Lasagna Crisps

OK, so I had to try something this weekend to see if it would work.  I had seen somewhere online a way or reusing cooked lasagna pasta strips and making a crunchy, savory “crisp”.  The concept is simple for a quick snack and will let you get rid of some pasta that you would otherwise throw away.  Click the article title or below to continue to the actual steps.

First of all, you need some cooked lasagna pasta that has not been used anywhere else.  Left over or just go buy a packet of them and cook them up.  Now, considering these take some time to prepare, cook and bake, they are not meant to be a replacement for anything or whatnot.  Nor will it really be cheaper or easier than just buying a bag of chips.  BUT, you are in complete control over what goes on them.  Technically you can use any larger flat pasta.  Or, if you feel like it, roll your own fresh.  But remember to cook it as if you are going to use it normally.


  • Box of Cooked Lasagna pasta.
  • Olive Oil
  • Salt
  • Spices – I used the below.
    • BBQ Spice & Mesquite Salt
    • Lemon Pepper
    • Rosemary
  1. If you are using uncooked pasta, then prepare the pasta normally.  I cooked mine in batches of 6, as that is what would fit on my cookie sheets.
  2. Let the pasta dry, or blot with a clean towel.
  3. Pre-Heat oven to 375 deg F
  4. Spray the cookie sheets with cooking spray or coat with olive oil.
  5. Lay the pasta on the cookie sheets and give them a light coat of olive oil
  6. Sprinkle with the spices.  I did 3 different batches of 6.  I used sea salt as the base on 2, but did not double up the mesquite salt with the sea salt.
  7. Put the pasta in the oven for 10 minutes.  Check at that point to see if they are firm, but not overly dark.  Looking for some bubbling of the pasta.  I ended up going 15 minutes overall.
  8. Remove from the oven and let cool.  I used a cookie cooling tray.
  9. Break apart the pasta to smaller pieces.  Leave larger if you wish to dip them in sauce.
  10. Repeat as necessary.

I made 3 batches.  1 batch was sprinkled with sea salt and lemon pepper, 1 batch was sprinkled with the mesquite salt and a bbq spice mix and the last batch was sea salt and rosemary.  All are good and tasty and I know what went on everything, so no added chemicals.

Let me know what cool flavor combos you end up with!  I am wondering what a cinnamon and powdered sugar would be like!

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