Description
A fun and easy way to jazz up your soup. Recipes from PocketChangeGourmet.com
Ingredients
Scale
Pasta Chips
- 4 ounces bow tie pasta, boiled, drained and rinsed
- Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Oil for frying – about 2 cups
Baked Parmesan Disks
- Fresh Parmesan Cheese, shredded
Tortilla Strips & Toppers
- Tortillas – we used Whole Wheat for the strips
- Toppers – we used Sun Dried Tomato Basil Wraps
Instructions
Pasta Chips
- Boil, drain, rinse and pat dry pasta
- Place in bowl and drizzle with oil, sprinkle with seasoning
- Heat oil to medium high heat
- Fry pasta until golden brown, remove from oil and place on cooling rack
- Sprinkle with more seasonings
Parmesan Disks
- Preheat oven to 400 degrees
- Cover cookie sheet with silicone mat or parchment paper
- Add 1-2 tablespoons of cheese in a pile, spreading a little to about 2 inches in diameter
- Bake for 5-7 minutes watching closely, remove when golden brown
Tortilla Strips & Toppers
- Strips – cut tortilla with pizza cutter into thin strips
- Toppers – cut tortilla using a cookie cutter
- Heat 1-2 tablespoons oil in skillet to medium high heat
- Cook strips and toppers until golden brown
- Prep Time: 10 minutes
- Cook Time: 7 minutes