Ingredients
- 1 pound fresh pasta sheets* (flavored pastas are optional)
- 1 quart - 1/2 galllon canola oil
Preparation
Baking Directions:
Cut pasta sheets into 3” x 3” squares and then into triangles.
Separate triangles and set aside.
Add oil to a deep fryer or a deep saucepan and heat to 350 degrees F - 365 degrees F.
(There should be at least 5 inches of oil in the pan.)
Using tongs carefully place 3 or 4 pasta triangles into hot oil, one at a time.
When chip turns a light golden brown flip and cook the other side to the same color.
Line a clean dry cookie sheet with paper towels.
Using tongs, remove cooked chip from oil.
Place chip onto paper towels to absorb any excess oil and to cool.
Serving Directions:
Spoon about 1 tablespoon of favorite dip onto each chip.
Garnish with chopped chives.
Tips:
*Fresh pasta sheets can be purchased from any fresh pasta retailer.
*Goes well with roasted eggplant dip
