Description
Crunchy, baked pasta chips made from rigatoni, seasoned with Italian herbs and Parmesan, served with a creamy garlic yogurt dip. A guilt-free, flavorful snack perfect for munching anytime.
Ingredients
Scale
For the Pasta Chips
- 12 oz Rigatoni Pasta (can substitute with penne or other small pasta shapes)
- 2 tbsp Olive Oil (avocado oil can be used for a milder flavor)
- 1 tsp Salt (sea salt recommended)
- 1 tsp Freshly ground black pepper
- 1 tsp Garlic Powder (fresh minced garlic can be used as an alternative)
- 1 tbsp Italian Herbs/Spices (such as oregano or basil)
- 1/2 cup Parmesan Cheese (nutritional yeast for vegan option)
For the Creamy Dip
- 8 oz Cream Cheese (low-fat or vegan alternatives can be used)
- 1/2 cup Greek Yogurt (non-fat variety recommended for fewer calories)
- 1 clove Garlic, minced (optional, for additional garlic flavor)
- Salt to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook until al dente, about 8-10 minutes. Drain thoroughly and allow to cool to avoid sogginess.
- Preheat Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Pasta for Baking: Spread the cooked rigatoni in a single, even layer on the prepared baking sheet to ensure crispiness on all sides.
- Season Pasta: In a small bowl, combine olive oil, salt, freshly ground black pepper, garlic powder, and Italian herbs. Drizzle this mixture evenly over the pasta pieces, tossing gently to coat them thoroughly.
- Add Cheese: Sprinkle Parmesan cheese generously over the seasoned pasta. Toss lightly again to distribute the cheese without breaking the pasta.
- Bake Pasta Chips: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the pasta chips turn golden brown and crisp. Keep a close eye to prevent burning.
- Make Creamy Dip: While the pasta is baking, combine the cream cheese and Greek yogurt in a bowl. Stir in minced garlic (if using) and salt until the dip is smooth and well blended.
- Serve: Remove the pasta chips from the oven and let cool slightly. Serve warm with the prepared creamy garlic yogurt dip for an irresistible snack.
Notes
- Use smaller pasta shapes like penne if rigatoni is unavailable.
- For a vegan version, substitute Parmesan with nutritional yeast and use vegan cream cheese and yogurt.
- Ensure pasta is completely cooled and dried before baking to achieve maximum crispiness.
- Adjust seasoning to taste, especially when preparing the dip.
- Store leftover pasta chips in an airtight container; they can be reheated in the oven for a few minutes to regain crunch.
