Pasta Chips — Recipe
Ingredients
- 8 oz bowtie or rigatoni pasta
- 3 tbsp olive oil
- 1/2 cup grated parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt, to taste
- Marinara sauce, for dipping
Instructions
- Preheat the oven to 425°F (220°C) and cook the pasta until just past al dente.
- Toss the drained pasta with olive oil, parmesan, garlic powder, and Italian seasoning.
- Spread in a single layer on a baking sheet.
- Bake 18–20 minutes, flipping halfway, until golden and crisp.
- Serve warm with marinara for dipping.
Why Cook the Pasta a Bit Past Al Dente
Slightly softer pasta crisps up more evenly in the oven; pasta cooked too al dente can turn tough rather than crunchy.
Getting an Even Crunch
Spreading the pasta in a single layer without crowding, and flipping halfway through baking, is what keeps every piece crisp instead of soft in the middle of the pan.
Pasta Chips FAQ
What pasta shape works best?
Bowtie, rigatoni, or cavatappi all hold the seasoning and crisp up well due to their ridges and shape.
Can I air fry these instead?
Yes, air fry at 400°F for about 10–12 minutes, shaking the basket halfway.
How do I store leftovers?
Keep them in an airtight container; they are best eaten the day they are made since they soften over time.