Crispy Skinny Pasta Bacon
Smoky, and delicious Bacon with a crispy-chewy texture. Marinate "Penne" skinny pasta, transfer it to an Air Fryer, and after a few minutes, change to dehydration program. Add it to soups, pasta, pizza, mashed potatoes, potato skins, sandwiches, or snacks.
Ingredients
- 270 gram Skinny pasta in the shape of "penne*" see notes
- 3 Tablespoon soy sauce
- 2 Tablespoon olive oil
- 2 Tablespoon maple syrup
- 1 Tablespoon nutritional yeast flakes
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Mix all the marinade ingredients well in a bowl; Drain the skinny pasta from the liquid and add them to the bowl. Transfer to an airtight container and refrigerate for at least two hours, preferably overnight. Shake or turn the container occasionally.
- Choose the Air Fryer program for seven minutes at 200 degrees Celsius (392 Fahrenheit).
- Mix with tongs, and switch to a dehydration program at 50 degrees Celsius (122 Fahrenheit) for 4-6 hours until you get the desired degree of crispness.
- Add the bacon to pasta, pizza, soup, and sandwiches, or devour it as a snack.
Notes
Two hundred seventy grams (9.6 oz) pack of skinny pasta.
You can leave the skinny pasta with the marinade in the refrigerator for up to a week - the taste of the bacon will improve.
You can use skinny pasta - fettuccine-style; the frying time will shorten to five minutes, and dehydration time will shrink significantly - make sure the bacon doesn't burn.
Instead of dehydrating the skinny pasta, you can use just the air fryer program - fry for 10 to 15 minutes; keep in mind the bacon will not be as crispy as with dehydration.
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