A sweet use for extra lasagna noodles: parboil, dry thoroughly, pan-fry until crisp, and toss in cinnamon sugar. Serve these dessert chips with dulce de leche, cannoli cream, cream cheese frosting, or your favorite sweet dip.
Prep
Cool & dry noodles
Cook
6 minutes boil + frying
Makes
Flexible batch
Star ingredientLasagna noodles
The ruffled edges and broad surfaces make crisp, cinnamon-sugar-coated chips for dipping.
02
Make it
Parboil the lasagna noodles in boiling water for 6 minutes. Drain well and lay them out separately to cool.
Cut the cooled noodles into chip-sized pieces or triangles. Blot thoroughly with clean towels until no surface water remains, then gently toss with just a little neutral oil to keep them from sticking.
Mix granulated sugar and cinnamon in a wide bowl, adjusting the cinnamon to your taste. Have a wire rack over a tray ready for draining.
Heat a shallow layer of neutral oil in a frying pan. Carefully add the dry noodle pieces in a single layer, working in batches so the pan is not crowded.
Pan-fry until the edges start to turn dark brown, then carefully turn each chip over. Cook the other side until browned and crisp, watching closely to prevent burning. Lift out with tongs or a slotted spatula and drain briefly.
While still warm and lightly oily, toss the chips in the cinnamon sugar until coated. Repeat with the remaining noodles, letting the oil return to temperature between batches.
Freshly coatedCinnamon sugar chips, ready for dipping.
Serve with dulce de leche, cannoli cream, cream cheese frosting, or whatever sweet dip you like. Enjoy freshly made for the best crunch.
For the best crunch
This is a flexible, cook-by-feel batch: adjust the amount of noodles and cinnamon sugar to suit your crowd. Dry the noodles thoroughly before frying to reduce splattering, and keep the coating ready so it sticks while the chips are warm.
Make it savory
Savory Lasagna Chips
Skip the cinnamon sugar and turn these crispy chips into a savory snack.
Seasonings & dips
Dry ranch dressing mix, a dry cheese coating, a Mediterranean spice mix, or a Buffalo-style dry seasoning blend, to taste
Hummus, tzatziki, chunky blue cheese dressing, or your favorite savory dip
How to make it
Parboil, cool, dry, and pan-fry the noodles as directed, turning them when the edges start to turn dark brown. Leave out the cinnamon and sugar.
Drain briefly, then toss the chips with your chosen dry seasoning while they are still warm and lightly oily so the coating sticks. Start with a little seasoning and add more to taste.
Serve freshly made with hummus, tzatziki, or any dip you like. For Buffalo-style chips, toss with a Buffalo-style dry seasoning blend and serve with chunky blue cheese dressing.
From your kitchen
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