Crunchy pasta chips nachos (Print View)

Crisp pasta chips topped with melted cheese, fresh tomatoes, onions, jalapeños, and a zesty sauce.

# Ingredient List:

→ Pasta Chips

01 - 9 oz rigatoni or penne pasta
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Cheese & Toppings

07 - 1 cup shredded cheddar cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 medium tomato, diced
10 - 1 small red onion, finely chopped
11 - 1 small jalapeño, thinly sliced (optional)
12 - 2 tbsp fresh cilantro, chopped
13 - 1 small avocado, diced

→ Zesty Sauce

14 - 1/2 cup sour cream
15 - 2 tbsp mayonnaise
16 - Juice of 1/2 lime
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cook pasta in boiling salted water until just al dente, about 2 minutes less than package instructions. Drain thoroughly and dry with a clean towel.
03 - Toss pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Arrange pasta in a single layer on the prepared baking sheet. Bake for 18 to 22 minutes, flipping halfway through, until golden and crisp. Let cool for 5 minutes.
05 - Combine sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl. Set aside.
06 - On an oven-safe platter or skillet, layer half of the baked pasta chips and sprinkle with half the shredded cheeses. Add remaining chips and top with remaining cheese.
07 - Return to oven for 3 to 5 minutes until cheese is melted and bubbly.
08 - Top with diced tomato, red onion, jalapeño, cilantro, and avocado. Drizzle with zesty sauce and serve immediately.

# Expert Tips:

01 -
  • They're crispy in a way that feels almost impossible for pasta—your guests won't believe they're made from something you boiled.
  • The whole thing comes together in under an hour, and most of that time is just the oven doing the work while you prep toppings.
  • It's endlessly customizable, so you can adapt it based on what's in your fridge without changing the core magic.
02 -
  • Don't skip the drying step after draining the pasta—wet pasta will steam and become chewy instead of crispy, which defeats the entire purpose.
  • If your cheese isn't melting evenly, use a mix of two cheeses like this recipe does because they melt at different temperatures and create better coverage.
03 -
  • Air-frying the pasta chips at 200°C (400°F) for 12–15 minutes gives you even crispier results with less oil, and you don't need to flip them halfway.
  • Bake the cheesy pasta chips on an actual cast-iron skillet instead of a platter—it holds heat better and gives you prettier browning on the bottom.
Go Back