Pin I discovered pasta chips by accident when a bag of penne fell into my air fryer while I was cleaning it, and instead of fishing them out, I thought, why not? Twenty minutes later, I had golden, crispy pasta shards that tasted like nothing I'd ever made before. That happy mistake became the foundation for these nachos—a dish that feels both completely unexpected and somehow obvious once you taste it.
I made this for my sister's book club last spring, and watching everyone stop mid-conversation to double-take at what they were eating reminded me why I love cooking—that moment when something familiar clicks into place in a new way. They fought over the last handful of chips, which felt like the highest compliment.
Ingredients
- Short pasta shapes (rigatoni, penne, or farfalle), 225 g: These are your canvas—the shape matters because you want pieces that hold texture and cradle the toppings. Avoid thin pasta like spaghetti, which won't stay crispy.
- Olive oil for pasta chips, 1 tbsp: This is what makes them golden and crispy, so don't skip it or use too little or you'll end up with sad, dry noodles.
- Garlic powder and smoked paprika, ½ tsp each: These are quiet flavor builders that make the pasta taste less like sides and more like something intentional.
- Boneless, skinless chicken breast, 250 g: Dicing it into small pieces means faster cooking and better cheese coverage—bite-sized is your friend here.
- Taco seasoning, 2 tsp: This is where the personality comes in; if you make your own blend, use what you'd normally reach for.
- Shredded cheddar cheese, 100 g: Sharp cheddar melts better than mild and adds flavor that actually matters when you're eating with your hands.
- Fresh jalapeños, 2: Slice them thin so you get heat distribution in every bite, and leave the seeds in if you like things spicy.
- Sour cream, cilantro, tomato, red onion: These are your fresh counterpoints—treat them like optional toppings because what matters is the foundation you've built.
Instructions
- Cook the pasta just shy of done:
- Boil your pasta for two minutes under the package time—you want it tender but still with a whisper of firmness because it's going back in the air fryer. Drain it and pat it bone-dry with a kitchen towel, because any moisture is the enemy of crispiness.
- Season and toast the chips:
- Toss your drained pasta with olive oil, garlic powder, paprika, and salt until every piece gleams. Spread it in a single layer in your air fryer basket and let it cook for 10-12 minutes, shaking halfway through so it crisps evenly on all sides—you're looking for that beautiful golden color and a satisfying crunch.
- Build the chicken layer:
- While the pasta is crisping, heat oil in a skillet and cook your diced chicken with taco seasoning until it's cooked through and has picked up a little color. The chicken only needs about five to seven minutes, so keep an eye on it.
- Assemble and melt:
- Layer your crispy pasta chips on a serving platter, scatter the warm chicken on top, then add your cheese and jalapeños. Pop the whole thing back in the air fryer for just two to three minutes—you're not trying to re-crisp the chips, just melt the cheese until it's gooey and clingy.
- Finish and serve:
- Pull it out, drizzle with sour cream, scatter cilantro and fresh tomato and red onion on top, and serve while it's still warm and the cheese is still soft. Eating these immediately is non-negotiable.
Pin There's something wonderful about breaking down the boundary between a carb and a nacho—it took this dish for me to realize how much I'd been accepting of category in the kitchen. Now I make these whenever I want to remind myself that the best recipes are the ones that don't know what they're supposed to be.
Making It Your Own
The beauty of this dish is that it's more of a template than a strict formula. If you want to swap the chicken for seasoned ground beef, or skip the meat entirely and load up the toppings, the pasta chips will hold it all just fine. I've made a vegetarian version with roasted black beans and extra jalapeños that honestly might be better than the original, and I've also made a breakfast version with scrambled eggs and crispy bacon that definitely shouldn't work but absolutely does.
Pairing and Serving
These are meant to be eaten with your hands, straight from the platter, so serve them immediately and warn people they're hot. A crisp lager or light margarita alongside makes this feel like more of an occasion than it actually is, and there's something nice about that small act of ceremony.
Storage and Make-Ahead Tips
You can make the pasta chips a few hours ahead and store them in an airtight container to keep them crispy, and the chicken can be cooked and reheated without much fuss. The challenge is assembly—these are really best put together just before eating because the cheese loses its appeal once it cools, and the crispy pasta gradually softens. I sometimes prep everything and assemble right before people arrive, which feels like a small choreography of kitchen timing but makes for a much better final dish.
- Reheat leftover pasta chips in a dry skillet over medium heat for two minutes to restore their crispiness.
- Store cooked chicken in the fridge for up to three days, and freshen the toppings just before serving.
- The pasta chips are best eaten the same day they're made, so treat them as a fresh, in-the-moment kind of dish.
Pin This recipe taught me that the most memorable dishes often come from breaking your own rules. Make it, enjoy it with people you like, and don't worry if it doesn't look like anything you've seen before.
Recipe Q&A
- → How do you make crispy pasta chips?
Cook pasta slightly under al dente, toss with olive oil and seasonings, then air-fry at 200°C until golden and crisp, shaking halfway through for even cooking.
- → What kind of pasta works best for chips?
Short pasta shapes like rigatoni, penne, or farfalle hold up well and crisp nicely when air-fried.
- → Can I substitute chicken with a vegetarian option?
Yes, black beans or grilled vegetables make great alternatives while maintaining the dish's bold flavors.
- → How do you get the cheese to melt evenly?
After assembling the layers, return the dish to the air fryer for a few minutes until cheese melts smoothly over the toppings.
- → What toppings complement the dish?
Fresh jalapeños, sour cream, chopped cilantro, diced tomato, and red onion add texture and balance the spices nicely.
- → Is this suitable for gluten-sensitive diets?
Use gluten-free pasta to make the dish safe for gluten-sensitive individuals, and verify taco seasoning ingredients.