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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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.

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    • 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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    • on October 14, 2007

      OMG! These are so tasty! I'm not sure there will be any to put away because I might just eat them all! LOL. I tried different seasonings - oregano, italian seasoning, rosemary, garlic powder, garlic salt and some of them in combination - to experiment. Lots of possibilities hee! I used shredded parmesan. Made for Cooking the 6 PAC fall 2007.

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    • on February 26, 2007

      These were really good served with tomato soup. I also tried dipping them in marinara sauce and they tasted a little like pizza! I love the small amount of dried oregano- really adds flavor. I didn't have olive oil cooking spray so I just used butter flavor which worked out fine. Next time I'll use a little less cheese. Thanks Nick's Mom for sharing;)

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    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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