Description
Crunchy, bite‑sized “chips” made from cooked short pasta seasoned and crisped up in the oven or air fryer—perfect for dipping or snacking.
Ingredients
Units
Scale
- 7 oz (200 g) short pasta (e.g. farfalle, rigatoni, penne)
- 1 Tbsp olive oil (or avocado/canola oil)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano (or Italian seasoning)
- 1/2 tsp smoked paprika
- 1/4 cup (25 g) grated Parmesan cheese (or nutritional yeast for vegan)
- 1/2 tsp salt
- Optional: chili flakes, Italian herbs, smoked paprika variations
Instructions
- Preheat oven to 392 °F (200 °C), or air fryer to 375 °F (190 °C).
- Boil pasta in salted water until just al dente (about 6–8 min).
- Drain pasta thoroughly and let it cool slightly.
- In a bowl, toss warm pasta with olive oil, garlic powder, oregano, smoked paprika, Parmesan, and salt (plus chili flakes if using).
- Spread pasta in a single layer on a parchment‑lined baking sheet or in the air‑fryer basket—avoid overcrowding.
- If baking: bake 17–20 min, stirring halfway, until golden and crisp.
- If air‑frying: cook 10–12 min, shaking basket halfway through, until crisp.
- Let cool fully to crisp up further, then serve with desired dips.
Notes
- Use just‑al‑dente pasta—don’t overcook, or it won’t crisp well.
- Ensure pasta is well‑drained so oil and seasoning stick and crisps form.
- Let chips cool completely before storing; they’re best fresh but keep up to 2–3 days in an airtight container.
- Customize with seasonings: chili flakes, Italian herb blends, nutritional yeast (vegan cheese), smoked paprika.
- Great for serving with marinara, hummus, ketchup/mayo, guacamole, cheese sauce, tzatziki or ranch.
Nutrition
- Serving Size: ½ cup
- Calories: ≈274 kcal
- Sugar: ≈1 g
- Sodium: ≈410 mg
- Fat: ≈9 g
- Saturated Fat: ≈1.3 g
- Unsaturated Fat: ≥7 g
- Trans Fat: 0 g
- Carbohydrates: ≈40 g
- Fiber: ≈3 g
- Protein: ≈8.7 g
- Cholesterol: ≈4 mg