Save Last summer my roommate walked in while I was dumping leftover rigatoni onto a baking sheet and gave me this look like I had finally lost it. Fifteen minutes later when those golden crunchies came out of the oven she stole three pieces off the cooling rack and asked if we could turn them into a loaded nacho situation for movie night. Now our friends specifically request them whenever they come over and honestly the way the cheese gets all melly and stuck in the pasta tubes is kind of magical.
I made these for my little sisters birthday last month and forgot to account for how quickly twelve people can demolish a platter. Ended up throwing together a second batch with whatever cheese we had left and somehow those came out even better because I got braver with the spices. Now I always double the seasoning mix just in case.
Ingredients
- Rigatoni or penne pasta (250 g): These tube shapes hold onto toppings beautifully and have enough surface area to get properly crispy in the oven
- Olive oil (1 tbsp): Helps the spices stick and creates that satisfying crunch we are after
- Garlic powder (1/2 tsp): Even if you think it is subtle this makes a huge difference in the final flavor
- Smoked paprika (1/2 tsp): Gives a gorgeous color and adds this smoky depth that people cannot quite place
- Salt (1/2 tsp) and black pepper (1/4 tsp): The bare minimum seasoning but do not skip these
- Shredded cheddar cheese (120 g): Sharp cheddar brings that classic nacho flavor everyone expects
- Shredded mozzarella cheese (60 g): This is what creates those gorgeous cheese pulls
- Medium tomato: Fresh juicy balance against all the rich cheese
- Small red onion: Adds a little bite and color that makes everything pop
- Jalapeño (optional): Leave this out if you are serving kids or crank up the heat if you love spice
- Fresh cilantro (2 tbsp): Bright herbal finish that cuts through the heaviness
- Small avocado: Creamy cool contrast you honestly should not skip
- Sour cream (100 g): The base for our zesty sauce and honestly you could just serve this on everything
- Mayonnaise (2 tbsp): Makes the sauce richer and more velvety
- Lime juice (1/2 lime): Bright acidity that makes every other flavor sing
- Chili powder (1/2 tsp): Just enough warmth in the sauce without overpowering anything
Instructions
- Get your oven ready:
- Preheat to 220°C and line a baking sheet with parchment paper so nothing sticks later
- Cook the pasta:
- Boil the pasta until it is just shy of al dente then drain it really well and pat it dry with a clean towel
- Season everything:
- Toss the pasta with olive oil and all those spices until every single piece is coated
- Make them crispy:
- Spread the pasta in one single layer and bake for 18 to 22 minutes flipping them halfway until they are golden all over
- Whisk up the sauce:
- Mix the sour cream mayo lime juice chili powder and some salt and pepper until it is totally smooth
- Build the nachos:
- Layer half the chips then half the cheese then repeat with the rest on an oven safe platter or skillet
- Melt the cheese:
- Bake for 3 to 5 minutes just until the cheese is bubbly and starting to brown in spots
- Load on the toppings:
- Scatter the tomato onion jalapeño cilantro and avocado all over then drizzle with that sauce you made
Pin it My cousin who swears she hates fusion food tried these at a family gathering and asked for the recipe three times throughout the night. Something about the familiar crunch of chips meeting the comfort of pasta just works in a way that surprises people every time.
Making Them Ahead
You can bake the pasta chips up to two days in advance and keep them in an airtight container. When you are ready to serve just layer them with cheese and heat them up again before adding the cold toppings. The sauce also keeps well in the fridge for about three days.
Switch Up The Cheese
Sharp cheddar and mozzarella are classic but pepper jack takes these to a whole new level if you want extra kick. Sometimes I do half mozzarella and half Monterey jack for the ultimate melt factor without losing that cheddar punch.
Topping Variations
Once you get the basic technique down you can really go wild with what you pile on top. These work with so many cuisines and flavor profiles that you could serve them multiple ways at the same party.
- Add black beans corn and crushed tortilla chips for a Tex Mex vibe
- Try olives feta and diced cucumber for a Mediterranean twist
- Cooked ground meat or shredded chicken makes this a full meal instead of just snacks
Pin it Hope these become your new go to for whenever you need something that feels like party food but comes together with stuff you probably already have. Happy cooking.
Frequently Asked Questions
- → How do you make pasta chips crispy?
Cook pasta just until al dente, then toss with oil and spices. Bake at high heat until golden and crunchy, flipping halfway through for even crispiness.
- → Can I use other pasta shapes for chips?
Yes, tubular shapes like rigatoni or penne work best as they crisp nicely and hold toppings well.
- → What alternatives can be used for the zesty sauce?
Try blending Greek yogurt with lime juice and chili powder or use a dairy-free mayo for a vegan option.
- → How can I add more toppings to these pasta chips?
Add cooked black beans, corn, olives, or diced bell peppers to enhance flavor and texture variety.
- → Is air frying a good method for these chips?
Yes, air frying at 200°C (400°F) for 12–15 minutes yields extra crunch and saves time compared to baking.