Crispy Pasta Chips — Cheesy Baked Pasta Nests
Golden, crispy pasta nests that are tender on the inside—the perfect appetizer to reinvent leftover spaghetti. Baked with a blend of melted cheeses, these offer a unique texture and intense flavor. The zero-waste recipe that will become a staple for your parties.
🛒 Ingredients
4 servings
- 10.5 oz spaghetti or linguine
- 3 oz grated Parmesan cheese
- 3 oz grated mozzarella cheese
- 2 large eggs
- 2 cloves garlic, finely minced
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper
- A few fresh basil leaves for serving
- Tomato sauce or pesto for serving
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 400°F (convection setting). Line two baking sheets with parchment paper and brush generously with olive oil.
- 2
Cook the spaghetti in a large pot of boiling salted water according to package instructions, keeping it al dente. Drain and rinse quickly with cold water to stop the cooking process.
- 3
In a large bowl, mix the warm pasta with the beaten eggs, minced garlic, 2 tablespoons of olive oil, half of the Parmesan, oregano, red pepper flakes, salt, and pepper. Ensure each strand of spaghetti is well coated.
- 4
Form pasta nests on the prepared baking sheets: twirl portions of pasta (about 1.5 to 2 oz each) into tight spirals using a fork or tongs, creating compact discs about 3 inches in diameter. Slightly flatten each nest to encourage crispiness.
- 5
Sprinkle the top of each nest with the grated mozzarella and the remaining Parmesan.
- 6
Bake for 18-22 minutes until the edges are golden brown and crispy and the cheese is melted and bubbly. Watch closely during the last few minutes to prevent burning.
- 7
Let rest for 3-4 minutes on the baking sheet before carefully lifting with a spatula—the nests will firm up as they cool.
- 8
Arrange on a serving platter, garnish with fresh basil leaves, and serve hot with spicy tomato sauce or pesto.
💡 Chef's Tip
The secret to perfect crispiness: the pasta must be well-drained and slightly cooled before adding the eggs. If too wet, they won't get crispy. For even crispier nests, broil them for 2 minutes at the end of cooking, watching carefully.
