Description
Crispy baked pasta chips made with bowtie and rigatoni, tossed in olive oil, parmesan, and herbs for a crunchy, savory snack that is perfect for dipping.
Ingredients
Scale
- 2 cups dry bowtie pasta
- 2 cups dry rigatoni pasta
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F or set air fryer to 375°F.
- Boil bowtie and rigatoni pasta in salted water until al dente according to package instructions.
- Drain thoroughly and pat dry to remove excess moisture.
- Transfer pasta to a mixing bowl and toss with olive oil, grated parmesan cheese, garlic powder, dried oregano, dried basil, salt, and black pepper until evenly coated.
- Spread pasta in a single layer on a parchment lined baking sheet or in an air fryer basket.
- Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp. If using an air fryer, cook for 12 to 15 minutes, shaking halfway through.
- Remove from heat and allow to cool for 5 to 10 minutes to crisp further.
- Serve warm or at room temperature with your favorite dip.
Notes
- Make sure the pasta is fully dry before seasoning to ensure crispiness.
- Do not overcrowd the pan or basket.
- Store cooled pasta chips in an airtight container at room temperature for up to 3 days.
- If they lose crispness, reheat in a 350°F oven for 5 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
