Learn how to make crispy Pasta Chips with pasta, Parmesan cheese, olive oil and garlic herb seasoning. An easy air fryer snack that's crunchy, cheesy, and perfect for dipping.
These pasta chips make the perfect snack, appetizer, or party food. Seasoned and air-fried or baked until golden and crunchy. Sere them with marinara sauce, alfredo sauce or even ranch dressing for an irresistible treat that's easy to make and always a crowd pleaser!
Whether you are looking for a fun game0day snack or a creative way to enjoy pasta, these crispy Pasta Chips are sure to become a new favourite!
This recipe I am sharing with you today is something I would never have thought to do on my own, but I had seen a few videos of people doing them and I was intrigued. I started thinking about those crunchy bits of pasta at the edges of a casserole using pasta and how moreish they were. Then I started thinking about a snack that was only those crunchy bits, with something to dip them in.
I was invested.
I watched a few videos and then put together something on my own. Eileen helped me. She was really eager to try them herself. And I have promised to go over and help her figure out how to use her air fryer when she gets back into her own place.
Not only were these really simple to do, but they used simple ingredients that I always have in my larder. Pasta, oil, seasoning and cheese. Easy!
Do make sure you cook your pasta just to al dente. You don't want to be using soggy pasta as it won't crisp up nicely. I used a circular round twisty shaped pasta that I had picked up at Winners/HomeSense, right from Italy and it worked very nicely. We ended up with plenty of crispy bits to enjoy and a few chewy bits as well.
The cheese added nicely to the crunch, and I used Kinder Butter Herb & Garlic Seasoning for the seasoning blend and flavour. I probably used more than I recommended using, but we wanted a stronger garlic flavour. You do you.
These were lovely served with some heated marinara sauce for dipping. I was only going to enjoy one, but these were so moreish that I ended up having at least half a dozen before I could reign myself in. These will make a great snack for holiday entertaining in the weeks ahead, or for a special game night when you have people over to watch the hockey or whatever! I highly recommend!
INGREDIENTS NEEDED
TO MAKE
🧄PASTA CHIPS WITH GARLIC & PARMESAN🧄
Simple ingredients put together in a most delicious way.
- 8 ounces (227g) pasta
- 2 TBS extra virgin olive oil
- 1/2 cup (50g) grated Parmesan cheese
- 1 1/2 tsp garlic herb blend, divided
- 1 TBS freeze dried parsley, divided
To serve:
- Your favorite marinara or alfredo sauce
🧄NOTES ON INGREDIENTS🧄
Pasta
Choose a short pasta shape such as a rotini, fusilli, penne or farfalle. These shapes hold the seasonings well and become wonderfully crisp when cooked. Cook the pasta just until al dente as softer pasta may not crisp up as nicely. I used Rotini which is a circular corkscrew type of pasta.
Extra Virgin Olive Oil
This has a nice peppery flavour and helps the seasonings adhere to the pasta while also promoting a golden, crunchy finish. You can substitute avocado oil if you prefer.
Grated Parmesan Cheese
Parmesan adds a rich, savoury flavour and contributes to the delicate crispy coating. Freshly grated Parmesan is recommended for the best flavour and texture.
Garlic Herb Blend
A garlic herb seasoning blend adds plenty of flavour with minimal effort. Dividing the seasoning before and after cooking ensures every bite is well seasoned. Italian seasoning can also be substituted and you can add some red pepper flakes for some heat if you wish.
Freeze Dried Parsley
This adds colour and a fresh herb flavour. Dividing it between the cooking and finishing stages helps to maintain both flavour and appearance. Dried parsley may be used in a pinch, but the freeze-dried parsley offers a brighter taste.
INGREDIENT TIP:
For even more flavour, reserve a small amount of the cheese, garlic seasoning, and parsley to sprinkle over the hot pasta chips just prior to serving. This simple step gives the finished dish an extra burst of cheese, herby goodness.
HOW TO MAKE
🧄PASTA CHIPS WITH GARLIC & PARMESAN🧄
These really are quite a simple make. You can do them in the oven as well if you don't have an air fryer available. Same temperature, on a baking sheet, but it may take slightly longer to get the essential crispness.
- Cook the pasta to al dente according to the package directions. Drain well. Pour into a bowl.(It is important that you drain it very well so that it cooks up crisper.)
- Whisk together the olive oil, 1 tsp of the seasoning and half of the parsley. Pour over the drained pasta and toss together to coat well. Add half of the cheese and toss again. (Make sure everything is evenly coated.)
- Preheat the air fryer to 400*F/200*C. (If you are doing them in the oven the same temperatures apply.)
- Place the dressed pasta into your air fryer baskets/trays. (Spread them into an even layer with space between each piece for the air to circulate around the pasta.)
- Air fry for 12 minutes, giving the pasta a shake halfway through the cook time, until crispy.
- Toss with the remaining seasoning and arrange on a serving tray. Sprinkle with the remaining parsley and Parmesan. (You can adjust the seasonings according to your own tastes.)
- Heat up your desired dip while the pasta is air frying. Pour into a bowl and serve hot for dipping the chips in.
🧄HINTS AND TIPS FOR SUCCESS🧄
Cook the pasta just until al dente
Overcooked pasta can become too soft and may not crisp up properly in the air fryer or oven.
Drain the pasta well
Excess water can prevent the pasta from becoming crispy.
Season the pasta while it is still warm
Warm pasta absorbs the oil, Parmesan cheese and seasonings more evenly.
Don't overcrowd the air fryer basket.
Arrange the pasta in a single layer, working in batches if needed. You want to allow the hot air to circulate and crisp every piece.
Shake the basket halfway through cooking
This helps the pasta chips to cook evenly and prevents burning.
Watch the final few minutes carefully
pasta chips can go from perfectly golden to overcooked quite quickly.
Grate your own cheese
Freshly grated Parmesan melts and adheres to the pasta better than the pre-grated varieties.
Adjust the seasoning to taste
Add a pinch of red pepper flakes for heat, or extra garlic for more flavour.
🧄FREQUENTLY ASKED QUESTIONS🧄
WHAT TYPE OF PASTA WORKS BEST FOR PASTA CHIPS?
Short pasta shapes such as rigatoni, bow ties, penne, rotini or fusilli work well. I used a shape called Rotini. You want a shape that is going to crisp up nice in the air fryer and hug the sauce nicely for dipping.
DO I NEED TO USE AN AIR FRYER?
Not at all. You can bake them in the oven, although an air fryer will typically make them crispier.
CAN THESE BE MADE AHEAD OF TIME?
Yes, simply store them in an airtight container after they cool completely. They are best enjoyed within a few days.
ARE THESE BEST SERVED HOT OR COLD?
They are best served warm, but they can also be enjoyed at room temperature.
CAN I USE GLUTEN FREE PASTA?
Yes, gluten free pasta works well, although cook times may vary slightly.
ARE THESE A SNACK OR AN APPETIZER?
They can be served as either one. They are perfect for parties and gatherings.
CAN I REHEAT LEFTOVER PASTA CHIPS?
Yes, just reheat them in an air fryer or hot oven for a few minutes to restore their crispness.
🧄A FEW OTHER SNACKS & NIBBLES TO ENJOY🧄
We are coming up to the season of year where we all tend to do a lot of entertaining. Here are a few other favourite snacks and nibbles we enjoy sharing with guests.
CARAMEL POPCORN TWISTS - We make this every Christmas. Not only is it easy to make but it is incredibly moreish. It also makes a really lovely gift to give someone. Its crisp, sweet, crunchy, and delicious! Everyone always asks for the recipe. Its like Caramel Popcorn, but without the nuisance of husks. Melts in the mouth.
BITS & BITES - The Canadian version of Chex Mix. It just wouldn't be the holidays without this crunchy, savoury snack mix. Loaded with buttery, savoury, crisp bits of cheerios, cheese crackers, shreddies, pretzels, gold fish and sometimes peanuts. Everything is tossed together with a savoury, lightly spiced salty butter and then baked to golden crispy perfection. This is really quite addictive.
Pin this delicious recipe to your Appetizer, or Snack recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: variable
Pasta Chips with Garlic & Parmesan
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
These are a very simple make and oh so delicious. Using simple store cupboard ingredients these tasty pasta chips come out perfect in the air fryer. Crunchy and filled with flavour.
Ingredients
- 8 ounces (227g) pasta
- 2 TBS extra virgin olive oil
- 1/2 cup (50g) grated Parmesan cheese
- 1 1/2 tsp garlic herb blend, divided
- 1 TBS freeze dried parsley, divided
To serve:
- Your favorite marinara or alfredo sauce
Instructions
- Cook the pasta to al dente according to the package directions. Drain well. Pour into a bowl.
- Whisk together the olive oil, 1 tsp of the seasoning and half of the parsley. Pour over the drained pasta and toss together to coat well. Add half of the cheese and toss again.
- Preheat the air fryer to 400*F/200*C.
- Place the dressed pasta into your air fryer baskets/trays.
- Air fry for 12 minutes, giving the pasta a shake halfway through the cook time, until crispy.
- Toss with the remaining seasoning and arrange on a serving tray. Sprinkle with the remaining parsley and Parmesan.
- Heat up your desired dip while the pasta is air frying. Pour into a bowl and serve hot for dipping the chips in.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If you are fans of slow-cooked comfort food, you're going to love these Short Ribs which have almost Sauerbraten flavours. All of the classic sweet, tangy and richly spiced flavours combine with succulent beef short ribs that cook to melt-in-the-mouth perfection. The resulting dish is hearty, flavourful and wonderfully comforting, making it a perfect choice for cool weather dining.
This is the kind of meal that rewards patience. The long, slow cooking transforms humble short ribs into something truly special, with rich flavours and melt-in-the-mouth tenderness.
This is comfort food at its finest.
Back in the late 1970's when I was a very young Bride with two small children we lived in Calgary, Alberta for a while, and then later on near Edmonton in a small town called Stony Plain. We were friends with a lovely couple names Bob and Lil.
These people were the salt of the earth and so very kind to me. I was thousands of miles away from my own family, with little or no support, with a husband who was often away and they kind of took me under their wing.
Lil was a bit of a diamond in the rough and a fantastic cook. She had raised a large family, and was a great mentor. All her girls were great cooks also. One even had her own restaurant. Thankfully they were happy to share their recipes with me, which I laboriously copied out in my Big Blue Binder. This recipe is one of theirs.
You need to begin these the night before as the ribs need to be marinated in a mixture overnight. The next day you remove them from the marinade (Saving it) and then you brown the meat. You can then either simmer them on top of the stove, using the reserved marinade, covered tightly, or braise them in the oven, again tightly covered.
This time I braised them in the oven. Delicious ribs with a distinct Sauerbraten flavour. The resultant gravy is really delicious and that meat just melts in your mouth. No short ribs? No problem, you can do a pot roast the same way. Always delicious.
⭐INGREDIENTS NEEDED⭐
There is nothing complicated here. If you are not able to find short ribs, you can do the same thing with stewing beef or steak, a pot roast, brisket, etc. All will work fine and come out delicious. Six pounds of meat sounds like a lot, but bear in mind that most of it is bone. This tastes very similar to a German Sauerbraten.
- 6 pounds beef short ribs
- 2 cups (480ml) tomato ketchup
- 2 cups (480ml) water
- 1/4 tsp ground allspice
- 2 TBS sugar
- 2 TBS prepared horseradish
- 2 broken bay leaves
- 2 TBS dry mustard powder
- 2 TBS red wine vinegar
- 2 TBS worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 4 onions, peeled and thinly sliced
- flour
- fat for browning
⭐NOTES ON INGREDIENTS⭐
Beef Short Ribs
The star of the show! Short ribs are beautifully marbled with fat and connective tissue, which melts during the long cooking process to create succulent, fork-tender meat.
Tomato Ketchup
An usual ingredient for a traditional sauerbraten inspired dish, but it provides sweetness, tanginess, and body to the sauce. It also helps to create a rich and glossy gravy.
Water
Combines with the ketchup and seasonings to create the braising liquid. Beef stock could be substituted for it for an even richer flavour if desired.
Ground Allspice
A classic sauerbraten flavour. It's warm notes of clove, cinnamon and nutmeg help to tive the dish its distinctive flavour.
Sugar
Balances the acidity from the vinegar and the tanginess of the ketchup, creating the sweet and sour profile that Sauerbraten is known for.
Prepared Horseradish
Adds a gentle sharpness and depth. Don't worry, the flavour mellows considerably during the long cooking time.
Bay Leaves
Contribute a subtle earthy flavour that complements the richness of the beef.
Dry Mustard Powder
Adds a gentle warmth and complexity to the sauce without making it taste mustardy.
Red Wine Vinegar
Provides the characteristic tang associated with Sauerbraten. The acidity also helps to tenderize the meat during cooking.
Worcestershire Sauce
A flavour powerhouse. It adds savoury umami notes and enhances the richness of the beef.
Onions
As they cook, the onions soften and melt into the sauce, adding sweetness and body to the finished gravy.
⭐HOW TO MAKE LIL'S BEEF SHORT RIBS⭐
These, although somewhat time consuming, are not difficult to make at all.
- Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together. (I usually do this in a large zip lock baggie and then place the baggie in a bowl to prevent accidents in the refrigerator.)
- Cover tightly and then refrigerate overnight. (This is integral to the recipe.)
- The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. (DO not throw the marinade away.)
- Pat the ribs dry and coat in flour, shaking off any excess. (You don't want big clumps of flour.)
- Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. (Take your time to get a nice colour on them.)
- Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.) (I really prefer doing them in the oven myself.)
Notes
Alternately these can be baked, covered tightly, in a slow oven for several hours. (about 325*F/160*C/gas mark 3)
⭐HINTS AND TIPS FOR SUCCESS⭐
Don't skip the browning
Taking the time to brown the short ribs well on all sided add a rich depth of flavour to the finished dish. Those caramelized bits are pure gold.
Cook low and slow
Short ribs need gentle, prolonged cooking to become meltingly tender. Resist the urge to rush the process.
Taste before serving
The balance between sweet and sour is one of the hallmarks of this dish. Taste the gravy before serving and adjust as needed.
Use a heavy-bottomed saucepan
A Dutch oven or other heavy bottomed flame proof casserole dish distributes the heat evenly.
Make ahead if you can
Like many braised dishes, this often tastes even better the next day after the flavours have had time to meld really well.
Remove excess fat
Short ribs can release quite a bit of fat during cooking. Skimming off any excess before serving will result in a cleaner-tasting sauce.
Keep at a gentle simmer while cooking
A rolling boil can make the meat tough. Low and steady is the key to success.
⭐FREQUENTLY ASKED QUESTIONS⭐
DO I NEED TO USE SHORTRIBS?
Not at all. I can appreciate that they are not always available. Feel free to use any other kind of braising beef in the place of the ribs.
CAN THIS BE MADE AHEAD OF TIME?
Yes, in fact the flavours deepen beautifully overnight, making this an excellent make-ahead dish.
WHAT CAN I SERVE WITH THIS DISH?
Mashed potatoes, baked or boiled potatoes, buttered noodles, spaetzle, red cabbage, or roasted root vegetables all pair beautifully with the rich gravy.
CAN I FREEZE ANY LEFTOVERS?
Absolutely. Cool completely, pack into an airtight freezer container, label and date. Freeze for up to three months, thawing in the refrigerator overnight before reheating. Reheat thoroughly in a low oven.
CAN THIS BE MADE IN THE SLOW COOKER?
Yes, brown the meat first, then transfer everything to the slow cooker and cook on low until the ribs are fork-tender.
⭐A FEW MORE RECIPES USING BEEF FOR YOU TO ENJOY ⭐
Beef is not something we enjoy very often these days, what with the cost of it and all, but when we do, here are a few other ways we like to cook and eat it.
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - Stew and dumplings. Is there anything more comforting on the planet? I think not. This is my favourite stew recipe, downsized for just two people. Tender and juicy pieces of melt-in-the-mouth beef with tender vegetables in a delicious gravy, topped with fluffy dumplings. What could possibly be bad about this?
CROCK POT MONGOLIAN BEEF - Sort of like a pot roast with Mongolian flavours, garlic, soy sauce, brown sugar, rice wine vinegar, ginger, red chili flakes,etc. cooked low and slow until the meat melts in the mouth, ready to shred into chunks and serve with your favorite sides. This really is delicious.
Pin this delicious recipe to your Main Dish, or Beef recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Lil's Beef Short Ribs
Prep time: 10 HourCook time: 2 H & 20 MTotal time: 12 H & 20 M
I named these tasty ribs after the lovely woman who shared the recipe with me back in the 1970's. Tender and delicious, these melt in the mouth. They also freeze well.
Ingredients
- 6 pounds beef short ribs
- 2 cups (480ml) tomato ketchup
- 2 cups (480ml) water
- 1/4 tsp ground allspice
- 2 TBS sugar
- 2 TBS prepared horseradish
- 2 broken bay leaves
- 2 TBS dry mustard powder
- 2 TBS red wine vinegar
- 2 TBS worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 4 onions, peeled and thinly sliced
- flour
- fat for browning
Instructions
- Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together.
- Cover tightly and then refrigerate overnight.
- The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade.
- Pat the ribs dry and coat in flour, shaking off any excess.
- Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides.
- Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.)
Notes
Alternately these can be baked, covered tightly, in a slow oven for several hours. (about 325*F/160*C/gas mark 3)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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