Save I discovered pasta chips by accident when I overcooked some penne in the air fryer one lazy Saturday afternoon. Instead of throwing them out, I tossed them with spices and crisped them up further—and suddenly I had these golden, crunchy shards that were nothing like regular pasta. My friends loved them so much that I started building entire dishes around them, and this nacho twist became the dish that actually gets requested now.
I made this for a game night where someone showed up with a store-bought nacho platter, and I watched everyone dive into my pasta version instead. The moment I knew it worked was hearing someone say they couldn't stop eating them because the crunch was addictive—that's when I realized I'd created something that bridged two worlds in a way that actually made sense.
Ingredients
- Short pasta shapes (rigatoni, penne, or farfalle): 225 g (8 oz)—use whatever you have, but shapes with ridges catch seasoning better and hold up to air frying.
- Olive oil: 1 tbsp for the pasta chips—this is what prevents them from drying out completely.
- Garlic powder: ½ tsp—keeps the flavor clean and lets the other spices shine.
- Smoked paprika: ½ tsp—this is the secret layer that makes people wonder what you added.
- Salt: ½ tsp for the pasta chips, plus ¼ tsp for the chicken—season as you taste.
- Boneless, skinless chicken breast: 250 g (9 oz), diced into bite-sized pieces—smaller pieces cook faster and distribute better.
- Olive oil: 1 tbsp for cooking the chicken—this helps develop a light golden exterior.
- Taco seasoning: 2 tsp—use store-bought or homemade, whatever you trust.
- Shredded cheddar cheese: 100 g (1 cup)—sharp cheddar melts beautifully and adds flavor.
- Jalapeños: 2, thinly sliced—fresh and raw work best for the snap and heat.
- Sour cream: 50 g (¼ cup), optional but I never skip it—it balances the richness.
- Fresh cilantro: 2 tbsp chopped—a handful at the end changes everything.
- Tomato: 1 small, diced—adds freshness and juiciness to cut through the richness.
- Red onion: 1 small, finely chopped—raw onion provides a sharp note that keeps this from feeling heavy.
Instructions
- Get your air fryer ready:
- Set it to 200°C (400°F) so it's hot when you need it. This matters more than you'd think—a preheated fryer gives you even crispness.
- Undercook the pasta:
- Boil your pasta shapes in salted water for 2 minutes less than the package says. You want it still slightly firm because it will finish cooking in the air fryer and harden further.
- Dry and season the pasta:
- Drain the pasta well, then pat it completely dry with a towel—moisture is the enemy of crispness. Toss with olive oil, garlic powder, smoked paprika, and salt until every piece glistens.
- Fry the pasta chips:
- Spread the pasta in a single layer in the air fryer basket and cook for 10–12 minutes, shaking the basket halfway through. You're listening for it—when it sounds crackly and looks golden, it's done.
- Cook the chicken:
- While the pasta crisps, heat 1 tbsp olive oil in a skillet over medium-high heat. Add your diced chicken, taco seasoning, and salt, stirring occasionally until the chicken is cooked through and the edges are lightly browned, about 5–7 minutes.
- Build your nachos:
- Transfer the crispy pasta to a serving platter. Scatter the warm taco chicken over the chips, then sprinkle the shredded cheese and jalapeño slices on top.
- Melt the cheese:
- Return the whole platter to the air fryer for 2–3 minutes just until the cheese melts and pools slightly. You don't want it bubbling aggressively—just soft and glossy.
- Finish and serve:
- Drizzle with sour cream, scatter cilantro, tomato, and red onion over the top, and serve while everything is still warm and the pasta chips haven't had time to soften.
Save The first time someone took a chip, bit through that crust, hit the chicken and cheese inside, and just went quiet for a second—that's when I knew this dish had something special. It's not fancy or complicated, but it feels like you tried, and it tastes like you care.
Why Pasta Chips Changed My Appetizer Game
Before this, I was always defaulting to the same tired apps—bruschetta, wings, cheese boards. Pasta chips forced me to think differently about texture and how to layer flavors. They're sturdy enough to hold toppings, crispy enough to stay interesting, and customizable enough that I've used them as a base for dozens of other combinations since.
Playing with Variations
I've made vegetarian versions with crispy chickpeas and roasted peppers, Indian-spiced versions with tandoori chicken and raita, even a breakfast nacho situation with crispy bacon and a fried egg. The pasta chip foundation is so flexible that you really can take it anywhere—it's just about matching the seasoning and toppings to what you're craving.
Making This Your Own
The beauty of this recipe is that it invites tinkering. The taco chicken is just a suggestion—swap it for pulled pork, ground beef, or black beans if that feels right. The toppings list is basically a buffet of options, so lean into what you actually like on nachos. Taste as you go and adjust the salt and seasoning to your preference because everyone's palate is different.
- If you don't have an air fryer, you can bake the seasoned pasta on a sheet pan at 200°C for 12–15 minutes, shaking halfway through.
- Make extra pasta chips and store them in an airtight container—they stay crispy for a few days and make great snacking on their own.
- If your cheese isn't melting evenly, cut it into smaller pieces so it distributes better and melts faster.
Save This dish is proof that the best recipes aren't always complicated—they're the ones that make people happy and ask for seconds. It's become my go-to when I want to feel creative without spending hours in the kitchen.
Recipe FAQ
- → How do I make the pasta chips crispy?
Par-cook the pasta slightly under the package instructions, pat dry thoroughly, toss with oil and spices, then air-fry until golden and crisp, shaking halfway through.
- → Can I make this dish vegetarian?
Yes, replace the seasoned chicken with black beans or grilled vegetables for a satisfying vegetarian alternative.
- → What pasta types work best for the chips?
Short pasta shapes like rigatoni, penne, or farfalle crisp up well and hold toppings nicely.
- → Is it possible to prepare this gluten-free?
Use gluten-free pasta to accommodate gluten sensitivity without compromising texture.
- → How should I serve and garnish these nachos?
Top with shredded cheddar, sliced jalapeños, and optional garnishes such as sour cream, chopped cilantro, diced tomato, and red onion for fresh flavors.