Save I stumbled onto pasta chips nachos completely by accident one Friday night when I had leftover rigatoni and a craving for something crispy and loaded. Instead of reheating pasta the usual way, I tossed it with spices and threw it in the oven, thinking I'd make a quick snack. Twenty minutes later, I pulled out these golden, crunchy little tubes that were somehow better than any chip I'd ever bought, and the idea just spiraled from there into this glorious, shareable masterpiece.
I made this for my roommate's birthday gathering last summer, and watching everyone crowd around the platter debating whether it was actually pasta or some fancy tortilla chip hybrid was one of those small kitchen wins that stuck with me. Someone even asked for the recipe, which never happens, and I remember feeling oddly proud of something so simple and playful.
Ingredients
- Rigatoni or penne pasta (250g): Use tube shapes because they get wonderfully crispy and hold toppings in their hollow centers, which is half the magic here.
- Olive oil (1 tbsp): This helps the spices coat evenly and gives the pasta that golden, slightly greasy-in-the-best-way texture.
- Garlic powder (1/2 tsp) and smoked paprika (1/2 tsp): These two are your flavor foundation, so don't skip them or swap them for fresh garlic without tasting as you go.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season aggressively here since the pasta will absorb flavor as it cooks.
- Cheddar and mozzarella cheese (120g and 60g): The cheddar brings sharpness and color, while mozzarella melts like a dream and adds stretch.
- Fresh tomato, red onion, and jalapeño: Dice the tomato small and pat it dry so it doesn't make everything soggy, slice the onion thin so it stays crisp, and seed the jalapeño if heat bothers you.
- Fresh cilantro (2 tbsp) and avocado (1 small): Add these only at the very end so they stay bright and fresh, not wilted or brown.
- Sour cream, mayonnaise, and lime juice: This sauce is the soul of the dish, so don't rush it, and taste it before you add it to make sure the lime isn't too sharp.
- Chili powder (1/2 tsp): A small amount adds warmth without overwhelming, but you can use less if you prefer mild.
Instructions
- Heat your oven and prep your stage:
- Get the oven to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is painless and your pasta chips won't stick. Having everything ready before you touch the pasta makes the whole process feel smooth.
- Cook the pasta just shy of done:
- Boil salted water, add your pasta, and pull it out about two minutes before the package says it's ready. You want it still slightly firm because it's going to cook again in the oven, and overcooked pasta chips turn to crumbs instead of staying crispy.
- Season and spread:
- Toss the drained pasta with olive oil, garlic powder, paprika, salt, and pepper until every piece is coated with those golden spices. Spread it in a single layer on your baking sheet without crowding, so steam can escape and each piece gets crispy.
- First bake until golden and crunchy:
- Bake for 18 to 22 minutes, flipping halfway through with a spatula so both sides turn golden and brittle. You'll know they're ready when they sound crispy when you stir them and look like actual chips, not soft pasta anymore.
- Make your zesty sauce:
- While the chips finish, whisk together sour cream, mayo, lime juice, chili powder, salt, and pepper in a bowl. Taste it and adjust the lime or chili to your preference because this sauce carries a lot of flavor.
- Layer and cheese:
- Pour your cooled pasta chips into an oven-safe platter or skillet, sprinkle half the mixed cheeses over them, then add the rest of the chips and top with remaining cheese. This sandwich-like layering means cheese melts throughout, not just on top.
- Quick second bake for melted cheese:
- Pop it back in the oven for 3 to 5 minutes just until the cheese bubbles and turns creamy. Don't walk away because this phase happens fast and you don't want brown cheese if you prefer it soft and stretchy.
- Top and serve hot:
- Pull the platter out, sprinkle with tomato, red onion, jalapeño, and cilantro, then drizzle the zesty sauce over everything. Serve right away while the chips are still warm and the toppings are still crisp.
Save There's something unexpectedly comforting about transforming something as everyday as cooked pasta into a dish that feels like a celebration. My partner called it genius-level snacking, which is not high praise from him, so I knew this one was a keeper.
Customizing Your Platter
The beauty of this recipe is that you can treat it like a blank canvas and build whatever flavor combination appeals to you that day. One night I added black beans and corn because I had them on hand, another time I layered in sliced jalapeños and crispy bacon bits because I was feeling indulgent, and once I went vegetarian-celebratory with guacamole and cotija cheese. The pasta chips are just your base, so feel free to get creative with toppings based on what's in your fridge or what sounds good at that moment.
Timing and Prep Strategy
The actual hands-on time is maybe fifteen minutes if you're organized, but the two bakes take the rest of that forty-five minute window. I like to make my sauce and chop my toppings while the chips are crisping the first time, which makes the final assembly feel like a breeze rather than a scramble. If you're making this for guests, you can bake the chips hours ahead, store them in a container, and then assemble everything in the five minutes right before you want to serve it hot.
Storage and Leftovers
The chips stay crispy for a day or two in an airtight container, though they're best fresh from the oven when they're at their crunchiest and most snappable. The sauce keeps in the fridge for up to three days, and the cheese sauce melts beautifully when reheated gently in the oven or even a skillet if you're in a hurry. I've found that storing the toppings separately and adding them just before eating is the trick to keeping everything from getting sad and soggy.
- Keep baked chips in an airtight container so humidity doesn't turn them chewy overnight.
- Don't assemble the whole platter if you're planning to have leftovers, because the toppings will get limp.
- Reheat cooled pasta chips in a 180°C oven for five minutes to bring back their crunch.
Save This dish has become my go-to move when I want to impress without stress, and somehow it always gets people talking about food in a way that feels fun instead of pretentious. I hope it becomes one of your kitchen discoveries too.
Recipe Questions & Answers
- → How do I get the pasta chips crispy?
Cook the pasta just under al dente, toss with oil and spices, then bake or air-fry at high heat until golden and crunchy. Flipping halfway ensures even crispness.
- → Can I use different pasta types?
Yes, rigatoni or penne work best due to their shape, but other tube or hollow pastas can produce similar results.
- → What alternatives can I use for cheese?
Shredded cheddar and mozzarella provide melt and flavor, but plant-based cheeses can be substituted for vegan versions.
- → How is the zesty sauce made?
Mix sour cream, mayonnaise, lime juice, chili powder, salt, and pepper for a refreshing, mildly spicy topping.
- → Can I prepare this ahead of time?
Yes, pasta chips can be baked and cooled in advance. Assemble and bake with cheese just before serving for optimal freshness.