Best Cacio E Pepe High-Protein Pasta Chips Recipe

Hear me out: I’m well aware that this may be one of the most sacrilegious things I could do to pasta, but I’m confirming that pasta chips are actually one of the most innovative ways to play with your food (many who tried them during testing grabbed handfuls). To make this snack carry a bit more weight, I used a high-protein pasta, like Barilla farfalle, which is made with a combination of wheat, pea protein, chickpeas, and lentils. There are about 38 grams of protein in 8 ounces of that pasta, so these are definitely not your average chips. And with Pecorino sprinkled between the layers, you get an added protein boost along with the cheesy flavor.

Frying the pasta:
This recipe requires a two-step process: boiling the pasta, then frying it. I like to undercook the pasta, even before it reaches al dente, because it’s going to slowly crisp into a hardened shell anyway. Make sure to get rid of excess moisture by draining the pasta in a colander over the sink and shaking out liquid from the nooks and crannies of the farfalle. I suggest drying the pasta further on a baking sheet lined with paper towels. Excess moisture equals spitting oil.

Storage:
Pasta chips are best eaten right away on the day they’re made. If stored in the refrigerator, they will soften and lose their crunch.

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