Fried Farfalle Chips Recipe -
Fried Farfalle Chips Recipe
  • READY IN 30 mins

Fried Farfalle Chips

Recipe by  

"These crispy and unusual snacks are a real hit at parties. They are a nice alternative to the usual chips and pretzels. Use bow ties or your favorite pasta shapes when making this recipe."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta under cold water. Pasta should be drained thoroughly of water.
  2. In a large skillet, heat oil to 375 degrees F (190 degrees C) and fry about 1 cup of pasta at a time until golden. Drain on paper towels.
  3. In large bowl, combine Parmesan, chili powder, garlic powder and dry mustard. Toss with drained pasta. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2004

My family loved these,especially my children.

Most Helpful Critical Review
Jul 12, 2007

These were just okay, seemed a little bizarre to me to have pasta as chips, especially with all that seasoning in there. Wasn't impressed with them at all.


11 Ratings

Jan 19, 2004

Tasty little treats. Something different compared to potato chips. We sent some to our neighbors but got mixed reactions. The kids loved them though.

Oct 01, 2010

I had a similar chip at a catered event I attended and fell in love with this unusual bar snack. I was happy to find this recipe so I could try to replicate it at home. Unfortunately, I believe I fried the pasta too long and then wasn't able to get the seasonings and parmesan to stick. Does anyone have any suggestions? If done right, I know these are great!

Nov 09, 2010

made this for my kids and it definately didn't come out right, I tripled the seasoning...which is a must, and cooked it in batches of handfuls, either it came out sticking to each other or burnt.. won't make this again

Jan 21, 2010

These were actually really good! They were a bit time consuming, but nothing to deter me from making these again. However, I found it near impossible to get the seasoning to stick to the pasta. I had to omit the dry mustard since I didn't have any on hand, but I substituted a few other seasonings and it was delicious. I think I'll try to experiment with different pasta shapes, and try to find a way to get the seasonings to stick. Thanks.

Feb 19, 2005

I must have fried them for too long. they had a wierd chewy, tough consistency. They were hard to eat. If fried right they would still not be fabulous- not enough flavor.

Jul 03, 2013

I made these over the weekend, using some leftover rotini from another meal. We seasoned half of the pasta using the recipe above and half using just seasoned salt. I seasoned it right after removing the pasta from the skillet. We liked the seasoning salt better and it stuck better to the pasta. It made a nice crunchy snack, although it is time-consuming. I think it would make a nice addition to a party snack mix using a variety of ingredients including nuts.


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  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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