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    You are in: Home / Recipes / Italian Pasta Chips - Baked Not Fried Recipe
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    Italian Pasta Chips - Baked Not Fried

    Italian Pasta Chips - Baked Not Fried. Photo by Cinnamon Leigh

    1/4 Photos of Italian Pasta Chips - Baked Not Fried

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    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    5 mins

    6 mins

    Brenda.'s Note:

    An easy baked Italian snack, made with wonton skins

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    Serves: 3-4



    Units: US | Metric


    1. 1
      Preheat Oven to 400*.
    2. 2
      Place oven rack in center of oven.
    3. 3
      Lightly spray cookie sheet with olive oil flavored cooking spray.
    4. 4
      Lay wonton skins on sheet in a single layer.
    5. 5
      Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork.
    6. 6
      Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese.
    7. 7
      Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter.
    8. 8
      Bake until edges are brown, about 6 to 7 minutes.
    9. 9
      Transfer to a rack to cool.
    10. 10
      Can be stored in an air tight container for a day or 2 at room temperature.

    Ratings & Reviews:

    • on September 15, 2013


      This was easy to follow, and results were great! I had tried using bowtie (farfalle) pasta - but was difficult to get crispy without burning. So - this recipe using wonton skins worked perfectly. I added a few twists - didn't want it as cheesy (but that did taste good!) and wanted it spicy (so I just added more seasonings (basil leaves, ground ginger, cumin, garlic powder, Himilayan pink salt, chili powder, ground red pepper, cracked pepper, rosemary, thyme, oregano) I think you can season as you may wish. I even tried a "sweet" version - using this recipe - except the seasonings were cinnamon and sugar....... All in all a good recipe, and great results! Thanks!

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    • on June 22, 2008


      Super, super, super! Did I mention that these were super?? Extremely easy and very tasty.... I couldn't tell you if they keep well because we ate them all - I just made enough that they filled one medium sized pan. I had no idea one could makes chips from wonton skins! This is a keeper... as we never can finish an entire bag of skins for one recipe and often have leftovers - what a great and yummy way to use them up!! Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2008


      These were sooooo yummy! I made them just as directed the first time and we could not stop eating them. They are great with a nice glass of wine in the evening. The second time, I tried different combinations (basil and cumin, tabasco, etc). They came out great each time. Just be careful about timing--too much and they burn, too little and they are rubbery.

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    Read All Reviews (5)


    Nutritional Facts for Italian Pasta Chips - Baked Not Fried

    Serving Size: 1 (36 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 117.3
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.6 g
    Cholesterol 64.8 mg
    Sodium 206.7 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.6 g
    Sugars 0.0 g
    Protein 5.2 g

    The following items or measurements are not included:

    pecorino cheese

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