You could deep fry fresh pasta into chips, by making your own dough and then frying; that's the same as fried ravioli, etc. However, the method you described of bleding into a paste and then rolling it out won't work. The problem there is that you have dried dough bits bound together by the surface tension in the water, whereas dough is a homogenous mass, bound to itself. You need fresh pasta dough for this to even have chance of working.
You'd have to roll it out very thin, 1 to 2 mm as you said, and it wouldn't require a long fry, but as someone else mentioned, I think it would be "gum-cuttingly" sharp, and also not very tasty.