I turned pantry bow ties into Bow Tie Pasta Chips that will make you rethink what leftover pasta can do.

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I tried making Pasta Chips Might Be The Best Thing Ever and I still cant believe how good they are. Pasta Chips from Delish are the perfect crunchy snack!

I used penne and Parmesan cheese and the result was this addictive Crunchy Pasta bite that vanished faster than I could snap a photo. They crackle when you bite them, salty, cheesy and dangerously snackable.

I’m already scheming ways to toss them on a party platter so people freak out. If you like bold textures and a tiny bit of food mischief, you gotta try these, just don’t say I didn’t warn you.

Ingredients

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Starchy base, mostly carbs for energy, adds crunch when baked, stores little protein
Healthy fats that crisp pasta, adds richness and mouthfeel, contains vitamin E
Savory, salty, umami boost, gives protein and calcium, melts slightly then becomes crisp
Concentrated garlic flavor, low calories, gives bold aroma and savory depth, not fresh
Sweet or smoked variety adds color and warmth, low sodium, mild earthy notes
Essential for seasoning, enhances all flavors, helps crisping, use sparingly or it’ll overpower
Optional heat, adds kick and warmth, tiny calories, customize spiciness to your taste

Ingredient Quantities

1 pound penne or ziti pasta, your choice

1/4 cup extra virgin olive oil

3/4 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (sweet or smoked)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 400 F and line one or two baking sheets with parchment paper or a silicone mat, set racks to middle positions.

2. Bring a large pot of salted water to a boil and cook 1 pound penne or ziti until just al dente, about 1 to 2 minutes less than package directions so they dont get mushy.

3. Drain the pasta very well and spread on a clean towel or paper towels to pat dry a bit, extra moisture will stop them from crisping.

4. While the pasta is still warm, toss it in a large bowl with 1/4 cup extra virgin olive oil, 3/4 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you want heat. Toss until evenly coated, the warmth helps the cheese stick.

5. Spread the pasta in a single layer on the prepared sheets, dont pile them up, use two sheets if needed so each piece gets exposed to heat.

6. Bake for about 20 minutes, then rotate pans and gently stir or flip the pieces with a spatula so they brown evenly; continue baking another 10 to 15 minutes until golden and very crisp. Watch the last 5 minutes so they dont burn.

7. Remove from oven and immediately sprinkle with the chopped fresh parsley if using and a little extra Parmesan if you want it cheesier. Let the chips cool on the sheet for at least 15 minutes they get crispier as they cool.

8. Taste and adjust seasoning, add more salt or red pepper flakes if needed. Be careful, they can be hot inside right out of the oven.

9. Store completely cooled chips in an airtight container at room temperature for up to 2 days, or revive softened chips with a quick 3 to 5 minute bake before serving.

10. Serve plain or with marinara, ranch, or your favorite dip and enjoy, theyre kinda addictive.

Equipment Needed

1. Oven (preheat to 400 F)
2. 1 or 2 rimmed baking sheets plus parchment paper or a silicone baking mat
3. Large pot for boiling the pasta
4. Colander to drain the pasta
5. Clean kitchen towel or paper towels to pat the pasta dry
6. Large mixing bowl for tossing with oil and cheese
7. Measuring cups and spoons
8. Microplane or fine grater for the Parmesan
9. Spatula or tongs for spreading and flipping the pieces
10. Oven mitts and a cooling rack for resting the chips

FAQ

Can I use other pasta shapes? Yes, short tubes like rigatoni or ziti work best since they get crunchy and hold seasoning, penne is perfect. Tiny pastas like orzo wont crisp the same and big flat shapes can flop unless you bake them longer.

How do I get them extra crispy? Dry the cooked pasta well, toss with the oil and cheese so every piece is coated, spread in one layer and bake at 400°F (200°C) for about 18 to 25 minutes, stir or flip once. You can also deep fry at 350°F for a couple minutes till golden, but watch closely so they dont burn.

How long will they stay crunchy? Stored in an airtight container at room temp they stay good for about 4 to 5 days. If they soften, re-crisp in a 350°F oven for 5 to 8 minutes.

Can I make them ahead or freeze them? You can make them a day ahead and store at room temp, but freezing isnt great because thawing ruins the crunch. If you must freeze, freeze unbaked dried pasta and bake fresh when you want them.

Can I change the seasoning or make them vegan? Totally. Swap Parmesan for nutritional yeast for a cheesy vegan flavor, or try taco, ranch, or chili powder blends. Adjust salt and spice to taste.

Are these very oily or greasy? They use oil but you only need about 1/4 cup for a pound of pasta, and spreading pieces in a single layer helps excess oil drain off. If you want less oil, use a light spray or reduce oil a little, but they might not brown as evenly.

Pasta Chips Might Be The Best Thing Ever Recipe Substitutions and Variations

Penne or ziti: rigatoni, fusilli, or medium shells — they crisp up the same and catch the seasoning.
Extra virgin olive oil: avocado oil, grapeseed oil, or melted butter — oils have higher smoke points, butter gives richer flavor.
Finely grated Parmesan: Pecorino Romano, Asiago, or nutritional yeast for a vegan option — Pecorino is saltier so cut the salt back a bit.
Paprika (sweet or smoked): use smoked paprika for more smoke, chipotle powder for smoky heat, or cayenne for straight heat.

Pro Tips

1. Use a real Parmesan wedge and grate it very fine with a microplane or the fine disk in a food processor. Pre shredded cheese has anti caking stuff on it so it wont melt and crisp the same way.

2. Get as much surface moisture off the pasta as you can before you toss it, and work while it is still a little warm so the cheese and oil cling. Damp pieces are the ones that stay chewy, not crispy.

3. For even browning try baking on a wire cooling rack set over a rimmed sheet so air circulates under the pasta. Put a sheet under the rack to catch drips, and swap rack positions partway through because most ovens have hot spots.

4. Season and finish after baking for the best texture and flavor. Sprinkle a little extra salt or cheese while the pieces are hot, add fresh herbs only after they cool so they dont wilt, and cool completely before storing so they stay crisp.

Pasta Chips Might Be The Best Thing Ever Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned pantry bow ties into Bow Tie Pasta Chips that will make you rethink what leftover pasta can do.

Servings

servings

Calories

415

kcal

Equipment: 1. Oven (preheat to 400 F)
2. 1 or 2 rimmed baking sheets plus parchment paper or a silicone baking mat
3. Large pot for boiling the pasta
4. Colander to drain the pasta
5. Clean kitchen towel or paper towels to pat the pasta dry
6. Large mixing bowl for tossing with oil and cheese
7. Measuring cups and spoons
8. Microplane or fine grater for the Parmesan
9. Spatula or tongs for spreading and flipping the pieces
10. Oven mitts and a cooling rack for resting the chips

Ingredients

1 pound penne or ziti pasta, your choice
1/4 cup extra virgin olive oil
3/4 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (sweet or smoked)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley, optional

Directions

Preheat oven to 400 F and line one or two baking sheets with parchment paper or a silicone mat, set racks to middle positions.
Bring a large pot of salted water to a boil and cook 1 pound penne or ziti until just al dente, about 1 to 2 minutes less than package directions so they dont get mushy.
Drain the pasta very well and spread on a clean towel or paper towels to pat dry a bit, extra moisture will stop them from crisping.
While the pasta is still warm, toss it in a large bowl with 1/4 cup extra virgin olive oil, 3/4 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you want heat. Toss until evenly coated, the warmth helps the cheese stick.
Spread the pasta in a single layer on the prepared sheets, dont pile them up, use two sheets if needed so each piece gets exposed to heat.
Bake for about 20 minutes, then rotate pans and gently stir or flip the pieces with a spatula so they brown evenly; continue baking another 10 to 15 minutes until golden and very crisp. Watch the last 5 minutes so they dont burn.
Remove from oven and immediately sprinkle with the chopped fresh parsley if using and a little extra Parmesan if you want it cheesier. Let the chips cool on the sheet for at least 15 minutes they get crispier as they cool.
Taste and adjust seasoning, add more salt or red pepper flakes if needed. Be careful, they can be hot inside right out of the oven.
Store completely cooled chips in an airtight container at room temperature for up to 2 days, or revive softened chips with a quick 3 to 5 minute bake before serving.
Serve plain or with marinara, ranch, or your favorite dip and enjoy, theyre kinda addictive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.