Reviewed: Nov. 8, 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

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Reviewer:

twinmama3

Reviewed: Oct. 1, 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!

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Reviewer:

Aubyn Peterson

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 14, 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.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: 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.

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5 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

Reviewed: 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.

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1 user found this review helpful