Pasta Chips

Ingredients

• 12 oz Pasta (short, such as rigatoni or penne) (uncooked, about 340 g)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 cup Parmigiano-Reggiano (freshly grated)
• 1 tsp Dried Oregano
• 1 tsp Salt (plus extra for pasta water)
• 2 cup Marinara Sauce (warmed for serving)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 quarts of water, place over high heat, and bring to a rolling boil. Add a generous pinch of salt (about 1 Tbsp).

   Time: PT5M

2. Cook Pasta

   Add the pasta and cook for 8 minutes, or until just barely al dente – it should still have a slight bite because it will bake further.

   Time: PT8M

   Temperature: boiling

3. Drain Pasta

   Drain the pasta in a colander, shaking off excess water. Return the pasta to the pot or a large mixing bowl.

   Time: PT2M

4. Season Pasta

   While the pasta is still warm, drizzle with olive oil, add the grated Parmigiano‑Reggiano, dried oregano, and 1 tsp salt. Toss gently until every piece is evenly coated.

   Time: PT3M

5. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

6. Arrange on Sheet Pan

   Line a sheet pan with parchment paper (or lightly grease). Spread the seasoned pasta in a single, even layer, making sure pieces aren’t overlapping.

   Time: PT3M

7. Bake Until Crispy

   Place the pan in the oven and bake for 15 minutes, turning the pasta halfway through, until the pieces are golden brown and crisp.

   Time: PT15M

   Temperature: 425°F

8. Cool and Serve

   Remove the pan, let the pasta chips cool for 2 minutes, then transfer to a serving bowl. Serve warm with warmed marinara sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g