I follow the Extra Easy plan so this is totally free.You can vary this recipe for italian style, indian, mexican or plain.
What you will need :
Dried lasagne sheets (each sheet makes 6 crisps so judge how many you want to use)
Fry Light misting spray
Seasoning of choice.
Pre heat your oven to 200 degrees.
In a large saucepan, boil the full lasagne sheets until they are cooked, soft and floppy.
Drain and rinse with cold water until cool enough to handle. Make sure as much water is removed as possible.Sprinkle each side of the boiled pasta with salt lightly and then your flavouring of choice. For italian, use garlic salts and herbs, for indian, use curry powder and for a mexican twist I like to use the Nando’s Peri Peri. It’s about £1.99 for a 90g shaker.
I cut each sheet in to 3, and then turn each of those 3 in to triangle dorito shapes.
Place on a non stick over tray and spray finely and lightly with Fry Light.
Bake for 10-15 minutes, turning half way through.
Depending on your brand of pasta, you can play around with timings and whether you use Fry Light or not. It’s entirely down to you.