Italian Nachos with Fried Pasta Chips
Prep Time : 30 minutes
Cook Time : 20 minutes
6 servings
Fried Pasta Chips
- 16 ounces lasagna noodles, cooked and drained
- ½ cup all purpose flour
- 1 egg
- ¼ cup heavy cream
- ¼ cup water
- 1 ½ cup seasoned breadcrumbs I used garlic and herb flavor
- Salt
- Canola or peanut oil for frying
Alfredo Sauce
- 2 tablespoons salted butter
- 1 clove garlic, minced
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
Toppings
- California Black and Green Ripe Olives, quartered
- Rotisserie chicken, shredded
- Sweet cherry peppers, sliced
- Fresh tomatoes, diced
- Fresh Italian Parsley, chopped
- Green onion, finely sliced
Directions
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Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
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Toss lasagna noodle pieces with flour until well coated.
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In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
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Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
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Fry breaded noodles in 350 degree Fahrenheit oil until golden brown—about 5-7 minutes, flipping noodles to cook evenly.
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Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
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Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
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Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
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Stir in Parmesan cheese until melted and season to taste with salt and pepper.
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Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.
