This is a fun substitute for the more expected potato chips. Once cool, store these in an airtight tin to keep them crisp.
Gooseberry Patch OCTOBER 2011
Cook pasta according to package directions; drain well and blot pasta dry with paper towels.
Combine cornmeal and Cajun seasoning in a large bowl. Toss pasta, a handful at a time, in cornmeal mixture to coat; shake off excess.
Pour oil to a depth of 2 inches in a Dutch oven; heat over medium-high heat to 375°. Fry pasta, in batches, 3 to 4 minutes or until golden. Drain on paper towels. Store pasta snacks up to a week in an airtight container.
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