Crispy Parmesan Pasta Chips with Herbes de Provence
What if pasta became your favourite party snack? These ultra-crispy pasta chips, golden in the oven or air fryer, are a genius idea that surprises everyone. Dip them in a homemade marinara sauce and watch them disappear at the first crunch.
🛒 Ingredients
4 servings
- 300g penne or rigatoni (dry)
- 3 tbsp extra virgin olive oil
- 50g finely grated parmesan
- 1 tsp garlic powder
- 1 tsp herbes de Provence
- ½ tsp smoked paprika
- ½ tsp fine salt
- Freshly ground black pepper
- For the marinara: 400g crushed tinned tomatoes
- 2 garlic cloves, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt, pepper, a pinch of sugar
🎬 Original video
Directions
- 1
Bring a large pot of salted water to a boil. Cook the pasta al dente following packet instructions, removing 2 minutes before the recommended time. The pasta should be slightly firm as they will continue cooking in the oven.
- 2
Drain and dry the pasta thoroughly with paper towels. This step is crucial: residual moisture prevents crispiness from forming. Let cool 5 minutes in the open air.
- 3
In a large bowl, toss the pasta with olive oil, grated parmesan, garlic powder, herbes de Provence, smoked paprika, salt and pepper. Gently mix to coat every piece.
- 4
Traditional oven: preheat to 220°C (fan). Spread the pasta in a single layer on a lined baking tray. Bake 15-20 minutes, turning halfway through, until well golden and crispy.
- 5
Air fryer: heat to 200°C. Arrange pasta in a thin layer in the basket (in batches if needed). Cook 8-10 minutes, shaking the basket halfway through for even browning.
- 6
Meanwhile, make the marinara: sauté the garlic in olive oil for 1 minute without browning. Add the crushed tomatoes, oregano, salt, pepper and sugar. Simmer on low heat for 10 minutes until slightly reduced. Blend roughly if desired.
- 7
Remove the pasta chips from the oven and rest 2 minutes on the tray — they crisp up even more as they cool. Serve immediately with the hot marinara for dipping.
💡 Chef's Tip
The secret to a perfect pasta chip lies in impeccable drying: after draining, do not hesitate to spread the pasta on a clean cloth and pat firmly. Add the parmesan in two stages — half before the oven, the other half in the last 3 minutes of cooking — to get an intense cheesy crust without burning.
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