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These pasta chips are crazy crunchy and seriously fun for dipping in hot marinara or whatever dip you've got on hand. Just toss, cook, and munch—ready in under half an hour. They're awesome for snacks or passing around at a get-together.
Irresistible Reasons To Try This
Turn simple pasta into crazy good crunchy snacks you won’t stop eating. You just need a handful of ingredients and a short cooking time. Pasta chips are a fresh spin on your usual munchies. They’re perfect for a laid-back hangout, game night, or whenever you feel like snacking.
Key Ingredients You Need
- Coating: - Extra virgin olive oil: ¼ cup (60ml) - Look for a smoke point above 375°F (191°C)
- Seasoning Mix: - Dried Italian herbs: 1 tablespoon (3g) - Fine sea salt: 1 teaspoon (6g) - Red pepper flakes: ½ teaspoon (1g) - Grated Parmesan: ½ cup (50g) at 70°F (21°C)
- Noodle Base: - Farfalle pasta: 16 oz (454g) - Boil until just al dente, about 9-11 min - You want them holding their shape and still a little firm
- Extra Garnishes: - Chopped fresh parsley: 2 tablespoons (8g) - Extra Parmesan: ¼ cup (25g)
Step By Step Guide
- Finishing Steps
- Right when they're done, you can sprinkle a bit more salt if you like. Let everything rest for a couple minutes before digging in. Toss on fresh parsley and even more cheese for bonus flavor.
- Deep Fryer Option
- Bring your oil up to 375°F (191°C). Drop in a small batch, fry 4-5 minutes till they're golden. Keep an eye on the temp—don’t dip below 365°F (185°C) or over 375°F (191°C).
- Baking in the Oven
- Set oven to 400°F (204°C) and line a baking pan with parchment. Bake chips 15-20 minutes, flipping halfway, till they're evenly browned.
- Cooking in the Air Fryer
- Fire up your air fryer to 400°F (204°C). Lay chips out flat. Cook for 7-9 minutes, shake the basket halfway at about 4 minutes, pull ‘em out when they've got a deep golden color.
- Seasoning Step
- Quickly toss pasta in olive oil and make sure it’s all covered. Stir in your herb blend and Parmesan. Coat well so every piece is loaded with flavor.
- Cooking the Pasta
- Start by boiling pasta in 4 quarts of well-salted water. Get it to just al dente—should be done in 9-11 minutes. Drain it well, shake off the water, and make sure it’s dry before adding seasoning.
Keeping Them Fresh
Pop leftovers in a container with a tight lid at regular room temp (about 68-72°F/20-22°C) for three days or so. If it’s humid, these chips might go soft fast. Want that crunch back? Zap them in the air fryer at 350°F (177°C) for a minute or two.
Fun Ways To Serve
Pair these with dips at slightly cool room temp (think 70-75°F or 21-24°C):
- Warm marinara
- Classic ranch
- Garlicky aioli
- Fresh pesto
Lay chips out in a thin layer—don’t pile them high so the crunch sticks around.
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Tasty Twists You Can Try
Mix up your flavor combo, but keep the measurements the same:
- Taco spices: 1 tablespoon (9g)
- Ranch powder: 1 tablespoon (9g)
- Garlic Parm: 2 teaspoons (6g) garlic powder plus ¾ cup (75g) Parmesan
Feel free to make them as spicy (or mild) as you want—just use the same total amount for seasoning.
Common Questions
- → Which pasta shapes give the best crunch?
Stick with small or medium pastas like rigatoni, penne, ziti, or bow ties. Pick pieces that are all roughly the same size so they crisp up together.
- → How come my pasta chips turn out chewy?
Make sure your pasta isn't too soft before you air fry, and spread everything out in just one layer. Try a longer air fry if you want them extra snappy.
- → Is it possible to bake these in the oven?
Totally! Pop them on a lined pan at 400°F. They might just need a bit more time to get that crunchy finish.
- → Will they stay crunchy if I save them?
They're at their best when fresh, but if you stash them in a sealed container, they'll keep for two or three days. The crunch might fade a little though.
- → Got any fun dips to serve with them?
Marinara is always good, but ranch, pesto, alfredo—honestly, any dip you love works awesome.