These crispy pasta chips will keep you coming back for more with their crispy texture. They are paired with a pesto dipping sauce which is earthy and fragrant from the basil, salty from the parmesan, and creamy from added ricotta. Next time you are looking for a new snack to serve to guests or to have while watching a movie, try this dish which may become your favorite even over popcorn.
To make the crispy pasta chips, you begin by baking cooked pasta in the oven until it is crispy. Then, you make the basil pesto in a food processor while combining fresh basil with garlic, parmesan, whole almonds, olive oil, pecorino, and ricotta until it is a creamy mixture. Finally, the baked pasta is then fried in hot oil until it becomes golden and extra crisp.
What are Crispy Pasta Chips?
Crispy pasta chips are mafaldine pasta that has been boiled until soft and baked in the oven before being fried in hot oil until it becomes crispy like chips. Similar to potato chips, these pasta chips are served with a creamy dip, which in this case, is a basil pesto that is made extra creamy with the addition of ricotta cheese.
Pro Tips
- Once the pasta is cooked, cool it down in a bowl of cold water before proceeding to baking it in the oven.
- Before baking the pasta, thoroughly drain it of excess water.
- Feel free to use another type of pasta if you can’t find mafaldine pasta where you live.
- Use a slotted spoon so you can easily remove the pasta from the hot oil when you fry it.
Frequently Asked Questions
Can I Fry Any Type of Pasta?
Yes, you could! However, thicker cuts of pasta like penne, rotini, mafaldine, or bow ties are usually better choices than thin pasta like spaghetti, as they will hold their shapes better and be less likely to fall apart.
Can I Use Other Herbs in Pesto?
Yes, while basil is a key flavor in this pesto recipe, if you find you are a little short, you could replace some of it with fresh parsley instead. Pesto is also delicious with leafy greens like arugula or kale.
Should the Nuts Be Toasted for Pesto?
It isn’t necessary to toast the almonds for this pesto recipe, however, toasting will give them a better flavor if you would like to take the time. Simply toast them in a dry pan on the stove, while stirring them continuously, until they smell fragrant and have taken on a light golden color. You can also sometimes find toasted nuts in your local grocery store.
How to Store Crispy Pasta Chips
Leftover pasta chips can be stored in a sealed container at room temperature for a few days. Meanwhile, the pesto can be stored in a container in the fridge for up to 4 to 5 days. It is best to pour some olive oil on to of the pesto which will keep it fresher and prevent oxidization.
Ingredients
How to Make Crispy Pasta Chips With Homemade Pesto
For the crispy pasta chips, boil the mafaldine in a pot of boiling salt water for 13 minutes. Drain it and put it in a bowl of cold water to cool down.
For the crispy pasta chips, boil the mafaldine in a pot of boiling salt water for 13 minutes. Drain it and put it in a bowl of cold water to cool down.
Place the pasta on a parchment-lined baking sheet and bake it in a 180 F (80 C) oven for 120 minutes.
Place the pasta on a parchment-lined baking sheet and bake it in a 180 F (80 C) oven for 120 minutes.
For the pesto, in a food processor, blend the garlic with the basil, parmesan, almonds, olive oil, pecorino, and ricotta until combined.
For the pesto, in a food processor, blend the garlic with the basil, parmesan, almonds, olive oil, pecorino, and ricotta until combined.
Returning to the pasta, fry it in a pot of hot oil until crispy and golden.
Returning to the pasta, fry it in a pot of hot oil until crispy and golden.
Serve the crispy pasta chips with the pesto for dipping.
Serve the crispy pasta chips with the pesto for dipping.
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