Pasta Chips: Football Foodie Snacks
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pound short pasta, like farfalle, rigatoni or rotini
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 2-3 cups vegetable or canola oil for frying
  1. Cook the pasta according to package directions (not all brands are the same cooking times!), adding 1 teaspoon salt and 1 tablespoon olive oil to the pasta water when boiling. You want your pasta just a touch past al dente or your pasta chips will be too firm.
  2. While the pasta is cooking, crush together the remaining salt, the oregano, basil, red pepper flakes, thyme, rosemary and garlic powder either with a mortar and pestle or in a small bowl using either a flat-bottomed cocktail muddler or the back of a large spoon.
  3. Once the pasta is done, drain and rinse with cold water immediately and then toss with the remaining 1 tablespoon of olive oil.
  4. In a large skillet or cast iron pan (or a deep fryer if that's your thing), heat the oil to 375º over medium heat.
  5. Working in batches, add about a cup of pasta at a time and fry until golden, giving it a good turn or stir with a fry basket as it cooks to prevent it from sticking together.
  6. Once golden, remove from oil and drain on clean paper towels and toss with a small amount of the seasoning mixture.
  7. Repeat until all of the pasta has been toasted and toss the whole batch with any remaining seasoning.
Can be made a day or two ahead of serving.
Recipe by sarah sprague at