Italian Nachos with Fried Pasta Chips

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


  • 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


  1. Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
  2. Toss lasagna noodle pieces with flour until well coated.
  3. In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
  4. Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
  5. Fry breaded noodles in 350 degree Fahrenheit oil until golden brown—about 5-7 minutes, flipping noodles to cook evenly.
  6. 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.
  7. Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
  8. 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.
  9. Stir in Parmesan cheese until melted and season to taste with salt and pepper.
  10. Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.
Recipe by:

Heather Likes Food