HOW TO MAKE THOSE VIRAL PASTA CHIPS IN THE AIR FRYER

Ingredients

• 200 g Rigatoni Pasta (cooked al dente, drained and cooled)
• 1 tbsp Spicy Red Pepper Pesto (or any pesto or olive oil)
• 0.25 tsp Salt (kosher or sea salt)
• 0.25 tsp Smoked Paprika
• 0.5 tsp Black Pepper (freshly ground)
• 15 g Bread Crumbs (plain, adds sticky texture)
• 30 g Vegan Parmesan (grated)
• 3 tbsp Toasted Sesame Seeds (lightly toasted)
• 1 pinch Chili Powder (optional for heat)
• 1 tbsp Nutritional Yeast (adds cheesy flavor and B12)
• 175 g Cashews (soaked overnight or boiled 10 min, then rinsed)
• 75 g Roasted Red Peppers (jarred, drained)
• 1 unit Lemon Juice (freshly squeezed (about 15 ml))
• 100 ml Water
• 2 tsp Garlic Powder
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 1 pinch Chili Flakes

Instructions

1. Cook the Pasta

   Boil 200 g rigatoni in salted water until al dente, about 8‑10 minutes. Drain and rinse briefly with cold water to stop cooking.

   Time: PT10M

2. Season the Pasta

   In a mixing bowl combine the cooked pasta with 1 tbsp spicy red pepper pesto, 0.25 tsp salt, 0.25 tsp smoked paprika, 0.5 tsp black pepper, 15 g bread crumbs and 30 g vegan parmesan. Toss with hands until every piece is evenly coated.

   Time: PT5M

3. Air‑Fry the Pasta Chips

   Pre‑heat the air fryer to 180°C. Arrange the coated pasta in a thin, single layer in the basket. Cook for 15 minutes, shaking the basket halfway through for even crisping.

   Time: PT15M

   Temperature: 180°C

4. Prepare the Sesame‑Chili Topping

   While the chips are cooking, toast the sesame seeds (if not pre‑toasted) in a dry pan for 1‑2 minutes. Mix 3 tbsp toasted sesame seeds with a pinch of chili powder and a pinch of salt.

   Time: PT2M

5. Garnish the Chips

   Transfer the crisped pasta chips to a serving bowl. Sprinkle the sesame‑chili mix and 1 tbsp nutritional yeast over the top.

   Time: PT1M

6. Rinse the Soaked Cashews

   Drain the overnight‑soaked cashews and rinse them thoroughly under cold water to remove any residual acidity.

   Time: PT2M

7. Blend the Red Pepper Cashew Dip

   Add the rinsed cashews, 75 g roasted red peppers, juice of 1 lemon, 100 ml water, 2 tsp garlic powder, 0.25 tsp salt, 0.25 tsp black pepper and a pinch of chili flakes to the blender. Blend on high until the mixture is smooth, creamy and mayonnaise‑like.

   Time: PT5M

8. Serve

   Place the dip in a small bowl, garnish with a few fresh basil leaves, and serve alongside the pasta chips.

   Time: PT1M

Nutrition Facts

Calories

440

Protein

12 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g