crispiness is like nothing I’ve had before. And even though they are fried, I don’t feel guilty about making these chips, specially when I use Barilla PLUS as it offers 44 percent more protein and almost twice as much fiber as traditional pasta.
- Cooked Barilla lasagna noodles
- Oil for frying
- Garlic powder
- Cumin, ground
- Oregano, dried
- Heat oil in a frying pan, about ½ inch deep.
- Cut lasagna noodles into smaller pieces, about 2 x 1 inches.
- Fry the pieces in the hot oil, for about 1 minute on each side.
- Drain the chips excess oil on a paper towel.
- Sprinkle them with equal parts garlic powder, cumin and oregano.