Crispy Pasta Chip Nachos (Print)

Air-fried pasta chips layered with spicy chicken, jalapeños, and melted cheddar for a flavorful snack.

# Ingredients:

→ Pasta Chips

01 - 225 g (8 oz) short pasta shapes (rigatoni, penne, or farfalle)
02 - 15 ml (1 tbsp) olive oil
03 - 2.5 ml (½ tsp) garlic powder
04 - 2.5 ml (½ tsp) smoked paprika
05 - 2.5 ml (½ tsp) salt

→ Taco Chicken

06 - 250 g (9 oz) boneless, skinless chicken breast, diced
07 - 15 ml (1 tbsp) olive oil
08 - 10 ml (2 tsp) taco seasoning
09 - 1.25 ml (¼ tsp) salt

→ Toppings

10 - 100 g (1 cup) shredded cheddar cheese
11 - 2 jalapeños, thinly sliced
12 - 50 g (¼ cup) sour cream (optional)
13 - 30 ml (2 tbsp) chopped fresh cilantro (optional)
14 - 1 small tomato, diced (optional)
15 - 1 small red onion, finely chopped (optional)

# Instructions:

01 - Set the air fryer to 200°C (400°F) and allow it to reach temperature.
02 - Boil pasta in salted water, cooking 2 minutes less than package directions. Drain and pat dry thoroughly.
03 - Toss the drained pasta with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
04 - Arrange pasta in a single layer in the air fryer basket. Air-fry for 10 to 12 minutes, shaking halfway, until crisp and golden. Transfer to a serving platter.
05 - Heat olive oil in a skillet over medium-high heat. Add diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until cooked through and lightly browned.
06 - Distribute taco chicken evenly over the pasta chips. Top with shredded cheese and jalapeño slices.
07 - Return the assembled dish to the air fryer for 2 to 3 minutes until the cheese melts.
08 - Optionally garnish with sour cream, cilantro, diced tomato, and red onion. Serve immediately.

# Pro Tips:

01 -
  • You get that nacho experience everyone loves, but with a textural surprise that's light and crispy instead of heavy.
  • It comes together faster than you'd think, making it perfect for when people are coming over and you want something that feels more impressive than it actually is.
  • The combination of taco chicken and melted cheese creates that comfort-food magic without requiring a complicated technique.
02 -
  • The pasta absolutely has to be dry before you season and air-fry it, or you'll get chewy noodles instead of crispy chips—I learned this the hard way the first time.
  • Don't overcrowd the air fryer basket; the pasta needs space to get air circulation or it'll steam instead of fry, so work in batches if your basket is small.
  • The cheese melting time is short on purpose; too long and it separates and gets oily instead of gooey, so set a timer and don't walk away.
03 -
  • If your air fryer runs hot, start checking the pasta chips at nine minutes instead of ten—all air fryers have different personalities, so get to know yours and trust what you see over what the recipe says.
  • Use a two-minute undercooked pasta as a rule of thumb; it should bend slightly but not feel limp, because it's easier to catch something that's not quite done than to rescue pasta that's already soft.
Back