Crunchy Macaroni Chicharon Recipe
Macaroni pasta turned into crispy addictive chicharon!
Servings: 4
Calories: 319kcal
Equipment
- Cooking Pot
- Cooking Pan
Ingredients
- 250 g (8.8 lbs) elbow macaroni
- 2 tsp salt
- 5 cups water, or as needed, for boiling
- 2 tbsp cooking oil
Without Sun-drying Ingredients
- ½ cup flour
- ½ tsp chili powder, (optional)
- salt and pepper, to taste
- 2 cups cooking oil, or as needed, for frying
Flavoring
- cheese powder
Instructions
- In a cooking pot, pour-in water and bring to a boil.
- Add-in the cooking oil, salt, and elbow macaroni. Cook for 7 to 10 minutes or until soft. A good tip is to cook a minute shorter than the package instructions. (Optional) Sun-dry for 2 days until texture is tough then skip to step 5.
- (If sun-drying is skipped) In a bowl, add-in the flour, chili powder, and salt and pepper as desired. Mix until well-incorporated.
- (If sun-drying is skipped) Add-in the macaroni and then mix until fully coated with the flour mixture.
- In a cooking pan, pour-in and heat the cooking oil over medium to high heat.
- Add-in the macaroni. Cook until crispy and golden brown.
- Transfer to a serving plate or serving tray and coat with cheese powder. Serve and enjoy!
Notes
Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.
Nutrition
Nutrition Facts
Crunchy Macaroni Chicharon Recipe
Amount Per Serving
Calories 319
Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 0.7g4%
Sodium 4mg0%
Potassium 156mg4%
Carbohydrates 58.6g20%
Fiber 2.4g10%
Sugar 1.7g2%
Protein 9.8g20%
Calcium 15mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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