Seasoned PASTA CRISPS

TABLE OF CONTENTS: APPETIZERS

After I published this recipe with this photo, I have decided that the wide, curly noodles are just too crunchy for the "pearly whites" (teeth).  So I have gone back to using lasagna noodles instead of the wide, curly noodles.  Lasagna noodles are crunchy & delicious, and a better choice.  Sometimes I need to have my "noodle" examined!  If it is good, go with it,& don't change it, Gene.....




1 (16-oz.) box lasagna noodles
Canola or vegetable oil
2 packages Good Seasons Italian Salad Dressing Mix, dry
Paper towels

 

 

 

 

Cook noodles as directed on package.  Drain well, and spread onto waxed paper; then blot with paper towels to absorb moisture.  Using kitchen scissors, cut noodles crosswise into six 2-inch pieces.  In an electric skillet, heat 1 to 1-1/2 inches of oil to 370 degrees.  Fry the already cooked noodle pieces until golden brown on both sides, about 5 minutes.  Drain well on paper towels; do not stack.  Allow noodles to completely cool.  Pour 1 package of the dry spices from the Good Seasons Italian Salad Dressing Mix into a large zip-lock bag, and place some of cooled noodle pieces in the bag.  Seal the bag completely, and shake to coat noodles.  Repeat with all noodles; add additional Good Seasons dry mix as needed.  When all noodles are coated with spice mix, gently tap the bag several times and shake the bag to release the excess spices from the noodle pieces.  Store in a tight container.  Yield: 1 lb. seasoned pasta crisps


This is very inexpensive to make, stores in a tight container for at least a week, and usually intrigues guests!

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