Crispy Parmesan Pasta Chips
Boiled pasta is baked until crispy with cheese, paprika, and garlic. Pairs well with tomato sauce or a thick dip.
- Time
- 25 min
- Serving
- 441 kcal
- Ingredients
- ≈ $0.55
- Protein
- 16 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 70 g
- 2 Olive oil 8 ml
- 3 Hard cheesepack 200 g ≈ $2.70 25 g
- 4 Paprika 2 g
- 5 Garlic powder 1 g
- 6 Salt 1 g
- 7 Pasta sauce 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the pasta1 in salted water for 8–10 minutes until al dente.
Drain and pat completely dry.
Toss the pasta1 with olive oil, grated cheese, smoked paprika, garlic powder, and salt.
Spread in a single layer on an air-fryer basket.
Cook at 200 °C (390 °F) for 10 minutes until crispy, shaking halfway.
For an oven, bake at 210 °C (410 °F) for 15–18 minutes until golden-edged.
Serve with tomato sauce.
Tips
- Why it works
- Dry the pasta after boiling, otherwise the cheese won't melt evenly and will stay damp inside. Watch for drops on the colander.
- Substitutions
- Swap the hard cheese for 25 g of grated Gouda, which is milder. Swap the paprika for 1 tsp of sweet pepper powder.
- Common mistakes
- The chips won't crunch if they stay in the oven too long, since the edges turn brown and soft. Check after 12 minutes.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight bag. Reheat in the microwave for 20 seconds, covered with a plate.
- Serve with
- Serve with tomato sauce and a piece of cheese as a snack with beer or a cocktail.
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