Instructions: Cook lasagne in boiling, salted water for 8-10 minutes, or until tender but firm. Do not overcook. Drain and rinse with cold water; drain again. Blot on paper towels.

Toss cooked noodles with a bit of oil to prevent drying.

Cut lasagne strips crosswise into quarters. Cut each square diagonally in half; each lasagne strip makes 8 triangles.

In a deep, heavy pot, or deep fryer, heat oil to 350 F. Use a candy thermometer to measure the temperature of the frying oil. Fry pasta chips in batches for 90 seconds, or until golden.

Drain on paper towels and season with salt. Serve with dips and spreads.

Prep Time: 15 minutes Frying time: 15-20 minutes Makes 112 chips

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