Crispy Baked Pasta Chips (Oven Method)
These baked pasta chips turn pantry pasta into crispy, crunchy, savory snack bites. Tossed with olive oil, parmesan, and simple seasoning, then baked until golden and extra crisp, no air fryer required.
Ingredients
- 1 lb bowtie pasta farfalle
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
- 1 tablespoon seasoning blend garlic powder, onion powder, salt, Italian seasoning
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until fully cooked. Drain very well and let the steam escape for a few minutes.
- Transfer pasta to a large bowl. Toss with olive oil until evenly coated, then add parmesan and seasoning blend. Mix well.
- Spread pasta in a single layer on a parchment-lined baking sheet. Do not crowd the pan.
- Bake at 400°F for about 20 minutes, until golden and beginning to crisp.
- Turn the oven off and leave the pasta chips inside while the oven cools down. This helps them crisp up even more.
- Remove and let cool slightly before serving. They will firm up as they cool.
Notes
- For extra crispy pasta chips: Make sure the pasta is drained very well and spread in a single layer.
- Air fryer option: Cook at 400°F for 8–10 minutes, shaking halfway through. Work in batches.
- Best pasta shapes: Bowties, rotini, penne, or shells all work well.
- Storage Tip: Store at room temperature in an airtight container for up to 2 days (they’re best the day they’re made).
Optional Sweet Version:
- 2 tablespoons melted butter (instead of olive oil)
- 2–3 tablespoons cinnamon sugar (instead of parmesan + seasoning)
