Chicken Noodle Soup Chips

These were a wonderful change from just eating plain old chicken noodle soup. You can also make it with a cream soup too! I love the addition of Rotisserie Chicken seasoning to give it that added flavor. These had a wonderful crunch to it and I will definitely make these again. Yum! Now all I need is a sandwich that's on plan.

Chicken Noodle Soup Chips

1 pk MF Chicken Noodle Soup or any cream soup (1 Fueling)
3 Tbsp water
1/4 tsp Rotisserie Chicken seasoning or seasoning of choice (optional - 1 condiment)

Preheat oven to 375 degrees. Combine chicken noodle soup mix and seasoning in Magic Bullet. Using the grinder blade, pulse until it's a fine powder. Add water to form ball of dough. Line cookie sheet with parchment paper & lightly spray with Pam. Mix all ingredients. Place the ball of dough in the center of one side. Fold parchment over and roll it just as flat as you can get it. Bake 10 minutes and remove from oven. Using either a sharp knife or kitchen scissors, cut into chips and spread across cookie sheet. Return to oven for an additional 5-8 minutes for crispy chips. The darker brown they are, the crispier they will be. Makes a whole bowl full of tasty snacks!

*You can also microwave these chips by spreading the mixture thin on a flat plate. Microwave 2 minutes. Flip and then microwave an additional 30 seconds or until crispy.

1 Fueling and 1 Condiment

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