Pasta chips
Meet your new favourite snack with our pasta chips recipe. We give this everyday ingredient a crispy makeover by roasting it in olive oil, garlic powder, paprika, and Parmesan until golden and crunchy. It comes with a herby white cheese dip topped with sun-dried tomatoes. Serve it at relaxed get-togethers, movie nights, or whenever the snack cravings start calling.
Ingredients
Pasta chips
|
Pasta, for example, fusilli
|
200 g |
|---|---|
|
Olive oil
|
|
|
Salt
|
|
|
Pepper
|
|
|
Garlic powder
|
1 tbsp |
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Paprika
|
1 tbsp |
|
Parmesan cheese
|
30 g |
White cheese dip
| 200 g | |
|
Salt
|
|
|
Pepper
|
|
|
Fresh basil
|
25 g |
|
Fresh thyme
|
10 g |
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Sun-dried tomatoes, chopped
|
40 g |
|
Butter
|
30 g |
Adjust the texture in your dip
The dip should be smooth, creamy, and easy to scoop. If it turns out too thick, blend in a spoonful of cold water until it loosens up. If it is too thin, add extra cheese in small amounts and blend again until you reach the right consistency.
Let chips cool before serving
Cooling the pasta chips is important for getting the right crunch. Straight from the oven, they may still be a little soft in the middle. Let them cool on a wire rack or baking tray for at least 10 minutes. This helps them crisp up fully and hold their shape when dipped.
Cook in batches
Do not overcrowd the baking tray, as the pasta pieces need space around them to crisp up properly. If they are too close, they will steam instead of roast, and you will end up with chewy spots. Bake in batches if needed, spreading the pasta in a single layer for the best crunch.
Shake the tray
Before baking, toss the cooked pasta well in the bowl to coat it evenly with oil, spices, and Parmesan cheese. Once it is in the oven, open the door halfway through cooking and give the tray a shake or stir with a spatula. This helps the pasta cook evenly on all sides, prevents sticking or burning, and ensures the seasoning stays well distributed as it crisps.
FAQ: Questions about pasta chips
If you are planning to make pasta chips, a few things are good to know first. Below, we answer the most-asked questions about making them in advance, using the best pasta shape, and more.
Can I make pasta chips ahead of time?
Yes, you can make pasta chips ahead of time. Once they have cooled completely, store them in an airtight container at room temperature for up to 2 days. They may lose some of their crunch over time, but you can reheat them in the oven at 180 °C for 5–7 minutes to crisp them up again before serving.
Can you make the pasta chips in an air fryer?
Yes, you can make pasta chips in an air fryer. Prepare the pasta as instructed in the recipe, then place it in the air fryer basket in a single layer and cook at 200 °C for 10–12 minutes.
Are pasta chips hard like raw, uncooked pasta?
No, pasta chips are crispy but not as hard as raw pasta. They have a firm crunch on the outside, but they are much easier to bite into. Cooking the pasta until al dente and roasting it properly gives it that light, crispy texture without making it tough or brittle.
What is the best pasta shape to use for pasta chips?
Fusilli are the best for pasta chips thanks to their twisted shape, which holds onto the oil, spices, and Parmesan. Short pasta shapes are the best choice overall, as they roast more evenly and crisp up better than long ones. Besides fusilli, you can also use farfalle, rigatoni, penne, or rotini. Avoid long shapes like spaghetti or linguine; they tend to clump and do not crisp evenly in the oven.
Nutritional values
Nutritional value, per
1159 Kcal
| Fibre | 13.7 gram fibers |
| Protein | 40.9 gram |
| Carbohydrates | 155.2 gram |
| Fat | 41 gram |
Discover these popular crispy pasta chips
It is clear to see why these crispy pasta chips have taken the internet by storm. You only need a few everyday ingredients, probably ones you already have in your kitchen cabinets. They are also extremely easy and quick to prepare, making them a clever fix when snack cravings hit, but the snack shelf is looking a bit empty. Make one batch and see how oddly addictive they turn out – you will probably be making more soon.
Seasoned with garlic, paprika, and Parmesan
We use fusilli because its spirals hold onto the oil, spices, and cheese all the way around. The spices give the tender pasta character, with garlic powder providing a sweet warmth and paprika giving a smoky edge.
In the heat, the Parmesan melts, helping it crisp up and leaving behind a nutty, slightly salty note in all the nooks and crannies. Once roasted, the pasta becomes golden brown and shatteringly crunchy, with edges that snap and spirals that hang on to every bit of seasoning.
Paired perfectly with white cheese dip
Our white cheese dip perfectly accompanies the pasta chips, introducing a cool and creamy contrast to the warm spices. The cheese gives it a smooth texture with a gentle tang. Basil offers a clean and peppery touch, while thyme provides a more earthy and lemony nuance. Sun-dried tomatoes on top bring a concentrated combination of sweet, tart, and savoury flavours, along with a chewy texture that plays well against the softness underneath.
The dip has a thick, scoopable consistency that grips the pasta chips easily, and when one of those sun-dried tomatoes sticks to your chip along the way, it feels like a pleasant surprise you will want to happen again.
Simple and versatile snack for any occasion
These pasta chips are a versatile snack that works perfectly for all sorts of occasions. Serve them at your next get-together instead of the usual crisps. They also fit right in on a bigger snack table alongside mozzarella sticks, tostones, onion rings, baked nachos, paneer pakoras, or whatever else you have planned. They work especially well at parties, game nights, or any time you are hosting and want to serve a few crowd-pleasers.
The recipe is easy to scale up, too, so if more people are coming over, you can simply double or triple the ingredients and bake in batches. They always grab attention at the table, give your guests a fun surprise, and taste absolutely delicious.
Make a few changes of your own
Once you have nailed our pasta chips recipe, it is easy to play around with the seasonings and dip to suit your own taste. Try adding dried oregano for a slightly bitter, peppery touch, or stir in a bit of smoked paprika for a mellow heat.
For a barbecue-style twist, try a combination of garlic powder, onion powder, sweet paprika, and a pinch of brown sugar. Swap the olive oil for a small splash of ketchup or a mix of tomato paste and vinegar. It gives the pasta a sticky, tangy coating that caramelises in the oven and reflects that classic barbecue flavour.
The dip also welcomes variations. Swap the herbs for chives if you want a mild onion-like sharpness, or go with fresh dill for a grassy, anise-like edge. Stir in roasted red peppers for a bit of sweetness and a soft, smoky flavour that blends smoothly into the creamy base.
