Pasta Chips Nachos (Printable)

Golden-baked pasta chips topped with cheese, fresh veggies, and zesty sauce for a crunchy snack.

# What You Need:

→ 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

# How-To:

01 - Set the oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Boil the pasta in salted water until just al dente, approximately 2 minutes less than package instructions. Drain thoroughly and pat dry with a clean towel.
03 - Toss the cooked pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until fully coated.
04 - Spread the pasta in a single layer on the prepared baking sheet. Bake for 18 to 22 minutes, turning halfway through, until golden and crisp. Allow to cool for 5 minutes.
05 - Combine sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl. Mix well and set aside.
06 - On an oven-safe platter or skillet, arrange half of the baked pasta chips and sprinkle evenly with half the cheese blend. Top with remaining chips and cover with remaining cheese.
07 - Place the assembled chips back in the oven for 3 to 5 minutes until the cheese is melted and bubbling.
08 - Garnish with diced tomato, red onion, jalapeño, cilantro, and avocado. Drizzle the zesty sauce over the top and serve immediately.

# Insider Tips:

01 -
  • It tastes like nachos had a fun conversation with Italian food and they decided to become best friends.
  • You can have it ready in under an hour, which means less stress and more time actually enjoying it with people.
  • Everyone thinks you've done something impossibly clever, but honestly, it's one of the easiest things you'll ever make.
02 -
  • Don't skip drying the pasta after draining it—any water clinging to the tubes will steam them instead of crisping them.
  • The cheese melting step should be quick; if you leave it in too long, the bottom chips will start to lose their crunch and the cheese can brown too much.
  • Assemble the fresh toppings right before serving, not before the cheese melts, or they'll wilt and release their water into the dish.
03 -
  • Make the zesty sauce ahead of time and store it in the fridge; it actually tastes better a few hours in because the flavors have time to get to know each other.
  • If you're cooking for a crowd, you can bake the pasta chips completely the day before and store them in an airtight container, then just assemble and finish in the oven when people arrive.
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