Pasta Chips

[The Crunch Happened Remix]

Pasta became a snack and we’re not mad about it. Crispy, crunchy, and impossible to stop eating—this is leftover pasta’s best life, transformed into addictive chips perfect for dipping or solo snacking.

Ingredients

8 ounces (225g) chickpea pasta (bowtie, penne, or rigatoni work best)
3 tablespoons (45ml) avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup (25g) grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

For Dipping (Optional):
Marinara sauce
Ranch dressing
Garlic aioli
Hot honey

Steps

Cook:

Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (usually 8-10 minutes for chickpea pasta). Drain thoroughly and spread pasta on a clean kitchen towel to remove excess moisture. Pat dry—the drier the pasta, the crispier your chips will be.

Season:

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, toss the dried pasta with avocado oil until evenly coated. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Toss again to coat every piece. If using Parmesan, add it now and toss once more.

Crisp:

Spread pasta in a single layer on the prepared baking sheet—don’t overcrowd or they won’t crisp properly. Bake for 12-15 minutes, shaking the pan halfway through, until pasta is golden brown and crispy. Watch closely in the final minutes to prevent burning. The chips should sound hollow when tapped.

Serve:

Let pasta chips cool on the baking sheet for 5 minutes—they’ll continue to crisp as they cool. Transfer to a serving bowl, garnish with fresh parsley if desired, and serve immediately with your favorite dipping sauces. These are best enjoyed fresh but will stay crispy for several hours if stored in an airtight container.

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Make it Good For The Gut

Add probiotic dip: Serve with plain Greek yogurt mixed with herbs and garlic for a gut-friendly ranch alternative. Include fermented sides: Pair with kimchi or fermented pickles for probiotic power alongside the crunch. Boost fiber: Chickpea pasta already delivers 8g of fiber per serving—add more by serving with hummus or white bean dip.

Remix Options

Spicy Version: Add 1/2 teaspoon cayenne pepper and 1 teaspoon chili powder to the seasoning mix, then drizzle with hot honey before serving. Italian Herb: Replace spices with 2 teaspoons Italian seasoning, 1/2 teaspoon dried oregano, and extra Parmesan. Everything Bagel: Toss hot chips with 2 tablespoons everything bagel seasoning. Buffalo Style: After baking, toss chips with 2 tablespoons melted grass-fed butter mixed with 1 tablespoon hot sauce. Lemon Pepper: Add zest of 1 lemon and 1 teaspoon cracked black pepper to the oil before tossing. Grain-Free Upgrade: Use hearts of palm pasta (available at Whole Foods) instead of chickpea pasta for even lower carbs. Budget-Friendly: Use regular whole wheat pasta instead of chickpea pasta—costs about $2 vs. $4 per box, same crispy results.

Good To Know

Dryness is Everything: The secret to ultra-crispy pasta chips is removing as much moisture as possible after cooking—pat the cooked pasta thoroughly with paper towels before seasoning. Any residual water creates steam in the oven and prevents proper crisping. Don’t Overcrowd: Use two baking sheets if needed rather than stacking pasta—crowded chips steam instead of crisp. Shape Matters: Bowtie, penne, and rigatoni work best because their shapes create multiple crispy edges. Avoid long noodles like spaghetti or fettuccine. Storage Guidelines: Store cooled chips in an airtight container at room temperature for up to 3 days. If they lose crispness, refresh in a 400°F (200°C) oven for 3-5 minutes. Batch Cooking: This recipe doubles or triples easily—just use multiple baking sheets and rotate them halfway through baking for even browning. Oil Temperature Check: If chips aren’t crisping, your oven may run cool—increase temperature by 25°F and watch closely. Make-Ahead Strategy: Cook and season pasta up to 4 hours ahead, then store at room temperature. Bake just before serving for maximum crunch and warmth.