Recipe: pasta chips
You knew you weren’t supposed to, but you did it anyway: hoarded pasta. All shapes, sizes and colours. And now what? Now you’re stuck with a bag of farfalle (you know, those little butterflies/bows) that you don’t actually feel like eating at all. But wait! Before you shove that bag to the back of your cupboard: make pasta chips!
Yes, seriously. Chips. Made from pasta. We promise you: it’s genius. Crispy, salty and perfect for putting your dipping skills to work. And let’s be honest: pasta + deep-frying = a match made in heaven.
Why you have to try this recipe
Honestly: we get it if you’re thinking, “Chips made from pasta? How?!” But trust us: it works. And it tastes fantastic. Perfectly crispy, salty, a little cheesy and with just the right crunch. Plus, you’ll impress your drinks-party guests. Especially if you serve them with a trendy dip in a cute bowl. No one needs to know that you simply rescued that old bag of pasta from the cupboard.
Okay, enough chatting: time to wake up your inner snack chef. So go on, open that bag of farfalle, put the pan on the hob and make your own pasta chips. This is the snack you didn’t know you needed. But now you won’t want anything else.
How to make the tastiest pasta chips yourself
Here’s the step-by-step plan for making your own pasta chips. Simple, but so delicious.
- Cook the farfalle according to the instructions on the package until al dente in a large pan of generously salted water.
- Drain and leave to drain. Pat (really!) dry thoroughly with a clean cloth or paper towels.
- Prepare a large plate lined with paper towels.
- Over medium heat, heat a layer of approximately 2 cm of oil in a deep frying pan or sauté pan (not non-stick).
- After a few minutes, test the temperature of the oil with a small piece of bread; if it turns golden brown after just over 10 seconds, the temperature is right for frying.
- Carefully place a quarter of the cooked pasta into the hot oil using a metal slotted spoon.
- Fry for approximately 2 minutes, then turn the pasta over (very carefully!).
- Fry for another 2 minutes, carefully remove from the pan and leave to drain briefly on the plate lined with paper towels.
- Immediately toss in a large bowl with the Parmesan, Italian herbs, garlic powder, salt and pepper.
- Repeat with the remaining pasta.
- Serve with a delicious dipping sauce.
What do you eat pasta chips with?
Pasta chips are delicious on their own, but also try them with hummus (classic or spicy), guacamole (yes, really!), romesco sauce, or this incredible pistachio pesto.
Tips & tricks for the ultimate pasta chips
– Use a sturdy pasta: farfalle works brilliantly, but penne or rigatoni work too. Avoid thin strands; spaghetti chips simply don’t work.
– Make sure the pasta is REALLY dry before frying, otherwise your entire kitchen will be covered in splatters.
– A fan of spice? Sprinkle some chilli flakes over them after frying.
– Not in the mood for frying? You can also make pasta chips in the Airfryer: 180 degrees, for around 10–12 minutes. Just coat them with oil first!
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