Save The first time I made pasta chips, I was trying to salvage a half-box of rigatoni and a craving for something with a crunch. I laid them out on a baking sheet almost by accident, seasoned them on a whim, and when they came out of the oven golden and crisp, I realized I'd stumbled onto something special. Now whenever I want to impress without much fuss, I reach for this dish—it's the kind of thing that feels clever but takes almost no real effort.
I made this for a casual dinner last spring when my friend brought avocados from their garden, and we ended up piling them on so generously that the whole thing became this creamy, crunchy, spicy moment that nobody expected from something called pasta nachos. Everyone grabbed with both hands, sauce dripped everywhere, and somehow that mess felt exactly right.
Ingredients
- Rigatoni or penne pasta (250 g): The shape matters more than you'd think—tubes and ridges hold onto seasoning and crisp up beautifully, way better than thin spaghetti would.
- Olive oil (1 tbsp): Just enough to coat and help everything turn golden; too much and your chips become greasy instead of crispy.
- Garlic powder and smoked paprika (1/2 tsp each): These two are the backbone—the paprika adds smoke and color, the garlic gives depth without any raw bite.
- Shredded cheddar and mozzarella (120 g and 60 g): Cheddar for flavor and color, mozzarella for that melty stretch; use fresh shreds, not the pre-packaged stuff if you can.
- Fresh toppings (tomato, red onion, jalapeño, cilantro, avocado): Add these after everything's warm so they stay crisp and vibrant—it's the texture play that makes this work.
- Sour cream, mayo, lime juice, chili powder: This sauce is your finishing touch; the lime cuts through richness and the chili powder gives a subtle kick that ties everything together.
Instructions
- Heat your oven and prep the stage:
- Set the oven to 220°C and line a baking sheet with parchment paper so your chips won't stick and cleanup is almost nonexistent.
- Cook pasta just short of tender:
- Boil the pasta until it's a minute or two away from being fully done—it'll firm up in the oven and finish cooking as it crisps, which is exactly what you want.
- Season and coat evenly:
- Drain the pasta really well (pat it with a towel if you have time), then toss it with the olive oil and all the seasonings so every piece gets a fair share of garlic and paprika.
- Bake until golden and crispy:
- Spread the pasta in a single layer and bake for about 18 to 22 minutes, flipping it halfway through so it browns evenly—the kitchen will smell amazing and you'll be tempted to eat them plain.
- Make your zesty sauce:
- While the chips finish, whisk together the sour cream, mayo, lime juice, and chili powder; taste it and adjust the salt and heat to your preference.
- Layer and melt the cheese:
- On an oven-safe platter, scatter half the crispy chips, cover with half the mixed cheeses, add the remaining chips, and top with the rest of the cheese, then return it to the oven for 3 to 5 minutes until everything's melted and bubbly.
- Top and serve right away:
- Scatter the diced tomato, red onion, jalapeño, cilantro, and avocado over the warm cheese, drizzle generously with sauce, and serve while everything's still warm and the toppings are still cool and fresh.
Save The best part happened when someone I barely knew reached for a second handful and said this tasted like a party—like fun was somehow edible. That's when I knew this wasn't just a clever appetizer trick, it was the kind of thing that makes people feel welcome.
Why Pasta Chips Work as Nachos
Nachos are all about the contrast between something crispy and something soft, between heat and cool, between flavors that build as you eat. Pasta chips give you that exact dynamic—they crisp up in a way tortilla chips sometimes don't, and because they're coated with spice before they're baked, the seasoning goes deeper. When you layer on cool avocado and fresh cilantro, you're creating moments of temperature and texture that make every bite feel new.
Variations to Try
The beauty of this dish is how forgiving it is about what goes on top. I've made it with charred corn and black beans stirred into the cheese layer, with crispy bacon crumbled over everything, with pickled red onions that add a sharp tang, and even with a drizzle of hot sauce mixed into the sour cream base. The pasta chips themselves are what matter; after that, treat it like you're making your own perfect version.
Storage and Make-Ahead Ideas
The baked pasta chips will stay crispy in an airtight container for up to three days, which means you can prep them ahead and assemble everything fresh when guests arrive. The sauce keeps in the fridge for a couple of days too, so you can make it the morning of and just focus on the final assembly. I usually keep cooked chips on hand because they're perfect for when I want something crunchy and don't want to wait—throw them in a pan with cheese and fresh toppings and you've got an appetizer in five minutes.
- Never layer everything more than 30 minutes before serving or the chips will start to soften from the toppings.
- If you're making these for a crowd, assemble on a large platter so people can help themselves and feel like they're part of the moment.
- Leftover plain chips are incredible crushed over salad or eaten straight from the container while standing at the kitchen counter.
Save This dish reminds me that some of the best food moments happen when you stop overthinking and just start playing. Pasta chips nachos are proof that fusion doesn't have to be complicated to feel special.